Ginger Pork

small 1 pound pork butt roast

3/4 cup chicken broth

1 1/2 tablespoons quick-cooking tapioca

1 1/2 tablespoons soy sauce

1/2 teaspoon grated fresh ginger

8 oz can pineapple chunks with juice

8 oz can sliced water chestnuts, drained

3 large carrots, sliced

Spray your crock pot with olive oil, slice the pork roast into serving size pieces and place them on the bottom, add water chestnuts and carrots.  In a small bowl mix the tapioca, soy sauce and ginger and pour over meat.  Cook on LOW for five to six hours.  Stir in the pineapple chunks and turn the heat up to HIGH.  Cook for an additional 10 minutes while you prepare your rice.  Serve over hot, cooked rice.