1 1/2 to 2 pounds pork loin or pork shoulder, trimmed, cut into 1-inch cubes
1 tablespoon cooking oil
2 cans (8 ounces each) crushed pineapple in juice
1 small sweet green bell pepper, chopped
1/2 cup water
1/3 cup brown sugar
2 tablespoons ketchup
1 tablespoon quick-cooking tapioca
3 teaspoons soy sauce
1/2 teaspoon dry mustard
PREPARATION:
In skillet, brown pork cubes on both sides in hot oil. Drain off fat and transfer pork to a 3 1/2 to 5-quart crockpot. In a bowl, combine pineapple, green
pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry
mustard. Pour over pork cubes. Cover and cook on LOW for 8 to 10 hours (or HIGH 4 to 5 hours). Serve with hot cooked rice.
| 