Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pork shoulder steaks
(cut 1/2 inch thick
1 tablespoon Cooking oil
1 large Onion
( slice and separate into rings
1 large Green pepper -- thinly sliced
2 Tomatoes -- sliced
1 tablespoon Quick-cooking tapioca
1/2 cup Bottled barbeque sauce
1/4 cup Dry red wine
1/2 teaspoon Ground cumin
Cut pork steaks in half lengthwise. Trim excess fat. In a large
skillet brown steaks on both sides in hot oil. Drian steaks on paper
towels. In a 3 1/2- or 4-quart electric crockpot arrange the onion, green
pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks
atop vegetables and tapioca. In a small bowl stir together barbecue
sauce, wine, and cumin. Pour over meat and vegetables in the crockpot.
Cover and cook on low-heat setting for 6 to 8 hours or till meat and
vegetables are tender. To serve, transfer meat and vegetables to a
serving platter. Makes 4 to 6 servings.
