4 to 6 pork shoulder steaks
1 tablespoon cooking oil
1 15 ounce can crushed pineapple
1/2 cup chopped green pepper
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
In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to any size crockpot. 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 to 10 hours or on high 4 to 5 hours. Serve over rice if desired. Serves 4 to 6.
Crockpot Index | Recipe Index | Home