Slow Cooked Sweet 'n' Sour Pork
Source of Recipe
Taste of Home Magazine
List of Ingredients
2 tbs plus 1-1/2 tsp paprika
2-1/2 lbs boneless pork loin roast, cut into 1-inch strips
1 tbs canola oil
1 can (20 oz) pineapple chunks
1 med. onion, chopped
1 med green pepper, chopped
1/4 c. cider vinegar
3 tbs brown sugar
3 tbs reduced-sodium soy sauce
1 tbs Worcestershire sauce
1/2 tsp salt
2 tbs cornstarch
1/4 cup cold water
Hot cooked rice, optionalRecipe
Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. 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.
WW Points - 7 points (for 1 cup pork - Rice would be extra)
Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.
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