Ingredients
- 2 chicken bouln crush (cubes)
- 2 cans pineapple chunks
- 800 gr pork
- 120 ml vinegar
- 90 ml dry milk
- 28 gr brown sugar
- 24 gr shortening
- 24 gr cornstarch
- 22 ml soy sauce
- 22 ml worcestershire sauce
- 7 gr paprika
- 2 slices onions (thin)
- 2 slices green peppers in (cut)
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper. Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1.3333333333333 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last half hour, add pineapple. Serve over rice.
