Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    pork shoulder steaks -- (up to 6)
   1      tablespoon    cooking oil
   1      15 oz can     crushed pineapple
     1/2  cup           chopped green pepper
     1/2  cup           water
     1/3  cup           brown sugar
   2      tablespoons   ketchup
   1      tablespoon    quick cooking tapioca
   3      teaspoons     soy sauce
     1/2  teaspoon      dry mustard

Preparation:

In a skillet brown pork steaks on both sides in hot oil. Drain fat. Transfer to any size Crock-Pot. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, tapioca, soy sauce, and dry mustard. Pour over pork steaks. Cover and ocok on Low for 8 to 10 hours or on High 4 to 5 hours. Serve over rice if desired.