Sweet and Sour Pork Roast

1 boneless pork roast
1 Tablespoon cooking oil
1 can undrained crushed pineapple
½ cup water
½ cup chopped green pepper
1/3 cup brown sugar
2 Tablespoons ketchup
1 Tablespoon soy sauce
1 Tablespoon quick-cooking tapioca or cornstarch
½ teaspoon dry mustard or 1 teaspoon mustard

In a skillet brown pork roast on both sides in hot oil. Drain fat. Transfer to crock pot. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, cornstarch, soy sauce, and dry mustard. Pour over pork roast. Cover and cook on low for 8-10 hours or on high 4-5 hours. Serve over rice if desired.

Mel’s version
I use 1 cans crushed pineapple, like it says and the juice of 1 can tidbit pineapple. Save the tidbits to top when you serve. (We like the taste of fresh pineapple better.) I also like 1 cup chopped green peppers and add 1 cup dried cranberries to the sauce before cooking. With about 30 minutes left of cooking time, shred meat to let the flavors absorb more.