Sweet and sour pineapple sauce makes this easy dinner really great.
We double or triple the sauce ingredients so there's plenty of goo to spoon over rice.
This is also good with chicken thighs (use 4-5 bone-in thighs) but we prefer pig.
- 4 pork shoulder steaks, cut 1/2 inch thick (2-1/2 to 3 pounds)
- 1 tablespoon oil (we use coconut or olive oil)
- 1 8-ounce can crushed pineapple (juice pack)
- 1/2 cup chopped green and/or red bell pepper
- 1/4 cup chopped red onion
- 1/4 to 1/3 cup packed brown sugar
- 2 tablespoons quick-cooking tapioca (optional -- see * below)
- 2 tablespoons catsup
- 1 tablespoon soy sauce (or gluten free tamari)
- 1/2 teaspoon dry mustard
- Chopped, toasted macadamia nuts (optional)
1. Trim fat from steaks and brown them on both sides in hot oil. Transfer pork into a 3-1/2 to 4-quart slow cooker and cut steaks to fit as needed. (We actually put sauce between pork layers - see #2)
2. In a bowl combine undrained crushed pineapple, peppers, onions, brown sugar, tapioca (if using), catsup, soy sauce (or tamari), and dry mustard; pour over steaks. (Again we double or triple these ingredients then do layer of pig, then sauce, then more pig, then sauce, etc.)
3. Cover; cook on low setting for 7 to 8 hours or on high for 3-1/2 to 4 hours. Skim and discard fat from sauce & thicken as needed.
* Note = We can't use tapioca so we remove pork steaks when done then mix 1-2 tablespoons of GF cornstarch in water, add that to sauce, then cook on high for a few minutes to thicken sauce.
Serve over rice and enjoy! :)
(Note: Original recipe called for macadamia nuts sprinkled over dish before serving but we've never tried that.)