SLOW-COOKED SWEET ‘n SOUR PORK

SLOW-COOKED SWEET ‘n SOUR PORK

2-1/2 T. paprika
2-1/2 lbs. boneless porkloin roast, cut into 1-inch strips
1 T. canola oil
1 (20-oz.) can unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
¼ cup cider vinegar
3 T. brown sugar
3 T. reduced-sodium soy sauce
1 T. Worcestershire sauce
½ tsp. salt
2 T. cornstarch
¼ cup cold water

Hot cooked rice

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.

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.

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.