Sweet and Sour Pork - Slow Cooker
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 325.7
- Total Fat: 9.7 g
- Cholesterol: 89.2 mg
- Sodium: 471.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.4 g
- Protein: 34.3 g
View full nutritional breakdown of Sweet and Sour Pork - Slow Cooker calories by ingredient
Introduction
Not my recipe but I just LOVE THIS! http://www.getcrocked.com/2013/10/20/slow-cooker-delicious-sweet-and-sour-pork/ Not my recipe but I just LOVE THIS! http://www.getcrocked.com/2013/10/20/slow-
cooker-delicious-sweet-and-sour-pork/
Number of Servings: 8
Ingredients
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http://www.getcrocked.com/2013/10/20/slow-cooker-delicious-sweet-and-sour-pork/
20 oz. pineapple chunks, packed in juice
2 carrots, cut into 1/2 inch pieces
1 onion, large, sliced into thin wedges
1 bell pepper, red, cut into 1-inch pieces
2 lb. pork loin, boneless, cut into 1-inch pieces
3 T. packed brown sugar
2 T. rice vinegar
2 T. tomato paste
2 T. tapioca, quick-cooking, crushed
1 T. soy sauce, low-sodium
3 garlic cloves, minced
1 tsp. minced fresh ginger
1 tsp. kosher salt
1/2 tsp. sesame oil
Directions
Drain pineapple chunks and reserve juice.
Refrigerate pineapple chunks until ready to use.
In a 4 quart slow cooker, combine carrot, onion, red bell pepper, and pork.
In a bowl, stir together the reserved pineapple juice, brown sugar, rice vinegar, tomato paste, tapioca, soy sauce, garlic, ginger, salt, and sesame oil.
Pour over the vegetables and pork.
Cover. Cook on Low for 8 hours or on high for 4 hours.
Stir in reserved pineapple chunks.
Taste for seasoning, adding additional salt if needed.
NOTE: I used both red and green peppers for added color.
Great served over rice or noodles, along side steamed broccoli. YUM!
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MDGOODS.
Refrigerate pineapple chunks until ready to use.
In a 4 quart slow cooker, combine carrot, onion, red bell pepper, and pork.
In a bowl, stir together the reserved pineapple juice, brown sugar, rice vinegar, tomato paste, tapioca, soy sauce, garlic, ginger, salt, and sesame oil.
Pour over the vegetables and pork.
Cover. Cook on Low for 8 hours or on high for 4 hours.
Stir in reserved pineapple chunks.
Taste for seasoning, adding additional salt if needed.
NOTE: I used both red and green peppers for added color.
Great served over rice or noodles, along side steamed broccoli. YUM!
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MDGOODS.