Slow-Cooked Sweet 'n' Sour Pork

Even though a co-worker gave me this recipe more than 20 years ago,
my family still enjoys it today. -Martha N. of Hancock, Maine

Prep: 20 min. Cook: 6-1/2 hours

2 tablespoons plus 1-1/2 teaspoons paprika
2-1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Place paprika in a large resealable plastic bag. Add pork, a few
pieces at a time, and shake to coat. In a nonstick skillet, brown
pork in oil in batches over medium-high heat. Transfer to a 3-qt.
slow cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the
pineapple juice, onion, green pepper, vinegar, brown sugar, soy
sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover
and cook on low for 6-8 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into pork mixture.
Add pineapple. Cover and cook 30 minutes longer or until sauce is
thickened. Serve over rice if desired. Yield: 6 servings.

Nutritional Analysis: 1 cup pork mixture (calculated without rice)
equals 312 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol,
592 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein. Diabetic
Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

Source: Taste of Home's Light & Tasty


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