- 1 (3 pound) pork shoulder roast
- 1 quart vegetable broth
- 1 cup sherry
- 3 cups peeled, chopped potatoes
- 2 cups pearl onions
- 2 cups sliced fresh mushrooms
- 1 tablespoon dried rosemary
- 1 teaspoon ground black pepper
- salt to taste
- Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
- 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.
03/13/2017
recipepes.com
a nice slow-cooked pork, recipe
PT15M
PT1H
5
455 calories