Sweet-and-Sour Pork

• 2 or more TBLsp veg. oil
• 2 lbs pork shoulder butt roast, trim off fat and cut into cubes
  

Fry in large skillet (may need to do a couple batches) over medium-high heat. When finished, put all pork back in skillet and add:

• 1 tsp ginger
• 1/2 tsp dry mustard
  

Cook and stir for 2 minutes then place in crockpot. Add:

• 1 can pineapple tidbits with juice
• 3 TBLsp brown sugar
• 1/4 cup white vinegar
• 3 TBLsp soy sauce
  

Stir to mix up, then cover the crockpot and cook on Low for 6-8 hours or High 3-4 hours. Stir in

• 1 chopped red bell pepper

and cook on high for 20 more minutes. Then mix:

• 3 TBLsp water and
• 2 TBLsp cornstarch
  

and add to crock pot along with

• 1 cup snow peas or sugar snap peas

Cover and cook on high for 10 more minutes. Serve over rice.

This recipe is adapted from Donna Marie-Pye's Three Hundred Slow Cooker Favorites (copyright 2007). It's a great crockpot cook-book. I've really enjoyed all the recipes I've tried from it so far.