Pork Roast with Mushroom Tomato Gravy
Pork Roast with Mushroom Tomato Gravy turns out fork tender and sensational. A great slow cooker recipe!
dried porcini mushrooms
½ oz / 14g, rehydrated and chopped
trimmed pork shoulder or butt roast
peeled and sliced
cracked black peppercorns
dry white wine
tomatoes with juice coarsely chopped
In a large skillet, heat clarified butter over medium-high heat. Add pancetta and cook, stirring until browned, about 4 minutes. Using slotted spoon, transfer to slow cooker.
Add pork roast and brown on all sides, about 10 minutes, transfer to slow cooker.
Reduce heat to medium, add onions and carrots and cook until carrots are softened, about 7 minutes.
Add mushrooms, garlic, oregano, thyme, salt, pepper and bay leaves. Cook for 1 minute.
Add wine, bring to a boil and cook for about 2 minutes.
Add tomatoes with juice and return to boil, breaking up tomatoes.
Transfer to slow cooker. Cover and cook on LOW for 6 to 8 hours, HIGH for 3 to 4 hours until pork is tender.
recipe courtesy of The 163 best Paleo Slow Cooker recipes