1 pound nontoxic, whole pork shoulder, skin removed and cut into 1 inch dies
1 cup crushed tomatoes with liquid
1/2 cup dried basil leaves
1 pinch Salt
2 cloves garlic, peeled or crushed
2 tarragon slices fresh basil, broken into pieces
1 full Portobello mushroom, chopped
1/2 large squash, sliced
2 eggs
1/2 quart sour cream
salt and pepper to taste
1 egg
1/2 teaspoon dried basil
Preheat oven to 425 degrees F (220 degrees C).
Combine pork and tomatoes with liquid in a non-reactive, non-combustive fashion. Add basil, chopped leaves, remaining 2 cloves of garlic, tarragon, basil and salt and pepper to taste.
Divide meat into four 1/2 quart casserole cups, and sprinkle each cup with 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon white sugar and 1 pinch cayenne pepper. Layer the pork and tomatoes, basil, tomato sauce, eggs, sour cream, garlic mixture and Portobello mushroom. Drop slices of cooked meat onto the bottom of each casserole cup, sprinkle the sliced squash over all, placing in order that any barbecue sauce or seasoning will fall quickly over the pork and tomato mixture. Sprinkle the squash over the casserole and lay the top layer in the bottom of the casserole which is covered with a sandwich plate.
Bake at 425 degrees F (220 degrees C) for 8 hours, or until pork is tender. Set aside.
Meanwhile preheat oven broiler. Carefully removea layer of casserole mix before putting meat mixture on the heat. Variation: If desired, melt margarine or butter in a large saucepan over medium heat. Add onions and celery, beans and mushrooms, cayenne pepper, coarse salt and pepper to taste. Simmer, uncovered, on medium shelf 10 to 20 minutes, until the vegetables begin to soften and the flavors merge.
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