BARBECUE-STYLE PORK STEAKS
4 pork shoulder steaks, cut 1/2 inch thick
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
1 large green bell pepper, thinly sliced
2 large tomatoes, sliced
1 tablespoon quick-cooking tapioca
1/2 cup favorite barbecue sauce
1/4 cup dry red wine
1/2 teaspoon ground cumin
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 3 1/2- or 4-quart electric crock pot 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 crock pot.
Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender.
To serve, transfer meat and vegetables to a serving platter.
Makes 4
Source: Better Homes and Gardens Prizewinning Recipes
4 pork shoulder steaks, cut 1/2 inch thick
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
1 large green bell pepper, thinly sliced
2 large tomatoes, sliced
1 tablespoon quick-cooking tapioca
1/2 cup favorite barbecue sauce
1/4 cup dry red wine
1/2 teaspoon ground cumin
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 3 1/2- or 4-quart electric crock pot 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 crock pot.
Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender.
To serve, transfer meat and vegetables to a serving platter.
Makes 4
Source: Better Homes and Gardens Prizewinning Recipes
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