Ingredients
2 tablespoons plus 1-1/2 teaspoons paprika1-1/2 pounds boneless pork loin roast, cut into 1-inch strips1 tablespoon canola oil1 can (20 ounces) unsweetened pineapple chunks1 medium onion, chopped1 medium green pepper, chopped1/4 cup cider vinegar3 tablespoons brown sugar3 tablespoons reduced-sodium soy sauce1 tablespoon Worcestershire sauce1/2 teaspoon salt2 tablespoons cornstarch1/4 cup cold waterThinly sliced green onions, optional Hot cooked rice, optional
Preparation
Place paprika in a shallow bowl. Add pork, a few pieces at a time, and turn 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. 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. If desired, sprinkle with green onions and serve over rice.
