Two 1-pound pork tenderloins
2 cups distilled white vinegar
9 Scotch bonnet chiles, seeded and halved
9 cloves garlic
1 1/2 cups chopped green onion
3 tablespoons light brown sugar
3 bay leaves, crumbled
2 1/4 teaspoons dried thyme
2 tablespoons plus 1 1/2 teaspoons ground allspice
1 1/2 teaspoons cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon plus 1 1/2 teaspoons salt
6 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
2 tablespoons grapeseed or other vegetable oil
1 cup firmly-packed light brown sugar
1 cup 100-percent pure cane syrup, such as Steen¿s
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water
1 tablespoon unsalted butter
2 large sweet potatoes (about 2 pounds), washed, ends removed, and cut into 1-inch dice
4 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped sweet peppers, such as cubanelle, banana, or Italian peppers
1 jalapeno, stemmed, seeded and chopped
1 tablespoon chopped garlic
1 teaspoon dried Mexican oregano
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
3 bay leaves
1 pound dried black beans
10 cups water, as needed
2 smoked ham hocks
3 tablespoons red wine vinegar
1/3 cup dark rum
2 teaspoons sugar
Cooked rice, for serving
Sweet onion, small dice, for garnish
Cilantro leaves, for garnish
Sour cream, for serving, optional
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