Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    pork shoulder steaks - cut 1/2 inch thick
   1      tablespoon    cooking oil
   1      large         onion -- thinly sliced separated into rings
   1      large         green pepper -- thinly sliced
   2      medium        tomatoes -- sliced
   1      tablespoon    quick-cooking tapioca
     1/2  cup           bottled barbecue sauce
     1/4  cup           dry red wine
     1/2  teaspoon      ground cumin

Preparation:

Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both side in hot oil. Drain steaks on paper towels. In a 3 1/2 or 4-quart electric slow crockery cooker 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 crockery cooker. 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.