2 lb lean pork, cut into strips
2 tbsp olive oil
1 medium onion, thinly sliced
1 can (4.5-oz) mushrooms, drained
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tsp white vinegar
1 1/4 tsp salt
2 tbsp Worcestershire sauce
cooked rice to serve 5
Heat oil in a large skillet over medium-high heat; add pork and brown on both sides. Drain off the fat and transfer pork to a slow cooker/crock pot.
Add the remaining ingredients to the cooker. Place lid on cooker and cook on high for 4 hours or on low 6 to 8 hours until pork is tender and cooked through.
Serve over the rice (I recommend brown rice).