Wednesday, June 16, 2010

Crockpot Sweet and Sour Pork smells so good! I've made this for dinner, and it's been stewing wonderfully today, waiting for Shelton to get home from class so we could eat this together for dinner tonight. =)

Pictures of food in a crockpot aren't as nice looking as those that are plated, but I guarantee you that this smells heavenly. It's not the traditional Panda Express type of sweet and sour pork that one may envision when they hear "sweet and sour pork"'s a different type, and not really Chinese either, ha ha. But if it tastes as good as it smells, it's a winner and keeper in my recipe book! =)

I got it online. =) Anyway, here's the way I made it, and you can make it too! =)

- 1.5 to 2 pounds of Country Style Pork Shoulder meat
- 1 red bell pepper, chopped up.
- 1/2 an onion, chopped up.
- 1 can of pineapple chunks (20 oz); you will need 3/4 Cup of the juice.
- 1/4 Cup of Rice Vinegar (or cider vinegar)
- 1/4 Cup of water
- 1/4 Cup of brown sugar, packed
- 1 Tbsp. of light soy sauce
- 2 Tbsp. of starch
- 1/2 tsp. of salt (to taste)


1. Place the pork, bell pepper, and onion in the crockpot.
2. Mix well everything else except for the pineapple chunks in a bowl, and add it into the crockpot. Save the pineapple chunks in the fridge.
3. Turn the crockpot onto low and cook for 8 hours.
4. At about 45 minutes left of cooking, add the pineapples in.
5. Serve with hot rice! =)

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