Sweet And Sour Pork Shoulder
|Lean pork shoulder||1 1⁄2 Pound|
|Salad oil/Shortening||2 Tablespoon|
|Canned pineapple chunks||36 Ounce (Medium Sized Can)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Onion||1⁄2 Cup (8 tbs), sliced|
|Green pepper||3⁄4 Cup (12 tbs), sliced|
It is best to prepare this attractive entree entirely at home and reheat it at the picnic site.
Cut meat in strips about 1/2 inch wide and 2 or 3 inches long.
Brown in hot oil; drain off any excess fat.
Drain syrup from the pineapple, add enough water to make 1 1/2 cups liquid, and combine with the vinegar, sugar, cornstarch, salt, and soy.
Cook just until clear and slightly thickened.
Add to meat; cover and simmer until tender, about 1 hour.
Add pineapple chunks, onion, and green pepper; cook just until vegetables are crisp-tender.