2 (8 ounce) cans shrimp and vegetables
1 (2 ounce) package dry brown gravy mix
1 can white vinegar
1 (1.5 fluid ounce) jigger ketchup
1 (1 ounce) can tomato paste
1 teaspoon white sugar
3 tablespoons distilled white vinegar
2 teaspoons lemon juice
1 tablespoon brown sugar
1 tablespoon dry lemon zest
1/2 teaspoon salt
3 tablespoons vegetable oil
2 pounds pork loin, cut into 1 inch cubes
In a large bowl, mix shrimp and vegetables with gravy mix. Set aside to marinate overnight.
In a small bowl, combine vinegar, ketchup, tomato paste, sugar, white vinegar, lemon juice, brown sugar and dry lemon zest. Mix together.
Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13 inch pan. Place about 1/2 cup of mixture in the pan, layer with another 1/2 cup and repeat. Pour second mixture over shrimp and vegetables.
Bake uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Turn the shrimp and vegetables, and continue cooking 1 hour.
Meanwhile, in a refrigerator, stir together the brown gravy mix, white vinegar and tomato paste. Mix together.
Transfer shrimp and vegetables to the pan. Bake for about 20 minutes in the oven, or until shrimp and vegetables have hardens and are browned. Pour the remaining mixture over the shrimp and vegetables.
Combine the lemon juice, brown sugar, white vinegar and lemon zest in a small glass bowl. Allow sauce to cool, then spoon over the shrimp and vegetables.
Reduce heat to 350 degrees F (175 degrees C). Remove lid from pan and set aside to cool.
Place the pork cubes in the bottom of a large glass dish. Pour enough water into pan to cover, but not dark. Pour marinara over the pork, turning every ten minutes to prevent sticking and browning. Sprinkle with lemon syrup and sugar before serving.