1 (2 pound) whole pork
1 (8 ounce) can condensed tomato soup
2 cups water
1 tablespoon vegetable oil
1 cup chopped fresh spinach
1 pinch ground nutmeg
1 teaspoon salt, for taste
1 tablespoon seasoning salt
4 cloves garlic, peeled and finely chopped
Heat oil in a large pot over medium-high heat to generously, but not smoking, saute pork. When pork is caramelized, add tomato soup and water, and touch all together to thoroughly combine. Reduce heat to medium, add spinach, the nutmeg and salt; heat gently to simmer.