"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." — Lori Evans
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1 (3 pound)
pork shoulder roast
peeled, chopped potatoes
sliced fresh mushrooms
ground black pepper
salt to taste
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.
This was very good. I didn't have a problem with too much liquid. I used one can of chicken broth and 1 cup of sherry. After the dish was done, I poured the cooking liquid into a sauce pan and thickened it with cornstarch mixed with sherry. I added carrots and garlic. I really dislike the flavor and aroma of rosemary, and one whole tablespoon of dried rosemary seemed like an awful lot. I picked up a package of fresh "pasta" herbs which included fresh sprigs of rosemary, thyme and oregano. I used several springs of thyme and oregano, and only one of rosemary. That was plenty to flavor the pork with just the slighest hint of rosemary without overpowering the dish. I would have rated this higher if it weren't for the overuse of dried rosemary. Otherwise, this was quite good, and my husband and I enjoyed it.
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.
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.
This recipe was great (after a few changes)! I followed previous suggestions and cut down the liquid significantly. I used ¾ c vegetable broth and ¼ c sherry and had TONS of liquid. Threw in a few carrots and served over mashed potatoes. My husband called this melt-in-your-mouth-pork. Delicious!
This was the most tender pork I have ever had in a crockpot - very good. I didn't use sherry, used 1 can (2 cups)fat free chicken broth instead of the quart of veg broth, added 2 cloves garlic chopped, and sprinkled 1/2 package of dry onion soup mix on it. Next time I'll add a thickener to make a real gravy and cut back the liquid to 1 cup total.
Wanted to add that I've made this with pork shoulder ribs as well - but both those and the roast should be boneless (at least that's what I prefer). Whatever cut of pork you chose, make sure they aren't TOO lean (very lean meats will come out tough when slow-cooked).
We often add a lot more mushrooms just because we like them so much. If I don't have pearl onions, I use frozen chopped white onions, it's all good. My husband is always requesting this.
As a previous poster mentioned, there is a good amount of extra liquid/gravy (we like it that way). But keep that in mind - if you don't want much, drop the amount of broth and sherry by half. Or you can thicken it to make more of a stew. Whatever you feel like, ya know? :)
can i use this with a bone in shoulder roast, thanks, jack
* Percent Daily Values are based on a 2,000 calorie diet.
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