Sweet and Sour Pork Steaks

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This recipe came from the cookbook "365 Favorite Brand Name Slow Cooker Recipes and more". I don't add salt because of the soy sauce, but if you are a real salt lover, you may want to add just a touch of salt.

Ingredients Nutrition


  1. In large skillet, sear pork steaks on both sided in hot oil.
  2. Drain and transfer to crockpot.
  3. In bowl, combine pineapple, green bell pepper, water, sugar, ketsup, tapioca, soy sauce, and dry mustard.
  4. Pour over pork steaks.
  5. Cover and cook on low 8-10 hours or high 4-5 hours.
  6. Serve over rice if desired.
Most Helpful

We enjoyed this meal and it was easy to put together. Next time I will add some garlic, ginger and also a bit more tapioca for a thicker sauce. As you mentioned, we also did not think it needed more salt.

Pets'R'us March 30, 2004

Jellyqueen, we enjoyed our supper very much as this recipe is full of flavor! I followed your directions to the letter, using 4 1" pork loin steaks. I cooked on high for three hours, then reduced the temp. to low and cooked for another 1 hour and watched very carefully until done. I served with rice as you suggested for an excellent supper! Next time however, I may add a touch more tapioca to thicken the sauce just a bit more ; ) Thanks so much for sharing this wonderful crockpot recipe with us!

Bev November 14, 2003

This is outstanding!!!! Around the world and back with stars!!!!!!! This just became one of my top five favorite recipes ever on Zaar!! So easy to make and this is one of those recipes that actually tastes like what you imagine it will taste like when looking at it on paper. It tastes like sweet and sour pork and the meat LITERALLY fell off the bone, I took out 4 naked bones when I was serving it up. There were sweet notes of the pineapple and it was still visible and pretty after the four hours cooking. The green bell peppers gave a wonderful flavor and the sour notes from the other ingredients just really were all spot on! I used 2 large green bell peppers and I'm glad I did because I like them and they cook down quite a bit. I LOVE the use of quick-cooking tapioca as a thickener because it is pretty much tasteless (I usually avoid cornstarch in large amounts because it lends a sort of bitter taste to sauces in my opinion). Only thing I did differently was use chicken broth instead of water. I cooked this on high for exactly four hours and it was perfect! Thank you so much for posting this wonderful recipe, Jellyqueen!!!!!

Chef*Lee March 26, 2009