1 1/2 lbs. lean shoulder pork, cut in 1" pieces
1/4 c. Crisco
1/4 c. water
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. brown sugar
1/3 c. vinegar
1 c. pineapple juice
1 tbsp. soy sauce
1/2 c. green pepper, chopped
1 med. onion, thinly sliced
2 1/2 c. (1 lb. 4 oz. can) pineapple chunks or tidbits

Brown pork in Crisco. Add water. Cover and cook about 1 hour over low heat. Combine cornstarch, salt, sugar, vinegar, pineapple juice and soy sauce in saucepan and cook, stirring constantly until slightly thickened. Pour sauce over hot pork. Allow to stand 10 minutes. Stir in green pepper, onion and pineapple. Cook 5 minutes. Serve over hot rice. Serves 6.