Ingredients

4 pork shoulder steaks to 6
1 Tbsp. cooking oil
1 can crushed pineapple-15 oz.
1/2 C. chopped green pepper
1/2 C. water
1/3 C. brown sugar
2 Tbsp. ketchup
1 Tbsp. quick cooking tapioca
3 tsp. soy sauce
1/2 tsp. dry mustard

Cooking Instructions

In skillet, brown pork steaks on both sides in hot oil. Drain fat. Transfer to any size crock pot. 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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)