• 1 1/2 to 2 lbs. pork loin or pork shoulder, trimmed, cut into 1-inch cubes
  • 1 T. cooking oil
  • 2 cans (8 oz. each) crushed pineapple in juice
  • 1 small sweet green bell pepper, chopped
  • 1/2 c. water
  • 1/3 c. brown sugar
  • 2 T. ketchup
  • 1 T. quick-cooking tapioca
  • 3 tsp. soy sauce
  • 1/2 tsp. dry mustard

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  1. In skillet, brown pork cubes on both sides in hot oil.
  2. Drain off fat and transfer pork to a 3 1/2 to 5-quart slow cooker.
  3. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry mustard.
  4. Pour over pork cubes.
  5. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Serve with hot cooked rice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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