1 fluid ounce distilled white vinegar
3 fluid ounces molasses
1/2 fluid ounce agave nectar
1 tablespoon garlic powder
1 (12 fluid ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can hot tomato soup
2 tablespoons chopped fresh cilantro
In a wooden spoon, mix the vinegar, molasses, agave nectar and garlic powder. Stuff a small amount of mixture into a jar with nipples. Combine the cream of mushroom soup, tomato soup, cilantro and fresh salsa in a shallow dish or bowl. Pour over pork, seasoning evenly, and refrigerate until sauce thickens.