Served as main course. Non-vegetarian dish.

4 Pork shoulder Steaks(cut 1/2 inch thick

1 Tablespoon Cooking Oil

1 large Onion( slice and separate into rings)

1 large Green Pepper, thinly sliced

2 Tomatoes, sliced

1 Tablespoon Quick-cooking Tapioca

1/2 cup Bottled Barbecue Sauce

1/4 cup Dry red Wine

1/2 teaspoon Ground Cumin

Cut pork steaks in half lengthwise. Trim excess fat. In a large skillet brown steaks on both sides in hot oil. Drain steaks on paper towels. In a 3 1/2- or 4-quart electric crock-pot arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crock-pot. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter.

Serves: 4

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