Ingredients:
1 tablespoon olive oil
2 pounds boneless pork shoulder, trimmed of fat and sliced into strips
1 cup shallots, coarsely chopped
2 cups mushrooms, sliced
1 tablespoon fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
14 1/2 ounces diced tomatoes, canned
Directions:
Heat the oil in a skillet.
Add the pork and cook until browned. Remove and drain excess oil.
Place the pork in the stoneware. Add the remaining ingredients and stir slightly to combine.
Cover; cook on Low 7 to 9 hours or on High 4 to 5 hours. Serve over rice.
1 tablespoon olive oil
2 pounds boneless pork shoulder, trimmed of fat and sliced into strips
1 cup shallots, coarsely chopped
2 cups mushrooms, sliced
1 tablespoon fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
14 1/2 ounces diced tomatoes, canned
Directions:
Heat the oil in a skillet.
Add the pork and cook until browned. Remove and drain excess oil.
Place the pork in the stoneware. Add the remaining ingredients and stir slightly to combine.
Cover; cook on Low 7 to 9 hours or on High 4 to 5 hours. Serve over rice.