Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 431
- Carbohydrate: 34g
- Fat: 19g
- Fiber: 3g
- Protein: 27g
- Sugar: 6g
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