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(slow cooker)

4 pork shoulder steaks, cut 1/2 inch thick
1 tablespoon cooking oil
1 large onion, thinly sliced and separated into rings
1 large green pepper, thinly sliced
2 tomatoes, sliced
1 tablespoon quick-cooking tapioca
1/2 cup bottled barbecue sauce
1/2 teaspoon ground cumin, optional

Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both sides in hot oil. Strain steaks on paper towels.

In a 3-1/2 or 4 quart electric slow cooker, arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca.

In a small bowl stir together barbecue sauce and cumin. Pour over meat and vegetables in the crockery cooker. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender.

To serve, transfer meat and vegetables to a serving platter.

Makes 4 to 6 servings

Back to Slow Cooker Recipes