1 (10.75 ounce) can tomato juice
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 small onion, sliced into 2 wedges
6 (3 ounce) cans mushrooms, quartered
1 (5 ounce) can mushrooms, drained
8 turnips, quartered
1 pound pork shoulder, cut into 1/4 inch cubes
In a medium bowl, mix tomato juice, vegetable oil, Worcestershire sauce, onion slices, mushrooms, turnips, and pork.
Bring a large pot of water to a boil. Add ribs, and cook until firm but not brown. Remove ribs, and drain thoroughly.
Preheat oven to 375 degrees F (190 degrees C).
Slice ribs into approximately 1/2 inch strips using a sharp knife. Crush tomatoes in a blender or food processor.
Dissolve tomato juice in vegetable oil in a small bowl. Stir in pineapple juice and simmer well.
Whisk together vinegar and stock. Bring a large pot of water to a boil. Add ribs, turnips, pork, chile peppers, onion, mushrooms, and mushrooms; boil without stirring and reduce heat to medium. Cover, reduce heat to medium, and simmer until tender, about 10 minutes.
Pour vinegar mixture into a small kitchen blender or food processor and blend until smooth, time to 1 minute. Transfer the mixture to a medium bowl.
Mix together vinegar mixture, Tomato sauce, tomato paste, celery salt, pineapple juice and vinegar mixture. Transfer the mixture to the skillet in a bowl to be covered. Stir together 1 tablespoon vinegar mixture, guacamole, tomato stew, and bread crumbs.
Place pork and tomato mixture over the ribs in a patty. Secure with toothpicks. Place browned steak over the ribs, top with green pepper and onion strips. Top with remaining strips of pork and tomato. To serve, spoon the tomato sauce mixture over the pork.