- 2 pounds pork shoulder cut into steaks
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 tablespoons corn starch mixed with 2 tablespoons cold water
In a large mixing bowl, combine the pineapple juice, brown sugar, balsamic vinegar, Worcestershire sauce, paprika, garlic powder, onion powder, and black pepper. Add the pork and coat well. Place in a slow cooker and set to high for 4-6 hours or low for 8-10 hours. Carefully remove the pork to a platter. Thicken the liquid in the crock pot with corn starch and water. Pour over the pork and serve.
Makes 4-6 portions.