4 pork shoulder steaks, 1/2 inch thick
1 lg. green pepper, thinly sliced
1 tbsp. quick cooking tapioca
1/2 c. bottled barbecue sauce
1 lg. onion, thinly sliced
2 tomatoes, sliced
1/2 tsp. ground cumin

Salt and pepper steaks, dip in flour, and fry. Drain well and place in crock pot. Put peppers, onion, and tomatoes on top. Sprinkle with tapioca. Combine barbecue sauce, cumin, and 1 tablespoon brown sugar. Pour over meat and vegetables.

I use 1 can breaded tomatoes instead of tomato, onion or peppers. Cook for 5 to 6 hours on slow. You can use 1/2 cup dry red wine (optional).