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A Nice Slow-Cooked Pork

A Nice Slow-Cooked Pork

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Lori Evans

Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  2. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.
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Reviews

kado
95
4/26/2006

I gave this recipe 4 stars - not because we didn't like the taste - it was very good; but because of the amount of liquid. I used the advice of previous reviewers and cut back, but there was still too much watery liquid. I dissolved one vegetable bouillion cube in about a half can of chicken broth. To this I added about 3/4 cup of sherry. I used a bag of frozen pearl onions along with fresh mushrooms, fresh rosemary, black pepper and salt. I parboiled some red potatoes and added them to the crockpot about an hour before serving (I didn't want them to be mushy). We really liked the way this tasted and I will cook this again. Like so many crockpot recipes, its presentation was lacking - not the flavor.

Chocolate Chip
73
8/5/2004

This was awesome! I used Pork loin instead and replaced the pearl onions with a sliced yellow onion. Potatoes wouldn't even come close to fitting in my smaller sized crock pot so I served the pork and very tasty gravey over mashed potatoes. This is the best pork slow cooker recipe I have ever tried - will serve again and again.

MiKeSc
65
5/7/2006

Crock Pot isn't Necessary This was a good recipe. It was easy to prepare: chop and wash vegetables, add liquid ingredients (I used a can of vegetable broth and a can of chicken broth and the cup of sherry), I added the seasonings and mix everything together in a roaster. I then put my pork shoulder roast on top of everything. Good for letting kids help, i.e., adding the vegetables, liquid and seasonings. Because my roaster was fairly large I added carrots, and more mushrooms and potatoes. I adjusted the seasoning (to my taste) to compensate for the extra veggies. I braised this at 275 degrees for over 6 hours and it was excellent -- hearty, tasty and beautifully tender. Vegetables were tasty.