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| 4 | each | pork shoulder steaks | cut 1/2 inch thick |
| 1 | tablespoon | vegetable oil | |
| 1 | each | onion | large, slice and separate into rings |
| 1 | large | green bell pepper | thinly |
| 2 | each | tomatoes | sliced |
| 1 | tablespoon | tapioca | quick-cooking |
| 1/2 | cup | barbeque sauce | bottled |
| 1/4 | cup | red wine | dry |
| 1/2 | teaspoon | cumin | ground |
Cut pork steaks in half lengthwise.
Trim excess fat.
In a large skillet brown steaks on both sides in hot oil.
Drain steaks on paper towels.
In a 3 1/2- or 4-quart electric crockpot 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, wine, and cumin.
Pour over meat and vegetables in the crockpot.
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.
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Garlic. What would we do without it? Garlic's reputation precedes itself. And a ponderous reputation it is. Garlic has been alleged to...
I didnt have nutmeg, and it still turned out wonderful...I only got one piece before it was gone!