2 tbsp canola oil
2 lb pork shoulder for stew, cut into bite-size pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, peeled and sliced thin
1 large green bell pepper, cored, seeded, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 can (14 1/2-oz) tomato sauce
3 tbsp brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
8-oz egg noodles, cooked, for serving
Heat the canola oil in a large skillet over medium-high heat.
Season the pork with the salt and pepper; add to the skillet and saute 6 to 7 minutes, browning both sides. Add to the crockpot or slow cooker. Layer the onion, bell pepper, and mushrooms over the pork.
In a small bowl combine the tomato sauce, brown sugar, vinegar, and soy sauce; pour over all in cooker. Cover the cooker and cook on low for 8 hours or on high for 6 hours.
Serve the pork mixture over the hot cooked noodles.