Sweet and Sour Pork

Ingredients:
1 can (20 ounces) pineapple chunks in juice
1½ to 2 pounds pork shoulder, cut into strips
1 medium green bell pepper, cut into strips
½ medium onion, thinly sliced
¼ cup light brown sugar, packed
2 tablespoons cornstarch
¼ cup cider vinegar
¼ cup water
3 tablespoon light soy sauce
½ teaspoon salt, or to taste
Hot cooked rice

Directions:
Drain pineapple, reserving juice. Refrigerate pineapple chunks until ready to use.
Place pork in your Bean Pot; add green bell pepper and sliced onion. In a separate bowl, combine brown sugar, cornstarch, ¾ cup pineapple juice (add water to make ¾ cup if necessary), vinegar, water, soy sauce, and salt; blend until smooth and pour over pork and vegetables.
Cover and bake at 250º for 7 hours. Add pineapple chunks about ½ hour before serving.