SLOW COOKED PORK SHOULDER RECIPES

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SLOW-COOKED PORK SHOULDER ROAST RECIPE - FOOD.COM



Slow-Cooked Pork Shoulder Roast Recipe - Food.com image

Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 9

1 (3 lb) pork shoulder
1 quart vegetable broth
1 cup sherry wine
3 cups peeled diced potatoes
2 cups chopped onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt

Steps:

  • 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.
  • Season with salt to taste.

Nutrition Facts : Calories 789, FatContent 41.1, SaturatedFatContent 14.2, CholesterolContent 161, SodiumContent 165, CarbohydrateContent 25.2, FiberContent 3, SugarContent 4.8, ProteinContent 41.9

SLOW-COOKED PORK STEW RECIPE: HOW TO MAKE IT



Slow-Cooked Pork Stew Recipe: How to Make It image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 15 minutes

Prep Time 15 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 698mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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