Chinese New Year Skillet

• 1 boneless pork shoulder butt roast (1 pound), cut into 1/2-inch cubes
• 1 tablespoon canola oil
• 1 can (20 ounces) unsweetened pineapple tidbits
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup uncooked long grain rice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 cup coarsely chopped green pepper
• 1 medium tomato, cut into wedges
• 2 tablespoons Worcestershire sauce

1. In a large skillet, cook pork in oil over medium heat on all sides until pork is lightly browned; drain.Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside.
2. Add enough water to the juice to measure 1-1/4 cups; stir into pork. Add the vinegar, sugar, salt and garlic powder. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Meanwhile, cook rice according to package directions.
3. In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the green pepper, tomato, Worcestershire sauce and reserved pineapple; heat through. Serve with rice.

pork shoulder butt roast, canola oil, white wine vinegar, sugar, salt, garlic, long grain rice, cornstarch, water, green pepper, tomato, worcestershire sauce

Taken from www.tasteofhome.com/recipes/chinese-new-year-skillet/ (may not work)