Serve with fluffy rice, hot tea and pass cookies for dessert
3½lbs. pork shoulder
1tblsp. fat or salad oil
½c. pineapple juice, drained from chunks
3tblsp. brown sugar
¼tsp. ground ginger
¼c. cider vinegar
2tblsp. soy sauce
1 medium onion
1c. drained pineapple chunks
Hot fluffy rice
Trim excess fat from meat; remove bones to make 1½ lbs. lean pork. Cut lean meat into ½″ slices. Cut slices into strips 2″ long. Sprinkle with salt. Brown in fat in skillet. Add ¾ c. water. Cover; simmer 1 hour.
Combine pineapple juice and ¾ c. water. Add brown sugar, ginger, cornstarch, vinegar and soy sauce. Pour over meat. Cook until slightly thickened.
Cut green pepper into strips, lengthwise; the onion into thin crosswise slices. Add to meat. Add pineapple chunks. Bring to boil. Cook for 5 minutes. Serve with rice.