Ingredients
- 6 pork shoulder steaks
- 1 pineapple
- 120 ml water
- 75 gr brown sugar
- 65 gr green pepper
- 30 ml ketchup
- 16 ml soy sauce
- 16 ml cooking oil
- 9 gr tapioca
- 2 ml dry mustard
In a 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.
