Barbecue-Style Pork Steaks

Course : Crockpot
Serves: 4
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4 medium 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 / Directions:

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.

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