1 green bell pepper, sliced
2 cloves garlic, chopped
1½ lb boneless pork shoulder roast, cut into 3 pieces
¼ cup apple cider vinegar
¼ cup soy sauce
½ Tbsp sugar
¼ tsp pepper
1 cup pineapple chunks
1 (8.8-oz) pouch microwavable basmati rice
Arrange bell pepper and garlic in a 3- or 4-quart slow cooker; top with pork.
Stir together vinegar, soy sauce, sugar, and pepper; pour over pork. Cover and cook on LOW 6 hours.
Add pineapple to cooker. Cover and cook 30 minutes to 1 hour or until pork is very tender.
Cut pork into bite-size pieces, and serve with pineapple mixture over rice.
Cook rice in microwave according to package directions.
Sauce was decent, pork was ok. Probably wouldn’t make again honestly.