Source: A Treasury of Bake Off Favorites - 1969

1 pound pork shoulder, cut into 1-inch cubes
1/4 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons cooking oil
1 cup sliced celery
1 medium green pepper, cut into 2-inch thin strips
1 small onion, sliced
1 (13 1/2 ounce) can pineapple tidbits, undrained
3/4 cup catsup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
4 cups cooked rice

Coat pork in a mixture of flour, salt and pepper. Brown in oil in large skillet, using all the flour. Add celery, green pepper, onion, pineapple, catsup, mustard, and Worcestershire sauce. Simmer, covered, 30 minutes.

Serve over rice.

Tip: To keep warm, put rice in oven-proof dish or casserole, pushing rice up around edges. Pour barbecue pork mixture in center. Place in warm oven for up to 30 minutes.