4 pork shoulder steaks, cut 1/2 inch thick
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.