Crock Pot Rosemary Pork and Mushrooms With Shallots |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This recipe sounds like one my mother used to make when I was younger. Ingredients:
1 tablespoon oil |
2 lbs boneless pork shoulder, sliced into 1/2 inch slices |
1 cup shallot, chopped |
2 cups mushrooms, sliced |
1 tablespoon fresh rosemary |
1 teaspoon salt |
1 teaspoon black pepper |
1 (14 ounce) can diced tomatoes |
Directions:
1. Heat the oil in a skillet and cook the pork until browned.
2. Remove and drain excess oil and place the pork in the Crock pot.
3. Add the remaining ingredients and stir.
4. Cover and cook on Low for 8 hours or on High for 4 hours.
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