The favorite comfort food in my family!
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 630 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe! I used pork loin and I did pour out some liquid but not much. Seasoned with a lot of pepper and Johnny’s Seasoned Salt. Use red potatoes cut in half. Added the pearl onions and mushrooms 3 hours before done and added red potatoes 1 1/2 before done. Really good!
I followed the recipe with the exception that I did not have any Sherry but I did have an open bottle of Prosecco from the night before and no one likes flat champagne! I also did not have enough vegetable broth so I ended up doing vegetable broth, Prosecco and a cup of apple cider vinegar to have enough liquid. The recipe does call for far too much liquid so for this evening‘s meal I took all of the leftover vegetables and meat, chopped smaller, added 2 cups of corn, some butter and a can of evaporated milk and put back in the crockpot tonight we will have soup
Followed the recipe but, per the reviews, I cut down the liquid a bit and still had too much liquid. Pork (and sauce) was unbelievably tender and tasty. Will make again.
Nice and easy to make the house smelled great and it tasted delicious. Made a shepherds pie with left pork Delicious.
This has a wonderful flavor but I only used 24 oz. broth and the cup of Sherry and still had plenty of liquid to make gravy the first and second days. I served it with mashed potatoes the second day as the potatoes were mostly eaten up. Yum!
less liquid next time, great flavor and tenderness…maybe I’ll put some carrots in pot as well…
For my taste I would use much less pepper and rosemary.
I didn’t have vegetable broth so I used a can of cream of celery soup and substituted white wine for sherry. I sliced onion and layered it with potatoe sliced on bottom. There still was enough liquid even though I used only a third of what recipe called for. It was very good and I probably make it the same way again.
The roast was delicious! I will use the recipe again!
Made this with a tenderloin. Sooo good!
I used pork tenderloin and put spices directly on the pork- garlic salt, pepper, oregano, thyme and rosemary. I put some onions over the pork, then layered carrots and cut red potatoes followed by the rest of the onions. Finally I added the liquid. Because I had chicken stock on hand, I used that. The mushrooms went in the crock pot about an hour and a half before finished. My husband and I enjoyed it and have lots of leftovers.
This is fairly easy and I love the flavors. Easily serves 5 plus leftovers. Chris likes the extra juice as stock.
This is fairly easy and I love the flavors. Easily serves 5 plus leftovers. Chris likes the extra juice as stock.
Very good! Nice variety for way to make pork. It did have quite a bit of liquid, but I didn’t mind that. Just might use 2 less cups of stock next time like others suggested. 🙂
I’ve made this twice now and each time it s wonderful. I did cut back the liquid and there’s still a lot of it but I don’t mind it keeps the pork juicy. I added basil along with the Rosemary for some added flavor and yumm! I’ll keep making this every time
Listened to all the other posters and reduced the liquid by a lot. I seared the roast first. Then I only added 1 cup chicken broth and 1 cup cream of chicken soup (both I had in the freezer left over from something else) plus 3/4 cups sherry. Also just used what I had in the house – frozen onion/pepper mix, yellow onion, and no mushrooms. Cooked it all day on low (240 degrees) Hubby loved it. It’s also great as leftovers.
Bland. Had to add extra vegetable base bouillon for more flavor.
This tasted pretty good, but the pork ended up being a strange mixture of flaky and dried out, which I didn’t like, so I think I’ll marinate it in the veggie broth next time. We don’t have sherry just lying around so I used cranberry juice with a splash of apple cider vinegar instead. I added carrots and used sliced onions instead of pearls. There was a lot of liquid but we just used that as a sort of gravy for the dry meat and dipped crusty buttered bread in it. I would make this again.
Best pork ever. If too much liquid just pull pork out of crockpot and place on nice serving platter and don’t use broth. It is fantastic!!
Followed the recipe but tripled the roast to a 9 lb Boston butt. Decreased the liquid by just using 2 cups of sherry. It smelled wonderful all day and tasted even better!
Used pork loin instead of shoulder