Rub the pork with the garlic, salt, and pepper. In a deep skillet (with cover) or Dutch oven, quickly brown the pork on all sides. Pour off all but 2 tablespoons of drippings fat. In a saucepan, combine the honey, soy sauce, broth, and sherry; bring to a boil and pour over the pork. Cover and simmer over low heat for 1 1/2 hours, or until tender.
Baste and turn the pork several times during the cooking. Remove the pork. Cook the spinach in
the pan juices for 2 minutes. Heap the spinach in the center of a serving dish;
slice the pork and arrange over the spinach.
Try other vegetables, adjusting cooking times accordingly. Serve with rice or other vegetables.