Crockpot Time Coming Up in a Few Months! Barbeque Style Pork Sandwiches

2 large green peppers, cut into strips about 2 1/2 cups

1 large onion, thinly sliced and separated into rings (1 cup)

2 Tablespoons quick cooking tapioca

1 21/2 to 3 pound pork shoulder roast

1 10 3/4 can condensed tomato soup

2 Tablespoon steak sauce

3 to 4 teaspoons chili powder

1/2 teaspoon sugar

1/4 teaspoon garlic powder

1/4 teaspoon pepper

several dashes bottled hot pepper sauce

6 kaiser rolls, split

coleslaw drained, optional

In a 3 1/2, 4 -5-0r 6 quart crockery cooker combine green pepper strips and onion rings. Sprinkle tapioca over vegetables. Trim fat from roast. If necessary, cut roast to fit into the cooker . Place roast atop vegetables.

For barbeque sauce, in a medium bowl, combine tomato soup, steak sauce, chili powder, sugar, garlic powder, pepper and hot pepper sauce. Pour over roast.

Cover; cook on low heat setting for 10-12 hours or on high heat setting 5 to 6 hours. Remove roast from cooker and thinly slice or shred meat. Skim fat from sauce. Serve meat on kaiser rolls and top with barbeque sauce. Serve with coleslaw if you desire.