Recipe for Crockpot Pork with Peppers and Pineapple 
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Yield:
1
Ingredients:
Amount Ingredient
2 x 3 pounds boneless country style pork ribs, trimmed of fat, cut in one inch cubes
1 x (8 oz) can plain tomato sauce (or 2 tablespoons tomato paste)
4 lrg carrots, cut in one inch pieces (or baby carrots, halved, to equal 3 - 4 cups)
3/4 cup chicken broth (from bouillon or chicken base is fine)
1 tbl grated fresh ginger
1 tbl packed dark brown sugar
3 tbl soy sauce (we use Yamasa brand)
1/2 tsp ground allspice (optional)
3 x 4 clv garlic, peeled and crushed (or 2 tsp garlic powder) 1 tablespoon hot pepper sauce we use Cholula brand)
2 tbl cornstarch
1 x (20 oz) can pineapple chunks, drained, reserve juice
1 x , green, red and yellow bell pepper, cut in one inch cubes
Instructions:
Instructions: Mix cubed pork, tomato sauce or paste, carrots, broth, ginger, brown sugar, soy sauce, allspice and pepper sauce in crock pot. Cover and cook on low for 7 to 8 hours.

Mix cornstarch, lemon zest and juice, and reserved pineapple juice; gradually stir into crock. Stir in diced pineapple and peppers. Cover and cook on high for 30 minutes or until thickened. Serve over rice.

Notes:
1. Measurements dont need to be precise...the thing with most newer crockpots is that they cook hotter than old slow cookers and so seem to work best if at least 2/3 full. Ours is a 6-quart size with removable Corning Ware (pyroceram) pot. These quantities work for us.

2. The mixture of colored bell peppers make for a very pretty dish and the flavors do differ, but you can use all green, all red...whatever you have or prefer.

3. Yamasa soy sauce is our favorite brand...it is thin, with an almost teriyaki flavor. If you cant find it or have another brand you like, use it.

4. Cholula brand hot sauce is what we feel is medium in "heat," meaning it has a definite bite that does not overpower its good flavor. For reference, we think Tabasco brand has less flavor and is a lot "hotter." If you like "HOT," add a good sprinkle of crushed red pepper flakes or use a hotter sauce to suit your taste.

5. To us, dried ginger powder doesnt taste anything remotely like fresh grated ginger root. We dont use lots of ginger, so buy a young, smallish hand, wash, dry and store in freezer in a small ziplock-type freezer bag with as much air pressed out as possible. To use, grate with rasp-type grater (Microplane brand is one...) right from the freezer, no peeling or thawing required. Return to freezer, where it keeps happily for MONTHS.

6. If you dont have a fresh lemon, leave out the zest and lemon juice. It will still be good, but we think its worth buying one. An orange should work, a lime or two probably would too, but we havent tried them.

7. If you use tomato paste, mix it well with the water before adding.

8. Leftovers freeze very well. I always make up a few lunch size containers to take to work...rice on the bottom, dot with butter if you like, pork mix on top, freeze. Thaw in fridge a day or two before, reheat in microwave at work.

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