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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 pork shoulder steaks cut about 1/2 inch thick 1 tbsp. vegetable oil 1 large onion, peeled and thinly sliced into rings 1 large green bell pepper, stemmed, seeded, halved and thinly sliced 2 medium tomatoes, sliced 1 tbsp. quick-cooking tapioca 1/2 cup prepared barbecue sauce 1/2 cup dry red wine 1/2 tsp. ground cumin
Directions
Cut pork steaks in half crosswise. Heat oil in a large skillet. Add pork and brown on both sides. Drain pork on paper towels. Place onion slices, green pepper strips and tomato slices into crockpot. Sprinkle tapioca over vegetables. Place pork over. Stir together barbecue sauce, wine and cumin in a small bowl. Pour over pork. Cover and cook on low for 6 to 8 hours until vegetables and pork are tender.
Serves 4 to 6.
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