1/4 cups bacon drippings
2 cloves garlic, minced
3 tbs chili powder
1/8 tsp cumin
4 lb pork loin with bone in 1 lb dry black beans
2 tbs olive oil
1/2 cups diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced
6 oz package cooked ham, diced
2 can beef broth
1 bay leaf
1 tsp oregano
1 tsp red wine vinegar
2 tbs rum flavoring
4 onions, sliced thin

In a small pot, combine bacon drippings, 2 cloves garlic, 2 tbs chili powder, cumin, and 1/4 tsp black pepper. Spread over the pork loin and let stand. In a large pot, cover beans with cold water. Heat to boiling and cook 2 minutes. Turn off heat and let stand 1 hour. Drain. Cover with cold water and boil. Reduce heat and simmer for 30 minutes. Add water Bas necessary. Drain and reserve liquid. In a medium pot, cook the salt pork in boiling water for 5 minutes. Drain and pat dry. Heat olive oil in Dutch oven. Stir in salt pork and cook until golden, about 3 minutes. Stir in onion, garlic, and jalapeno. Cook 1 minutes. Stir in ham and cook 2 minutes more. Stir remaining chili powder into onion mixture. Add beans, broth, bay leaf, oregano, vinegar, and rum flavoring. Mix well. Place pork loin on top of mixture and bake at 330 for 1 1/2-2 hours. Turn the meat twice and stir the beans. Add reserved bean liquid if too dry. Remove meat and allow to stand, covered in foil or 10-15 minutes. Cut the meat from the bone and into small chunks. Add .to beans and stir. Simmer for 15 minutes and serve.