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Ingredientes
- 4 x pork shoulder steaks - (to 6)
- 1 Tbsp. veg. oil
- 1 can crushed pineapple - (15 ounce)
- 1/2 c. minced green pepper
- 1/2 c. water
- 1/3 c. brown sugar
- 2 Tbsp. ketchup
- 1 Tbsp. quick-cooking tapioca
- 3 tsp soy sauce
- 1/2 tsp dry mustard
Direcciones
- In skillet, brown pork steaks on both sides in warm oil. Drain fat. Transfer to any size crockpot.
- In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce and dry mustard. Pour over pork steaks. Cover and cook on LOW for 8 to 10 hrs or possibly on HIGH 4 to 5 hrs.
- Serve over rice if you like.
- This recipe yields 4 to 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 122 | 27% |
| Total Fat 13.62g | 17% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.16g | |
| Cholesterol 105mg | 35% |
| Sodium 437mg | 18% |
| Potassium 808mg | 23% |
| Total Carbs 47.07g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 40.13g | 27% |
| Protein 33.84g | 54% |
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