Barbecued Pork Steaks

• 4 pork shoulder steaks, cut 1/2-inch thick
• 1 Tbsp. cooking oil
• 1 large onion, thinly sliced
• 1 large green pepper, thinly sliced
• 2 tomatoes, sliced
• 1 Tbsp. quick cooking tapioca
• 1/2 c. bottled barbecue sauce
• 1/4 c. dry red wine
• 1/2 tsp. ground cumin

1. Cut pork steaks in half crosswise, trim off excess fat.
2. In skillet, brown the steaks on both sides in hot oil; drain steaks on paper toweling.
3. In 3 1/2 or 4-quart electric slow crockery cooker, arrange onion, green pepper and tomatoes.
4. Sprinkle tapioca over vegetables.
5. Place pork steaks atop vegetables.
6. In bowl, combine barbecue sauce, wine and cumin; pour over meat and vegetables in crockery cooker.
7. Cover and cook on low heat setting for 6 to 8 hours or until meat and vegetables are tender.
8. To serve, transfer meat and vegetables to serving platter.

pork shoulder, cooking oil, onion, green pepper, tomatoes, tapioca, barbecue sauce, red wine, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363859 (may not work)