Serves 6

Prep time 15 min.

Cook time 8 hr.


2 lbs. boneless pork shoulder roast, trimmed and cut into 1-inch pieces

2 red or green bell pepper, chopped

1 large onion, chopped

1 can (15.25oz.) Del Monte® Fruit Cocktail in Heavy Syrup

⅓ cup cider vinegar

¼ cup soy sauce

3 Tbsps. Del Monte® Tomato Ketchup

3 cloves garlic, minced

Hot cooked rice, optional

Toasted sesame seeds, optional


  1. Coat a large skillet with non-stick cooking spray. Heat skillet over medium-high heat. Brown meat in hot skillet; drain. Transfer meat to a 4-qt. slow cooker. Top meat with bell peppers and onion.

  2. Drain fruit cocktail, reserving syrup. Cover fruit and refrigerate until needed. Combine reserved syrup, vinegar, soy sauce, ketchup and garlic in a small bowl. Pour over meat and vegetables in slow cooker.

  3. Cover and cook 8 to 10 hours on LOW or 4 to 4 1/2 hours on HIGH. Stir in fruit cocktail. Serve pork over hot cooked rice and sprinkle with sesame seeds, if desired.

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