2 Tablespoons plus 1-1/2
Teaspoons Paprika
2 1/2 pounds bonelesss pork
loin roast, cut into 1-inch
strips
1 Tablespoon canola oil
1 can (20oz) 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
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.
Nutritional Info:
1 cup pork mixture(calculated without rice) equals 312 calories, 10g fat (3g sat.), 73 mg cholesterol, 592mg sodium, 28g Carb, 2 g fiber, 27g protein.
I did not add but a pinch or so of the salt. This smells fantastic while cooking,,,, and was pretty good,,,, just not as flavorful as I am used to cooking,,,,,,,,,,Next time I might add all the salt,,,,,, I suggest you do the same, lol!!
Happy cooking, Cuddles 
My Sweet and Spicy Chicken one is better to me,,,,,,,,,, lol! And much quicker to make.
Free Forum Hosting
Important Announcement
Recommend
First 