2 1/2 to 3 pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes
2 medium yellow sweet peppers, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, undrained
1 (16 ounce) package frozen cut okra

Light coat a large skillet with cooking spray; heat over medium heat. In hot skillet cook meat, half at a time, until brown. Drain off fat.

In a 3 1/2 or 4 quart slow cooker place meat and sweet peppers. Sprinkle with Cajun seasoning. Top with undrained tomatoes.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.

If using LOW setting, turn to HIGH setting and stir in frozen okra. Cover and cook 30 minutes more.

Makes 6 to 8 servings.