1 lb. pork shoulder, cut in 1 inch cubes
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil
1 c. celery, sliced
1 med. green pepper, cut in 2 inch thin strips
1 sm. onion, sliced
1 (13 1/2 oz.) can pineapple tidbits, undrained
3/4 c. catsup
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
4 c. cooked rice

Coat pork with mixture of flour, salt and pepper. Brown in oil in large skillet, using all the flour. Add celery, green pepper, onion, pineapple, catsup, mustard and Worcestershire sauce. Simmer, covered 30 minutes. Serve over cooked rice.