Aloha Pork Steaks

4 pork shoulder steaks, cut 1/2-inch thick
2 tsp cooking oil
1 (8-oz) can crushed pineapple, do not drain
1/2 cup chopped green pepper
1/2 cup water
1/3 cup packed brown sugar
2 Tbsp quick-cooking tapioca
2 Tbsp catsup
2 tsp soy sauce
1/2 tsp dry mustard
2 cups hot cooked rice

In a large skillet brown pork steaks on both sides in hot oil. Drain off fat.
Transfer steaks to 3-1/2 or 4-quart crockery cooker.
In a bowl combine undrained pineapple, green pepper, water, brown sugar, tapioca, catsup, soy sauce, and dry mustard; pour over steaks.
Cover; cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Skim fat from sauce.
Serve over hot cooked rice
Makes 4 servings