Ingredients:

4-6 pork shoulder steaks
1 tbs cooking oil
1 can (15 oz.) crushed pineapple
1/2 cup chopped green pepper
1/2 cup water
1/3 cup brown sugar
2 tbs ketchup
1 tbs quick-cooking tapioca
3 tsp soy sauce
1/2 tsp dry mustard

Directions:

In skillet brown pork steaks on both sides in hot oil. Drain fat.Transfer to Crockpot. In a bowl combine pineapple,green pepper,water,brown sugar,ketchup,tapioca, soy sauce and dry mustard. Pour over pork steaks. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Serve over rice.