Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
A Nice Slow-Cooked Pork
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 431
** Calories from Fat: 172
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tasty, tender chops slowly cooked in a flavorful sauce.
Making these pork chops is so easy, you won’t believe how rich they taste.
See how to make tender, tasty, crispy carnitas for tacos.