1 1/2 lb. lean shoulder pork, cut into 1" pieces
1/4 c. Crisco
1/4 c. water
2 tbsp. cornstarch
1/2 tsp. salt
1/3 c. brown sugar
1/3 c. vinegar
1 c. pineapple juice
1 tbsp. soy sauce
1/2 c. green pepper, chopped
1 med. onion, sliced thin
2 1/2 c. pineapple chunks

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 about 5 minutes. Serve over hot rice. Makes 6 servings.