Barbecue-Style Pork Steaks
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork shoulder chops
cut 1/2 inch thick |
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
large, slice and separate into rings |
|
| 1 | large |
green bell peppers
thinly |
|
| 2 | each |
tomatoes
sliced |
|
| 1 | tablespoon |
tapioca
quick-cooking |
|
| ½ | cup |
barbecue sauce
bottled |
*
|
| ¼ | cup |
red wine
dry |
*
|
| ½ | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork shoulder chops
cut 1/2 inch thick |
* |
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
large, slice and separate into rings |
|
| 1 | large |
green bell peppers
thinly |
|
| 2 | each |
tomatoes
sliced |
|
| 15 | ml |
tapioca
quick-cooking |
|
| 118 | ml |
barbecue sauce
bottled |
*
|
| 59 | ml |
red wine
dry |
*
|
| 2.5 | ml |
cumin
ground |
|
Directions
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 3½- 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 until meat and vegetables are tender.
To serve, transfer meat and vegetables to a serving platter.
