Crock Pot Pork Marengo

photo by Bonnie G #2





- Ready In:
- 8hrs 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 medium yellow onion, peeled and chopped
- 2 tablespoons canola oil
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon chicken bouillon granule
- 1 teaspoon dried marjoram
- 1⁄2 teaspoon dried thyme
- 1 dash black pepper
- 1 cup sliced mushrooms
- 1⁄3 cup water
- 3 tablespoons flour
directions
- Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
- Transfer meat and onion to crock pot. Add carrots.
- In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme and pepper and mushrooms.
- Stir together, scraping browned bits from bottom of skillet.
- Pour over pork.
- Cover; cook on LOW for 8 hours. Turn to HIGH.
- Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste.
- Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally.
- Serve over cooked rice or pasta.
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Reviews
-
Don't know what made this dish the best MIkey, ease of prep, wonderful taste and blend of flavors or the presentation. It all went together to make for a wonderful dinner. The pork was fall apart tender but nice and moist - not dry at all. Followed the directions exactly and served over steamed jasmine rice. Didn't change a thing.
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I decided to stop the cooking after 7 hours. I tasted the pork and it was tender. Perfect. To brown the pork, I used extra virgin olive oil. I used a 28 ounces can of diced tomatoes, didn't want to waste. And I didn't do the sauce at the end. Thanks Mikekey for posting this recipe. The taste was grea, seasoning also. Didn't have to add something. Made for Please Review my recipe.
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What an incredible dish Mike. We loved it. Rich, thick, hearty and the flavor....ohhh so good. It smelled wonderful while cooking, but tasted even better. I let it cook for the full 8 hours and followed the recipe exactly. You don't want or need to mess with perfection. Served it on a bed of jasmin rice...it couldn't have been any better. Kudos....bk
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.