Instructions: Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme and cloves in Dutch oven. Add roast, water and sherry. Place sheet of foil over pan, then cover with lid. Bake in a 300 degree oven, or simmer over very low heat 3 hours, or until fork-tender (do not remove lid until near end of cooking). Slice meat and serve over spaghetti tossed with pan juices.

Makes 10-12 servings.

Note: If desired, strain pan juices and thicken with flour to desired consistency.

For microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1 cup water, and the sherry in roasting bag or wrap, following manufacturers direction (tie bag with string). Place in baking dish. Cook 15 minutes; let stand 2 minutes. Turn dish a half turn. Repeat 3 or 4 times, or until meat is tender.

Note: Test for doneness; slice meat, if not fully cooked, return uncooked portion to bag to cook 3 to 5 minutes, or until done.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.