Prep 15 mins
Cook 8 hrs
Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.
- 1 (3 lb) pork shoulder
- 1 quart vegetable broth
- 1 cup sherry wine
- 3 cups peeled diced potatoes
- 2 cups chopped onions
- 2 cups sliced fresh mushrooms
- 1 tablespoon dried rosemary
- 1 teaspoon ground black pepper
- Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
- Cover, and cook on low at least 8 hours.
- Season with salt to taste.
Yummy. Flavor was good.
I am sorry but I was not very excited with this meal. 4 cups of broth + the cup of sherry was just too much liquid for the crock pot. By the time my roast was done I still had so much broth/water made the whole meal look watered down. In order to save my meal I put everything in the oven for about 1/2 hr. I don't know what happened? but this did not please me nor my family. Sorry
My family loved this! My roast was much larger -- 6 lbs or so -- but cooked to "falling off the bone" tender in 9 hours. My only issue with the recipe was that I've never used this cut of meat before but it was onsale for cheap so I decided to try it. When I unwrapped it the skin that was still on it really grossed me out. The cut of meat -- as the name states -- is a shoulder and it LOOKS like a shoulder. I cut the skin and a lot of fat off of it (there was still a ton of fat in the crock pot after it cooked) I actually had to skim off some of the liquid -- probably because the roast was too big -- so I will reduce the amount next time. Also, I put the potatoes in during the last 2 hours and they were very done so I don't know if they would have held up for the entire cooking time. This family of 4 boys loved it so it's a keeper....I just need to get by the look of it when it goes in the pot! Squeamish chef I guess!