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4 hours
Prep: 15 minutes
Cook: 4 hours
746 calories per serving view nutrition facts
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| 2 | pounds | pork shoulder | boneless, cubed |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | ginger | ground |
| 1/8 | teaspoon | black pepper | |
| 13 | ounces | pineapple chunks | canned |
| 1/4 | cup | brown sugar | firmly packed |
| 1 | teaspoon | chicken broth | instant |
| 1/4 | cup | molasses | |
| 1/4 | cup | vinegar | |
| 2 | tablespoons | cornstarch | |
| 16 | ounces | sweet potatoes, or yams | or canned |
| 2 | each | tomatoes | chopped |
| 1 | each | green bell pepper | cut in 1 inch cubes |
Trim excess fat from meat.
Place in crock pot and season with salt, ginger and pepper.
Drain syrup from pineeapple and add water to make 1 1/2 cups.
Reserve chunks.
Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar.
Cover and cook on low for 8 hours or high for 4 hours.
Turn heat to high.
Combine cornstarch and 1/4 cup cold water.
Stir into pork mixture and blend well.
Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers.
Simmer 20 minutes until thickened and vegetables are heated through.
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 11.0g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 811mg | 34% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 5.0g | 22% |
| Sugars 30.0g | |
| Protein 61.0g | 121% |
| Vitamin A | 398% | Vitamin C | 98% | |
| Calcium | 14% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and...
These are VERY quick and easy. So good they melt in your mouth.
