I made another version of my pork roast for Thanksgiving Dinner. This time I used allspice, soy sauce and mustard. :)

1 to 1-1/2 pound boneless pork shoulder
1 yellow onion, diced
2 teaspoons chopped garlic
1 to 1-1/2 cup Seven-Up (Diet Seven-Up works too if you have diabetics to feed)
2 tablespoons of soy sauce
1/2 teaspoon olive oil (optional if using a no-stick pan)

Salt, dry mustard, pepper and allspice to taste. I used a 1/4 teaspoon of each, less of the salt.

Brown half the onions in the oil in a heavy skillet (use a no-stick pan if you like), then sear the pork on all sides in the same pan. Rub the meat with the dry ingredients and half the garlic. Add the rest of the garlic and onions, the soy sauce and the Seven-Up to the pan and cook on medium low heat, covered, for an hour, turning the meat every twenty minutes or so. Uncover, turn the heat up, and continue cooking until liquor is very thick. Turn the pork a few times in the thickened liquor and get it very brown.

Prepare your side dishes while this is cooking. When the meat is done, take it up and put in a warm place while you make gravy in the pan. Depending on how much gravy you want and how fat your pork was, you may need to drain some of the fat off. The gravy will be sweet and garlicky with chunks of meat and onion.

Carve the pork into 1/4 inch slices before serving. Makes 3-6 servings of sweet, tangy, savory pork.

Green beans, biscuits, fluffy garlic potatoes or mashed turnips will be good with this. Don't forget a salad.

Enjoy. :)

Hugs,
Erin