1 can 20 ounces 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 250 degrees for 7 hours. Add pineapple chunks about an hour to being done.
