Home
- Preparing Time: 8 hours and 15 minutes
- Total Time: -
- Served Person: 6
- salt to taste
- 1 teaspoon ground black pepper
- 2 cups sliced fresh mushrooms
- 1 cup sherry
- 1 tablespoon dried rosemary
- 1 quart vegetable broth
- 2 cups pearl onions
- 1 (3 pound) pork shoulder roast
- 3 cups peeled, chopped potatoes
- Carbohydrate 34.3
- Cholesterol 84
- Fat 19.1
- Protein 26.7
- Sodium 630
- Calories 431 calories;
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.
