Ingredients
1 boneless pork shoulder butt roast (1 pound), cut into 1/2-inch cubes1 tablespoon canola oil1 can (20 ounces) unsweetened pineapple tidbits2 tablespoons white wine vinegar1 tablespoon sugar3/4 teaspoon salt1/4 teaspoon garlic powder1 cup uncooked long grain rice1 tablespoon cornstarch2 tablespoons water1/2 cup coarsely chopped green pepper1 medium tomato, cut into wedges2 tablespoons Worcestershire sauce
Preparation
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.
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.
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.
