Saturday, March 29, 2008
Slow Cooker Sweet and Sour Pork
1 20 oz can pineapple chunks in juice
1 1/2-2 lbs pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
1/2 medium onion, thinly sliced
1/4 C light brown sugar, packed
2 Tblsp cornstarch
1/4 C cider vinegar
1/4 C water
1 Tblsp light soy sauce
1/2 tsp celtic sea salt
hot cooked rice
Drain pineapple, reserving juice.
Refrigerate pineapple chunks until ready to use.
Place pork in slow cooker; add green bell pepper and sliced onion.
In a bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water to make 3/4 cup if necessary),
vinegar, water, soy sauce, and salt;
blend until smooth and pour over pork and vegetables.
Cover and cook on LOW setting for 8 hours.
Add pineapple chunks about 45 minutes before end of cooking time.
Serves 4 to 6.