The sweetest thing.

Sarah picked number 4. (Thanks Sarah!) Number 4 was...

"Sweet 'n' Sour Pork" (6 quart pot)

~2 T plus 1 1/2 t paprika
~1 1/2 lbs boneless pork loin roast, cut into 1-inch strips
~1 T canola oil
~1 (20 oz) can unsweetened pineapple chunks
~1 medium onion, chopped
~1 green bell pepper, chopped
~1/4 c cider vinegar
~3 T brown sugar
~3 T reduced-sodium soy sauce
~1 T Worcestershire sauce
~1/2 t salt
~2 T cornstarch
~1/4 c cold water
~rice, cooked

Place paprika in a large resealable plastic bag.
Add pork, a few pieces at a time, and shake to coat.
In a skillet, brown pork in oil in batches over medium-high heat.
Transfer to crock pot.
Drain pineapple, reserving juice; refrigerate pineapple.
Add onion, pepper, vinegar, sugar, soy sauce, Worcestershire sauce, and salt to crock pot.
Cover and cook on low for 8 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into pork mixture.
Add pineapple.
Cover and cook for 30 additional minutes or until sauce is thickened.
Serve over rice.

6 servings.

Delicious.

The. End.