Barbeque-Style Pork Steaks
pork shoulder chops
cut 1/2 inch thick
thinly sliced, separated into rings
green bell peppers
Cut pork steaks in half crosswise.
Trim excess fat.
In a large skillet brown steaks on both side in hot oil.
Drain steaks on paper towels.
In a 3½ or 4-quart electric slow crockery 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, wine, and cumin.
Pour over meat and vegetables in the crockery cooker.
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.