Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless pork shoulder -- cubed
   1      teaspoon      salt
     1/4  teaspoon      ground ginger
     1/8  teaspoon      pepper
  13      ounces        canned pineapple chunks
     1/4  cup           firmly packed brown sugar
   1      teaspoon      chicken broth granules
     1/4  cup           molasses
     1/4  cup           vinegar
   2      tablespoons   cornstarch
   1      16 oz can     sweet potatoes
   2                    tomatoes -- cut in eighths
   1      medium        green bell pepper -- cut in 1" cubes

Preparation:

Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineapple and add water to make 1 1/2 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and 1/4 cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 minutes until thickened and vegetables are heated through.