You could also transfer the ingredients for this Hawaiian-inspired recipe to a crockpot after browning the pork for a luau-ready dinner without the fuss.
- 2 lbs boneless pork shoulder, cut into 1-inch pieces
- 1 Tbsp olive oil
- 1 green pepper, cut into strips
- 1 cup celery, cut diagonally
- 1/3 cup onion, diced
- 1/2 cup water + 2 Tbsp water
- 1 large can pineapple chunks, reserve the syrup
- 1 chicken bouillon cube
- 2 tsp ground ginger
- 1 tsp salt
- 1/8 tsp pepper
- 1/8 tsp minced garlic
- 2 Tbsp corn starch
- 1 – 4 oz can pimento, drained and chopped
In a heavy skillet, brown the pork in hot oil, stirring often. Add green pepper, celery and onion. Cook 2 minutes longer, continuing to stir.
Add 1/2 cup water, 1/2 cup reserved pineapple syrup, bouillon cube and seasonings. Bring to a boil.
Reduce heat to a medium, cover and cook for 30 to 40 minutes, or until meat is tender.
Blend together corn starch and 2 Tbsp water. Return to high heat and add mixture, stirring constantly until thickened. Fold in pineapple chunks and pimento.
Delicious served over rice.