Tuesday, June 14, 2011
Slow Cooked Sweet & Sour Pork
2 Tablespoons vegetable oil
2 pounds pork shoulder cut into large chunks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion peeled and cut into large chunks
1 large green pepper, cleaned and cut into large chunks
1 4oz. can mushroom pieces, drained
1 14.5 oz can reduced sodium tomato sauce
3 Tablespoons packed brown sugar
2 Tablespoons rice vinegar
2 Tablespoons reduced sodium soy sauce
Coat slow cooker with nonstick spray. (Or line with appropriate liner)
Heat oil in large non-stick skillet over medium high heat. Season pork with salt and pepper and add to skillet. Saute 3 minutes on each side.
Add pork to slow cooker and layer in onion, green pepper and mushrooms.
In small bowl combine tomato sauce, brown sugar, vinegar and soy sauce. Pour over pork and vegetables.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Serve with steamed rice.
Okay, that was the original recipe thanks to Family Circle Magazine. Here's what I did differently.
No green peppers. What can I say? I don't care for them.
I added only half the onions in the beginning, reserving the rest for later. I added a few drops of Louisianna Hot Sauce to the liquids.
Just before I started the rice cooker, I added the remaining onions, some sliced raw carrot and drained pineapple chunks. My cooker has a WARM setting, so I turned the control there. When the rice was done, the veggies and pineapple were warmed through, but still crunchy. I would suggest if you like green peppers, to add the majority at this later time to retain the crunch.
My household enjoyed this easy recipe--placing it into the 'we can have again' pile.