1 1/2 lb. boneless pork shoulder, cut in strips
2 tbsp. shortening
1 (1 lb. 4 oz.) can pineapple chunks
1/2 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/2 c. water
1/3 c. vinegar
1 tbsp. soy sauce
3/4 c. chopped green pepper
1/2 c. chopped onions

In large skillet, brown pork in shortening. Drain pineapple (save juice). Combine brown sugar, starch and salt. Add juice, water, vinegar and soy sauce. Remove pork from skillet, blend above in pan drippings. Cook, stirring until clear and thickened. Add meat and cook covered over low heat until meat is tender, about 45 minutes. Add pineapple, pepper and onion. Cook 3 minutes. Serve over cooked rice.