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 Tomatoes — sliced
1 tablespoon Quick-cooking tapioca
1/2 cup Bottled barbecue sauce
1/4 cup Dry red wine
1/2 teaspoon Ground cumin
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. Recipe by Alice Lewis, Boulder, CO. Source: Better Homes and Gardens – Recipes from Prizewinning Cooks.