Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 crockpot 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 crockpot. 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 to 6 servings.