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Slow Cooked Sweet and Sour Pork

2 Jan

Another great slow cooker recipe.

2 TBSP plus 1-1/2 tsp. paprika

1-1/2 pounds boneless pork loin roast, cut into 1 inch strips

1 TBSP canola oil

1 can (20 oz) unsweetened pineapple chunks

1 medium onion, chopped

1/4 cup cider vinegar

3 TBSP brown sugar

3 TBSp reduced sodium soy sauce

1 TBSP Worcestershire sauce

1/2 tsp salt

2 TBSP cornstarch

1/4 cup cold water

Hot cooked rice

Place paprika in large zip loc bag. Add pork a little at a time and shake to coat. In a medium skillet over medium-high heat add oil. Brown meat on all sides in batches. Transfer to a 3 quart slow cooker.

Drain pineapple, reserve juice; refrigerate the pineapple. Add juice, onion, bell pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to slow cooker; mix well. Cover and cook on low for 6 to 8 hours or until tender. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple chunks. Cover and cook 30 minutes longer or until thickened. Serve over hot rice.

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