Barbeque-Style Pork Steaks

Yields:	4-6 servings
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	Preparation	20 minutes
	Cooking	8 hours
	Ready In	8 hours

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Ingredients

4	each	pork shoulder steaks	cut 1/2 inch thick
1	tablespoon	vegetable oil
1	large	onion	thinly sliced, separated into rings
1	large	green bell pepper	thinly sliced
2	each	tomatoes	sliced
1	tablespoon	tapioca, quick-cooking
1/2	cup	barbecue sauce
1/4	cup	red wine	dry
1/2	teaspoon	cumin	ground

Directions

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.

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Member Review

Herbed Turkey And Dressing

I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.