Crock Pot Sweet-Sour Pork

From Dawn Ranck’s and Phyllis Pellman Good’s cookbook of slow cooker recipes, Fix-It and Forget-It. They credit Mary W. Stauffer out of Ephrata, PA for this one. The original recipe calls for 2 cups pineapple chunks and 1 cup pineapple syrup reserved from the pineapple chunks, so I assumed a can of them and I buy them in juice. Serve over hot buttered noodles.

• Ready In: 5 hrs 30 mins
• Serves: 4-6

Ingredients

• 2  lbs  pork shoulder, cut in strips
• 1  green bell pepper, cut in strips
• 1⁄2 medium onion, sliced thinly
• 3⁄4 cup carrot, shredded
• 2  tablespoons sweet pickles, coarsely chopped
• 1⁄4 cup brown sugar, packed
• 2  tablespoons cornstarch
• 1⁄4 cup water
• 1 (20 ounce) can pineapple chunks, drained and juice reserved
• 1  cup  pineapple juice, reserved from the can of pineapple chunks
• 1⁄4 cup cider vinegar
• 1  tablespoon soy sauce

Directions

1. Place pork strips in slow cooker.
2. Layer the green pepper, onion, carrots, and pickles on top of the pork.
3. In medium bowl, mix together brown sugar and cornstarch. Stir in water, pineapple juice, vinegar, and soy sauce; mix until smooth.
4. Pour over ingredients in slow cooker.
5. Cover.
6. Cook on Low 5-7 hours. One hour before serving, stir in pineapple chunks.
7. Serve over buttered noodles with an additional dash of vinegar or garlic to taste.