Pork and Pepper Lunch Pork and Pepper Lunch Advocate staff photo by PATRICK DENNIS -- Pork and Pepper Lunch tastes even better on the second day. Julie Kay July 24, 2013 Comments ADVOCATE-TESTED RECIPE Pork and Pepper Lunch Serves 4 to 6. Recipe is by Julie Kay. 1 to 2 lbs. boneless pork strips 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 large onion, sliced 1 (8-oz.) pkg. fresh mushrooms, chopped 1 tbl. garlic salt and pepper ¼ cup Worcestershire sauce 2 tbls. light soy sauce 1 cup shredded Monterey Jack cheese Tortillas or multigrain sandwich thins 1. Place all ingredients except cheese and tortillas or sandwich thins into slow cooker. 2. Cook on Low for 6 to 8 hours. 3. Remove with slotted spoon and place pork mixture in center of each tortilla or sandwich thin. Top with shredded cheese. Roll up and serve.