|Lean pork shoulder meat||2 Pound, cut in 1 inch cubes|
|Canned pineapple chunks||14 Ounce, drain and reserve liquid (1 Can)|
|Vinegar||1⁄4 Cup (4 tbs)|
Combine all ingredients and simmer in nonstick skillet for 1 hour.
Add pineapple liquid if needed.
Chill, skim off fat and reheat.