1 1/2 cups water
2 teaspoons Worcestershire sauce
1 1/2 tablespoons brown sugar
1 teaspoon crushed cloves
1 teaspoon seasoned salt
1 teaspoon olive oil
2 pounds boneless pork loin roast
In a medium saucepan, bring water, Worcestershire sauce, brown sugar and cloves to a rolling boil. Reduce heat, and simmer for 15 minutes. Remove pork and reserve liquid. Place in a large stockpot, and mix with water and Worcestershire sauce. Heat to boiling, and pour over roast. Reduce heat, and simmer 20 minutes, shaking to loosen. Remove pork and reserve liquid. Return to a large stockpot.
Stir in olive oil and simmering liquid. Place pork in pan. Cover, and place pan on heat for 20 minutes, stirring occasionally, to hoten. Cover, and reduce heat.
Remove pork from liquid, and stir in Worcestershire sauce, brown sugar, crushed cloves and seasoned salt. Bring to a boil. Boil 15 minutes. Remove pork from liquid, and set aside.
While the pork is heating, prepare the sauce and pour into a large skillet. Cook over medium heat, stirring occasionally, until a thick and creamy sauce is reached. Add brown sugar, oil and vinegar to the skillet, and bring to a low heat. Add tomatoes, cider vinegar, cider vinegar mixture, pork, onion, celery and other vegetables, and bring to a simmer. Spoon sauce into the pan with meat over top. Bring to a low heat, and simmer until sauce is thickened, about 5 minutes. Slice pork and pour into the sauce to coat.