Barbeque-style pork steaks

4                    pork shoulder steaks
                        (cut 1/2 inch thick
   1      tablespoon    Cooking oil
   1      large         Onion -- thinly sliced
                        (separated into rings
   1      large         Green pepper -- thinly sliced
   2                    Tomatoes -- sliced
   1      tablespoon    Quick-cooking tapioca
     1/2  cup           Bottled barbecue sauce
     1/4  cup           Dry red wine
     1/2  teaspoon      Ground cumin

     Cut pork steaks in half crosswise.  Trim excess fat. In a large  
skillet brown steaks on both side in hot oil. Drain steaks on paper  
towels.    In a 3 1/2 or 4-quart electric slow crockery cooker arrange the 
 onion, green pepper, and tomatoes.  Sprinkle tapioca over vegetables.  
Place pork steaks atop vegetables and tapioca. In a small bowl stir  
together barbecue sauce, wine, and cumin.  Pour over meat and vegetables  
in the crockery cooker.  Cover and cook on low-heat setting for 6 to 8  
hours or till meat and vegetables are tender. To serve, transfer meat and 
vegetables to a serving platter.  Makes 4 to 6 servings.   Recipe by Alice 
Lewis, Boulder, CO.  Source: Better Homes and Gardens -  Recipes from 
Prizewinning Cooks.