This was another simple, tasty weeknight dish; pretty much just browning the meat and then combining all of the ingredients in the slow cooker. It uses a jar of sweet and sour sauce, which I have talked about before as being very salty, but I feel like this recipe made a lot more food (and some for the freezer, of course!) so that made it ok in my mind.
Also, this recipe rightly called for adding the frozen vegetables about an hour before cooking time is finished, instead of at the beginning. That keeps them crisper and brighter, as you can see in the picture above. I served this over brown rice.
Slow-Cooked Asian-Style Pork
Makes 6-8 servings
3 pounds boneless pork shoulder roast, cut into 1-inch cubes
2 tablespoons quick-cooking tapioca
1 (10-ounce) jar sweet and sour sauce
1 (16-ounce) package frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, and mushrooms)
3 cups hot cooked rice or rice noodles
Light coat a large skillet with cooking spray (or vegetable oil); heat skillet over medium heat. Brown pork, half at a time, in a hot skillet. Do not crowd the pork in the skillet or it will steam, not brown. Drain off fat.
Place pork into 3 1/2-4 quart slow cooker. Sprinkle with tapioca; pour sweet and sour sauce over pork in cooker.
Cover and cook on low heat for 7 to 8 hours or high heat for 3 1/2 to 4 hours. At the end of 7 to 8 hours, turn to high heat setting and stir in frozen vegetables. Cover and cook for additional 30 to 60 minutes or until vegetables are tender. Serve over hot cooked rice.