Barbecued Pork Steaks - cooking recipe

Ingredients

4 pork shoulder steaks, cut 1/2-inch thick
1 Tbsp. cooking oil
1 large onion, thinly sliced
1 large green pepper, thinly sliced
2 tomatoes, sliced
1 Tbsp. quick cooking tapioca
1/2 c. bottled barbecue sauce
1/4 c. dry red wine
1/2 tsp. ground cumin

Preparation

Cut pork steaks in half crosswise, trim off excess fat.
In skillet, brown the steaks on both sides in hot oil; drain steaks on paper toweling.
In 3 1/2 or 4-quart electric slow crockery cooker, arrange onion, green pepper and tomatoes.
Sprinkle tapioca over vegetables.
Place pork steaks atop vegetables.
In bowl, combine barbecue sauce, wine and cumin; pour over meat and vegetables in crockery cooker.
Cover and cook on low heat setting for 6 to 8 hours or until meat and vegetables are tender.
To serve, transfer meat and vegetables to serving platter.