Go Back
Roast Pork Mushroom Tomato Gravy

Pork Roast with Mushroom Tomato Gravy

Course: Dinner
Cuisine: American
Cook Time: 6 hours
Total Time: 6 hours
Servings: 6
Author: Laureen King
Pork Roast with Mushroom Tomato Gravy turns out fork tender and sensational. A great slow cooker recipe!
Print Recipe

Ingredients

  • 1 package dried porcini mushrooms ½ oz / 14g, rehydrated and chopped
  • 2 tbsp clarified butter
  • 4 oz chunk pancetta diced
  • 3 lb trimmed pork shoulder or butt roast
  • 2 medium onions finely chopped
  • 2 carrots peeled and sliced
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1 tsp cracked black peppercorns
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 can (28oz) tomatoes with juice coarsely chopped

Instructions

  • 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.

Notes

recipe courtesy of The 163 best Paleo Slow Cooker recipes