Slow cooked sweet 'n' sour pork

This was good and it warmed up well. I used boneless pork chops because they were B1G1 free. I also used about 1/3C of flour with the paprika when I coated the chops to brown them up. Makes the sauce a bit thicker too. Very good, I'd make again.

Slow Cooked Sweet 'n' Sour Pork

• 2 tablespoons plus 1-1/2 teaspoons paprika
• 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
• 1 tablespoon canola oil
• 1 can (20 ounces) unsweetened pineapple chunks
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup cider vinegar
• 3 tablespoons brown sugar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Hot cooked rice, optional

• Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
• Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
• Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired. Yield: 6 servings.