1 pound lean, cut pork or wheat
1 pint citrus juice
2 oranges, peeled, pitted and sliced
2 cups fresh lemon juice
1 lemons, thinly sliced
1 teaspoon vanilla extract
2 tablespoons rice wine vinegar
1 teaspoon Worcestershire sauce
1 tablespoon molasses
1 pint ginger ale
2 tablespoons Worcestershire sauce
1/2 teaspoon ground black pepper
1 pinch salt
1 pound fresh mushrooms
2 onions, thinly sliced
4 large celery, sliced
In a large bowl, mix together the citrus juice, orange juice, lemon juice, lemon slices, vanilla and rice vinegar. Reserve one portion for garnish. Let stand about 30 minutes before cutting into 1 inch squares.
Place pork slices on a large dinner plate. Cover pork with slices of orange zest and lemon slices. Spread orange slices over pork. Layer orange slices over pork slices, then lemon slices over orange slices. Cover with bourbon-peach scalded syrup. Garnish with reserved orange slices.
Place rolls of pork slices on dinner rolls. Drizzle with orange juice and lemon juice. Top with bourbon peach scalded syrup, cherries, celery and mushrooms. Serve immediately. Serves 3.