Gingered Pork & Pineapple

Since Aidan LOVES ham with pineapple, I thought this would be something he might fall in love with as well...He did in fact like this dish but his request is that I make it a little sweeter next time.  I was just pleased that I found something new that he would eat.  Oh, and the little people absolutely loved this!

2 lbs. boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional.  I opted out of this one)
1 teaspoon grated fresh ginger
1 15 1/4 ounce can pineapple chunks (juice packed)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 8-ounce can sliced water chestnuts, drained (I love their crunch!)
1 1 1/2 cups fresh snow pea pods or one 6-ounce package frozen pea pods
3 cups hot cooked rice

Trim fat from pork.  Cut pork into 1-inch pieces.  In a large skillet brown half of the pork at a time in hot oil.  Drain off fat.

In a 3 1/2 to 4 quart slow cooker combine broth, tapioca, soy sauce, oyster juice (if desired) and ginger.  Drain pineapple, reserving juice.  Stir juice into broth mixutre; cover and chill pineapple chunks.  Add carrots, onion and water chestnuts to cooker.  Add pork.

Cover and cook on low-heat setting for 6 to 8 hours, or on high-heat for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting.  Stir pineapple chunks and the fresh or frozen snow peas into cooker.  Cover and cook 10 to 15 minutes more until peas are crisp-tender.  Serve over rice.

Enjoy!