 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
I liked that it didn't have a cream of something soup or chopped/stewed tomatoes as a base (not that I have anything against them, I just wanted something different. It made a nice meal with Easy Garlic Crescent Rolls #71133 and Fried Apples #3057. It made it so much easier that I could brown the pork while cooking on another day so I could just throw everything in the crockpot in the morning. By experience, I have learned this is just as yummy without the green beans if you should happen to forget them. Ingredients:
1 tablespoon oil |
1 1/2 lbs boneless pork shoulder, cut into 1 1/2 inch pieces (or do like me and by a package of pieces!) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
8 small red potatoes, quartered |
2 cups fresh baby carrots |
1 (12 ounce) jar homestyle pork gravy |
1/4 cup ketchup |
1/2 teaspoon dried rosemary leaves |
1/4 teaspoon pepper |
1/8 teaspoon ground sage |
1 1/2 cups frozen green beans, thawed |
Directions:
1. Heat oil in skillet until hot.
2. Add pork to skillet, sprinkle with salt and 1/4 t pepper.
3. Cook 3 to 5 minutes or until browned, stirring frequently.
4. In a slow cooker, combine pork and remaining ingredients except green beans.
5. Mix together.
6. Cover.
7. Cook on low 6 to 8 hours.
8. About 20 minutes before serving, stir in green beans, cover and cook an additional 15 to 20 minutes on high or until beans are tender.
|
|