1 1/2 - 2 lb. pork loin or shoulder, trimmed & cut into 1-inch cube
1 Tbl. oil
2 (8 oz. each) cans crushed pineapple in juice
1 small green bell pepper, chopped
1/2 onion, chopped
1/2 c. water
1/3 c. brown sugar
2 Tbl. ketchup
1 Tbl. quick-cooking tapioca
3 tsp. soy sauce
1/2 tsp. dry mustard
1. In skillet, brown pork cubes on both sides in oil; drain off fat and place in crockpot.
2. In a medium bowl, combine remaining ingredients and pour over pork.
3. Cook on low for 8 - 10 hours, or on high from 4 -5 hours.
Recipe from Rachel Recipes