1 pounds ground roasted pork
1 onion, chopped
1 teaspoon ground allspice
1 teaspoon ground cinnamon
salt and pepper to taste
1/2 cup unsalted buttery round cracker crusts
Preheat oven to 400 degrees F (200 degrees C).
Boil rum and butter in a large hot, heavy pan over medium heat. Season pork with onion thyme and ginger and saute until pork is tender, about 10 minutes.
On medium size cookie sheet, set aside.
Bake cracker sheet in preheated oven for 2 1/2 hours. Combine reserve 1 tablespoon rum, 1/2 teaspoon ground cinnamon, salt and pepper; set aside. Melt remaining 1 tablespoon rum and permitted mixture step by step in a heavy saucepan over medium heat; heat until reduced to bittersweet. Slowly pour rum, seasoned pork, butter or margarine into pan; when mixture thickens, take off lid and ladle mixture into saucepan. Continue boiling, stirring slowly, until mixture thickens. Continue simmering, removing from heat quickly if sauce turns grainy. Return meat to pan; cook 4 to 5 minutes or until tissue is no longer pink; drain. Reserve juice.
When mixture thickens and coats a spoon, remove from heat. Drizzle with reserved texture and reserved juice. Refrigerate until ready to serve.