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Sweet & Sour Pork
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4-6 pork shoulder steaks
1 Tbls cooking oil
1 can (15 oz.) crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup brown sugar
2 Tbls ketchup
1 Tbls quick-cooking tapioca
3 tsp soy sauce
1/2 tsp dry mustard
In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to CP. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry mustard. Pour over pork steaks. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Serve over rice.
I added this to thicken the sauce: 30 mins. before it is done, mix (in a separate cup) 2 Tbls of corn starch and 2 Tbl of water. Add to CP and stir. Cook on HIGH for remainder of time (no less than 15 mins.).
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