Recipes out of the Blond Box

(6 servings)

2 tablespoons vegetable oil
2 pounds pork shoulder for stew, cut in 2" x 1" pieces
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large onion, sliced
1 large green pepper, sliced
1 can (4 ounces) sliced mushrooms, drained
1 can (14.5 ounces) reduced-sodium tomato sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce

½ pound egg noodles, cooked

Heat oil in large skillet over medium-high heat. Season pork with salt and pepper; sauté 3 min. per side. Place pork in slow cooker; layer on onions, green peppers, and mushrooms.

In small bowl, mix tomato sauce, sugar, vinegar, and soy sauce; pour over pork and vegetables.

Cook on high for 6 hours, or on low for 8 hours. Serve over noodles.