- In a large pan, brown the pork roast in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onions. Season with salt and pepper. Add the garlic and vinegar and simmer for about 1 minute. Return the pork to the pan and add the broth. Bring to a boil. Cover and simmer over medium heat for about 2 hours or until the meat is fork tender.
- Add the carrots, chickpeas and raisins. Bring to a boil. Cover and simmer for about 15 minutes or until the carrots are tender. Remove the pork from the pan and skim off fat. If desired, reduce pan juices by half. Return meat to the pan and adjust the seasoning.
- Serve with mashed potatoes or egg noodles, if desired.