Crock Pot Rosemary Pork and Mushrooms With Shallots π²
Overview:
Indulge in the succulent flavors of slow-cooked pork infused with aromatic rosemary, tender mushrooms, and sweet shallots in this delightful Crock Pot Rosemary Pork and Mushrooms With Shallots recipe. With just a few simple steps, you can create a hearty and flavorful dish that’s perfect for any weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Servings: 6
- Calories: 445.7 per serving
- Rating: 4 βοΈ
- Keywords: Vegetable, Meat, Weeknight
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Boneless pork shoulder |
| 2 | Shallots |
| 1 | Pack mushrooms |
| 2 sprigs | Fresh rosemary |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1 can | Diced tomatoes |
Instructions:
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Prepare the Pork: Heat a skillet over medium heat, add a splash of oil, and brown the boneless pork shoulder on all sides until it develops a golden crust, typically taking about 5-7 minutes. Once browned, remove the pork from the skillet and drain any excess oil.
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Transfer to Crock Pot: Carefully transfer the browned pork shoulder to the Crock Pot or slow cooker, ensuring it fits comfortably in the cooking vessel.
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Prepare Ingredients: Peel and slice the shallots, clean and slice the mushrooms, and strip the fresh rosemary leaves from the stems.
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Add Ingredients: Scatter the sliced shallots and mushrooms over the pork in the Crock Pot. Sprinkle the salt and black pepper evenly over the ingredients. Tuck the fresh rosemary sprigs among the pork and vegetables for added flavor. Finally, pour the diced tomatoes over the top.
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Combine Ingredients: Gently stir the ingredients in the Crock Pot to ensure they are evenly distributed and the flavors begin to meld together.
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Cooking Options: Depending on your schedule, you have two cooking options:
- Low and Slow: Cover the Crock Pot with its lid and set it to cook on low heat for 8 hours. This slow cooking method allows the flavors to develop and the pork to become tender and juicy.
- Quick High Heat: If you’re short on time, you can opt for a faster cooking method by setting the Crock Pot to high heat and cooking for 4 hours. While not as slow, this method still yields delicious results.
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Serve and Enjoy: Once the cooking time is complete, carefully remove the lid from the Crock Pot, and revel in the aromatic steam that escapes. Serve the tender rosemary-infused pork alongside the savory mushrooms and shallots, spooning some of the flavorful cooking liquid over each serving. Pair with your favorite side dishes, such as mashed potatoes or steamed vegetables, for a complete and satisfying meal.
Notes:
- For added depth of flavor, consider searing the pork shoulder on a hot grill or in a cast-iron skillet before transferring it to the Crock Pot.
- Customize the dish by incorporating your favorite herbs and spices, such as thyme, oregano, or paprika, to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term enjoyment. Simply reheat gently on the stove or in the microwave until heated through.
- Experiment with different varieties of mushrooms, such as cremini, shiitake, or portobello, to add unique flavors and textures to the dish.
- This recipe is not only delicious but also versatile, making it ideal for meal prepping or feeding a crowd. Simply adjust the quantities as needed to accommodate your specific requirements.
