Barbecue -Style Pork Steaks

4 Pork shoulder steaks (cut 1/2 inch thick)
1 tb Cooking oil
1 lg Onion; thinly sliced (separated into rings)
1 lg Green pepper; thinly sliced
2 Tomatoes; sliced
1 tb Quick-cooking tapioca
1/2 c Bottled barbecue sauce
1/4 c Dry red wine
1/2 ts 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.

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