SWEET AND SOUR PORK

1 can (20 oz) pineapple chunks in juice

1 1/2 to 2 pounds pork shoulder, cut into strips

1 medium green bell pepper, cut into strips

1/2 medium onion, thinly sliced

1/4 cup light brown sugar, packed

2 tablespoons cornstarch

1/4 cup cider vinegar

1/4 cup water

3 tablespoon light soy sauce

1/2 teaspoon salt, or to taste

hot cooked rice

Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready to use.

Place pork in your Bean Pot; add green bell pepper and sliced onion. In a bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water to make 3/4 cup if necessary), vinegar, water, soy sauce, and salt; blend until smooth and pour over pork and vegetables. Cover and cook on 350 degrees for 3 hours. Add pineapple chunks about 30 min before end of cooking time.