Slow Cooked Sweet and Sour Pork

Submitted by: Martha Nickerson Rated: 4 out of 5 by 17 members

Prep Time: 20 Minutes Cook Time: 6 Hours 30 Minutes

Ready In: 6 Hours 50 Minutes Yields: 6 servings

"Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today. -Martha Nickerson of Hancock, Maine"

INGREDIENTS:

2 1/2 tablespoons paprika 2 1/2 pounds boneless pork loin roast, cut into 1-inch strips 1 tablespoon canola oil 1 (20 ounce) can unsweetened pineapple chunks 1 medium onion, chopped 1 medium green pepper, chopped 1/4 cup cider vinegar

3 tablespoons brown sugar 3 tablespoons reduced-sodium soy sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 2 tablespoons cornstarch 1/4 cup cold water Hot cooked rice

DIRECTIONS:

1.	Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
2.	Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
3.	Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired. *Note* I used cous cous instead of rice in this recipe because my husband is not a fan of rice, but the texture really wasn't right, it wasn't bad, but I think it would be much better with some asian style noodles. I will use those next time.