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Categories:Viewed: 72 - Published at: 9 years ago
Ingredients
- 2 pounds boneless pork shoulder roast, trimmed and cut into 1-inch pieces
- 2 large red or green bell peppers, chopped
- 1 large onion, chopped
- 1 (15.25 ounce) can Del Monte Fruit Cocktail
- 1/3 cup cider vinegar
- 1/4 cup soy sauce
- 3 tablespoons ketchup
- 3 cloves garlic, minced
- Hot cooked rice
- Toasted sesame seeds, if desired
Method
- Coat a large skillet with nonstick cooking spray.
- Heat skillet over medium-high heat.
- Brown meat in hot skillet; drain off fat.
- Transfer meat to a 3-1/2- to 4-quart slow cooker.
- Top meat with bell pepper and onion.
- Drain canned fruit cocktail, reserving juice.
- Cover fruit cocktail pieces and refrigerate until needed.
- Combine reserved fruit cocktail juice, vinegar, soy sauce, ketchup and garlic in a small bowl.
- Pour over meat and vegetables in slow cooker.
- Cover and cook on low for 8 to 10 hours or high for 4 to 4 1/2 hours.
- Stir in reserved fruit cocktail pieces.
- Serve over hot cooked rice.
- If desired, sprinkle with sesame seeds.
