Crock Pot Rosemary Pork and Mushrooms With Shallots

Submitted by BeckyF

"This recipe sounds like one my mother used to make when I was younger."

 

• Ready In: 8hrs 20mins
• Ingredients: 8
• Serves: 6

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.

Reviews

[Sean K.]

New favorite recipe. I increased the amount of salt and pepper to 1.5 tsp each, doubled the amountvof rosemary to 2 tbsp and a 1 tbsp of garlic powder as well. Came out really good. Served with a side of sharp cheddar mashed potatoes and garlic bread.

 

[megachick]

my husband loves rosemary - i used 3 whole sprigs instead of measuring tablespoons. i love the texture of the pork after being sliced. next time i will use more mushrooms, though.

 

[deborahk]

Came out a little bland for our taste, may try again with more herbs.

 

[Mary K. W.]

Very easy to make and very tasty. I serve this over rice and it disappears in no time. I think the rosemary is important to bring out the unique flavor of this dish and I usually use a little more than the recipe calls for.

 

[lizeroo]

I didn't have any rosemary, so used a bay leaf and added a generous splash of worcestershire sauce. The tomatoes I used were crushed, not diced. Also added an extra cup of mushrooms. It made a nice rich and thick sauce. Served it over egg noodles and even my toddler gobbled it up. Will make again. Very good.