Sweet and Sour Pork

INGREDIENTS:
• 1 can (20 ounces) pineapple chunks in juice
• 1 1/2 to 2 pounds pork shoulder, cut into strips
• 1 medium green bell pepper, cut into strips
• 1/2 medium onion, thinly sliced
• 1/4 cup light brown sugar, packed
• 2 tablespoons cornstarch
• 1/4 cup cider vinegar
• 1/4 cup water
• 1 tablespoon light soy sauce
• 1/2 teaspoon salt, or to taste
• Hot cooked rice

PREPARATION:

1. Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready to use.
2. Place pork in slow cooker; add green bell pepper and sliced onion.
3. In a bowl, combine brown sugar, cornstarch, 3/4 cup pineapple juice (add water to make 3/4 cup if necessary), vinegar, water, soy sauce, and salt; blend until smooth and pour over pork and vegetables.
4. Cover and cook on LOW setting for 8 hours.
5. Add pineapple chunks about 45 minutes before the end of cooking time.
6. Serve hot with rice.
7. Serves 4 to 6.