Enjoy this easier and lighter version of a classic pork Chinese stir-fry dish made with boneless pork, sweet bell peppers, onion, Oriental vegetables and pineapple. The pork is slow cooked until tender in a sweet and tangy sauce.
Boneless Pork Shoulder
Red Bell Pepper | Onion
Bag Asian Medley Vegetables
Pineapple Chunks In Syrup
Dark Brown Sugar | Soy Sauce
Apple Cider Vinegar | Ginger
Cornstarch | Water
Cooked Rice
Prep the pork by cutting it into 1 inch cubes. Clean and chop the red pepper and onion.
Pour the frozen oriental vegetables into a colander and run cold water over them until thawed. Drain well.
Place the cubed pork and prepared vegetables in the slow cooker.
Pour the pineapple chunks and the syrup into the crock pot.
Add the brown sugar, soy sauce, apple cider vinegar and ginger to the ingredients. Stir everything together until combined.
Cover the crock pot and cook on high for two hours.
After 2 hours mix the cornstarch with the water and add to the slow cooker. Recover and cook for 30 to 60 minutes until thickened. Do not over cook.