Prep 20 mins
Cook 8 hrs
A delicious crock pot recipe -I believe it originally came from a cooking magazine, but I'm not sure which one or what month/year. The sauce is flavorful and mild--not obnoxiously sweet like you might imagine Chinese-food type sweet and sour. We served it over rice--yummy
- 2 tablespoons paprika
- 1 1⁄2 teaspoons paprika
- 2 1⁄2 lbs boneless pork loin roast, cut into 1 in strips
- 1 tablespoon oil
- 1 (20 ounce) can pineapple chunks
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1⁄4 cup cider vinegar
- 3 tablespoons brown sugar
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- 6 cups hot cooked rice (to serve pork on top of) (optional)
- Place paprika in a large resealable plastic bag.
- Add pork, a few pieces at a time, shake to coat.
- In a nonstick skillet, brown pork in oil in batches over medium high heat.
- Transfer to a 3-qt. slow cooker.
- Drain pineapple, reserving juices; refrigerate pineapple.
- Add pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well.
- Cover and cook on LOW for 6-8 hrs or until meat is tender.
- Combine cornstarch and water til smooth; stir into pork mixture.
- Add pineapple.
- Cover and cook 30 minute longer til sauce is thickened.
- Serve over rice if desired.
The intro does say the sauce is "flavorful and mild--not obnoxiously sweet like you might imagine Chinese-food type sweet and sour". I would agree that it was mild and not at all sweet, but I found this to be its downfall. It was too mild and really not that flavorful. I will admit that like another reviewer, I didn't precook the pork, so maybe that is a critical step. We ate it, but I won't make it again.
Not your traditional sweet and sour dish. I used chicken. The family ate it but I would not make it again.