This recipe is adapted from my own Slow Cooker Short Ribs & Mushrooms I created many years ago. The pork tuned out to be a really good choice. Enjoy!
Ingredients:
- 2- 3 lbs pork chunks
- 2 tbsp olive oil
- 10 oz baby portobello mushrooms – halved or quartered by size
- 6-8 carrots depending on size – scrubbed and cut into manageable lengths
- 1 lge yellow onion – cut up
- 2 cloves garlic - minced
- 1/2 cup Marsala or Madeira – your choice
- 2 10.5 oz cans unsalted cream of mushroom soup
- 1 tsp The Good Stuff Seasoning
- 1 tsp Kosher salt
- 1 tsp table salt
- fresh ground black pepper to taste
- 1 cup pearl barley cooked with 3 cups beef stock
- 1 handful Italian parsley - chopped
Preparation:
Cut up everything so adding items will be seamless later on.
In a large bowl toss the pork chunks with a bit of olive oil and the Good Stuff seasoning. Heat oil in Dutch Oven or large skillet and sear pork chunks on all sides. Place seared meat in bottom of slow cooker. Set heat to low.
Add onion and garlic to Dutch Oven and toss over medium heat until onions are separated. Add Marsala and mushrooms, mix gently. Add cream of mushroom soup, salt & pepper along with parsley and stir occasionally until all ingredients are mixed and lukewarm. Use care to not break mushrooms.
Layer
carrots over pork and cover with mushroom mix. Cook for 6-7 hours on low.
Start the pearled barley using beef stock 45 minutes before
you intend to serve dinner. Add a green vegetable or a salad to round out this
great dish.
Blessed be… and happy cooking!