It's a nice recipe. Like others, if I'm cooking it in the slow cooker, I just pile everything in and let it go, but for no more than five or six hours on low. I use half the quantity of sauce for three pounds of pork, and I prefer the boneless country ribs, which I cut into serving pieces. Canned mushrooms drianed work well for me - I use baby shitakes canned whole and keep them whole. I prefer fresh herbs to dried, which is possible if they grow in your garden in season, but dry are fine otherwise. Most of the time I don't have time to cook in the slow cooker, so I fry up everything first as the recipe says and put it in a baking dish or casserole and cook at 350 f for about a half hour. No problem with the meat falling apart if you do this, and there is also no problem in getting it cooked tender. I don't put any cheese on the pork, but it's nice to brown the top of the dish by sprinkling on some parmesan or romano and putting it back in the oven for five to ten minutes. Three cheers for Italy!
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It's a nice recipe. Like others, if I'm cooking it in the slow cooker, I just pile everything...