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INGREDIENTS:
- 1 can (20 ounces) pineapple chunks in juice
- 1 1/2 to 2 pounds pork shoulder, cut into strips
- 1 medium green bell pepper, cut into strips
- 1/2 medium onion, thinly sliced
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1/4 cup cider vinegar
- 1/4 cup water
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt, or to taste
- hot cooked rice
PREPARATION:
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.
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