Ingredients
- 2 tomatoes in (cut)
- 1 green pepper in (cut)
- 525 gr pork shoulder cubed (boneless)
- 400 gr pineapple chunks (canned)
- 290 gr sweet potatoes
- 60 ml molasses
- 60 ml vinegar
- 55 gr firmly packed brown sugar
- 16 gr cornstarch
- 3 gr salt
- 5 ml chicken broth instant
- 1 gr ginger (ground)
- 1 gr pepper
Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineeapple and add water to make 1.5 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and quarter cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 mins. until thickened and vegetables are heated through.
formatted in Mastercook by Carol Floyd c.floyd@arnprior.com
