| | Directions | | Cut pork into slices; slice onions, crush garlic. Turn stove to medium high. Heat oil, add garlic, onion, pork and bay leaf. Add salt and pepper to taste. Stir constantly. After pork has browned, add tomato sauce, stewed tomatoes, pimientos, water and juice on the side. Mix and cover pot with tin foil only. Let it simmer on medium high until it starts to boil. Decrease heat to just below medium. Mix and taste: add salt if needed. Simmer for forty minutes, checking every ten to twelve minutes. Pot will be reduced in consistency. Add peas. Remove any oils floating. Serve with rice. |
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| Ingredients | | - |  | 3 pounds pork butt |
| - | | 1 onion |
| - | | 7 cloves garlic |
| - | | 1 bay leaf |
| - | | 1 teaspoon oil |
| - | | 1 can tomato sauce (8 ounce can) |
| - | | 1 can stewed tomatoes |
| - | | 1 jar pimientos (small jar) |
| - | | 1 can water |
| - | | 2 cans sweet peas, do not drain |
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