1 (8 ounce) can mushroom soup
2 tablespoons olive oil
5 pounds cut-up, boneless pork sirloin steak
1 liquid salami, torn into 1/2-inch pieces
8 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 teaspoon salt and pepper to taste
Bring a large pot of salted water to a boil. Pour mushroom soup in pot and cover. Heat for 5 minutes. Cover, and cook under low heat for 10 minutes. Stir in oil. Cook for 2-3 minutes, then stir in salami and garlic. Stir in oregano, basil, salt and pepper. Reduce heat to medium-low. Cover, low heat, and simmer for 20 minutes.
Stir in ketchup and vinegar; stir thoroughly. Allow to heat through.