1 large onion, chopped
2 garlic, minced
3 tablespoons olive oil
2 tablespoons salt
4 tablespoons sherry wine
1 1/2 cups liquid smoke
2 pounds pork cut-side up
Place onions and garlic in a large saucepan. Cover with 1 inch of water and bring to a boil. Boil for 5 minutes. Cover and reduce heat to low.
Remove pork from water in a large skillet and pour over the pan. Cover tightly with aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cook sausage in a large skillet over medium high heat. Brown thoroughly on all sides and drain. Drain excess fat.
When preparing the "rubbed out" pork, place it in the same skillet with the onions. Mix in the garlic, oil, salt, sherry wine and liquid smoke. Simmer over medium heat, stirring occasionally, until thickened, about 5 minutes. Transfer pork to a shallow dish.
Stir onions and garlic into the center of the pork and place in the same pan with the saucepan pork. Saute until browned, about 5 minutes. Mix in the garlic and onion and transfer to the pan with the meat.
Lower heat and stir in the sherry wine and tomato tamarind mixture. After the tamarind mixture has cooked, add the cheese and spoon over the pork to make a sandwich.