2 lb. boneless pork shoulder, cubed
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground ginger
1 1/4 c. firmly packed brown sugar
1 can (13 1/4) pineapple chunks
1/4 c. light molasses
1/4 c. vinegar
1 envelope or tsp. instant chicken broth
2 tbsp. cornstarch
1 can (1 lb.) sweet potatoes
2 firm tomatoes, cut in eighths
1 green pepper, halved, seeded and cut into 1 inch squares

Trim excess fat from pork; place in an electric slow cooker; season with salt, ginger and pepper. Drain syrup from pineapple, adding water to syrup to make 1 1/2 c.; reserve pineapple chunks. Add syrup mixture to pork; stir in sugar, instant broth, molasses and vinegar; cover. Cook on low (190-200°F) 8 hours, or on high (290-300°F) 4 hours. Turn heat control to high. Combine cornstarch and 1/4 c. cold water in a cup; stir into pork mixture until well blended. Add sweet potatoes, tomatoes, pineapple chunks and green pepper; cover; simmer 20 minutes longer.