Slow-Cooked Sweet 'n' Sour Pork |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 tablespoons plus 1-1/2 teaspoons paprika |
1-1/2 pounds boneless pork loin roast, cut into 1-inch strips |
1 tablespoon canola oil |
1 can (20 ounces) 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, optional |
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. 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. Yield: 6 servings.
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