Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.

Recipe Summary

prep:
15 mins
cook:
8 hrs
total:
8 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.

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  • 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.

Nutrition Facts

431 calories; protein 26.7g 54% DV; carbohydrates 34.3g 11% DV; fat 19.1g 29% DV; cholesterol 84.3mg 28% DV; sodium 630.2mg 25% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2006
I gave this recipe 4 stars - not because we didn't like the taste - it was very good; but because of the amount of liquid. I used the advice of previous reviewers and cut back, but there was still too much watery liquid. I dissolved one vegetable bouillion cube in about a half can of chicken broth. To this I added about 3/4 cup of sherry. I used a bag of frozen pearl onions along with fresh mushrooms, fresh rosemary, black pepper and salt. I parboiled some red potatoes and added them to the crockpot about an hour before serving (I didn't want them to be mushy). We really liked the way this tasted and I will cook this again. Like so many crockpot recipes, its presentation was lacking - not the flavor. Read More
(128)

Most helpful critical review

Rating: 3 stars
06/21/2007
This was very good. I didn't have a problem with too much liquid. I used one can of chicken broth and 1 cup of sherry. After the dish was done I poured the cooking liquid into a sauce pan and thickened it with cornstarch mixed with sherry. I added carrots and garlic. I really dislike the flavor and aroma of rosemary and one whole tablespoon of dried rosemary seemed like an awful lot. I picked up a package of fresh "pasta" herbs which included fresh sprigs of rosemary thyme and oregano. I used several springs of thyme and oregano and only one of rosemary. That was plenty to flavor the pork with just the slighest hint of rosemary without overpowering the dish. I would have rated this higher if it weren't for the overuse of dried rosemary. Otherwise this was quite good and my husband and I enjoyed it. Read More
(44)
133 Ratings
  • 5 star values: 63
  • 4 star values: 44
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 6
Rating: 4 stars
04/26/2006
I gave this recipe 4 stars - not because we didn't like the taste - it was very good; but because of the amount of liquid. I used the advice of previous reviewers and cut back, but there was still too much watery liquid. I dissolved one vegetable bouillion cube in about a half can of chicken broth. To this I added about 3/4 cup of sherry. I used a bag of frozen pearl onions along with fresh mushrooms, fresh rosemary, black pepper and salt. I parboiled some red potatoes and added them to the crockpot about an hour before serving (I didn't want them to be mushy). We really liked the way this tasted and I will cook this again. Like so many crockpot recipes, its presentation was lacking - not the flavor. Read More
(128)
Rating: 5 stars
08/05/2004
This was awesome! I used Pork loin instead and replaced the pearl onions with a sliced yellow onion. Potatoes wouldn't even come close to fitting in my smaller sized crock pot so I served the pork and very tasty gravey over mashed potatoes. This is the best pork slow cooker recipe I have ever tried - will serve again and again. Read More
(91)
Rating: 5 stars
05/07/2006
Crock Pot isn't Necessary This was a good recipe. It was easy to prepare: chop and wash vegetables add liquid ingredients (I used a can of vegetable broth and a can of chicken broth and the cup of sherry) I added the seasonings and mix everything together in a roaster. I then put my pork shoulder roast on top of everything. Good for letting kids help i.e. adding the vegetables liquid and seasonings. Because my roaster was fairly large I added carrots and more mushrooms and potatoes. I adjusted the seasoning (to my taste) to compensate for the extra veggies. I braised this at 275 degrees for over 6 hours and it was excellent -- hearty tasty and beautifully tender. Vegetables were tasty. Read More
(89)
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Rating: 4 stars
12/01/2005
This was the most tender pork I have ever had in a crockpot - very good. I didn't use sherry used 1 can (2 cups)fat free chicken broth instead of the quart of veg broth added 2 cloves garlic chopped and sprinkled 1/2 package of dry onion soup mix on it. Next time I'll add a thickener to make a real gravy and cut back the liquid to 1 cup total. Read More
(54)
Rating: 5 stars
01/03/2006
This recipe was great (after a few changes)! I followed previous suggestions and cut down the liquid significantly. I used c vegetable broth and c sherry and had TONS of liquid. Threw in a few carrots and served over mashed potatoes. My husband called this melt-in-your-mouth-pork. Delicious! Read More
(52)
Rating: 3 stars
06/21/2007
This was very good. I didn't have a problem with too much liquid. I used one can of chicken broth and 1 cup of sherry. After the dish was done I poured the cooking liquid into a sauce pan and thickened it with cornstarch mixed with sherry. I added carrots and garlic. I really dislike the flavor and aroma of rosemary and one whole tablespoon of dried rosemary seemed like an awful lot. I picked up a package of fresh "pasta" herbs which included fresh sprigs of rosemary thyme and oregano. I used several springs of thyme and oregano and only one of rosemary. That was plenty to flavor the pork with just the slighest hint of rosemary without overpowering the dish. I would have rated this higher if it weren't for the overuse of dried rosemary. Otherwise this was quite good and my husband and I enjoyed it. Read More
(44)
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Rating: 5 stars
05/15/2008
Wanted to add that I've made this with pork shoulder ribs as well - but both those and the roast should be boneless (at least that's what I prefer). Whatever cut of pork you chose make sure they aren't TOO lean (very lean meats will come out tough when slow-cooked). We often add a lot more mushrooms just because we like them so much. If I don't have pearl onions I use frozen chopped white onions it's all good. My husband is always requesting this. As a previous poster mentioned there is a good amount of extra liquid/gravy (we like it that way). But keep that in mind - if you don't want much drop the amount of broth and sherry by half. Or you can thicken it to make more of a stew. Whatever you feel like ya know?:) Read More
(39)
Rating: 4 stars
01/23/2007
can i use this with a bone in shoulder roast thanks jack Read More
(32)
Rating: 5 stars
03/31/2006
My boyfriend still talks about this meal two months after I made it last. He actually brags about it to his friends...lol. I followed the recipe almost exactly however I did add some carrots because I had them on hand. It was very tastey and so tender that when we went to remove it from the slow cooker we cut it in half with a nylon serving spoon (likely because it had been slow-cooking for the whole day). Thanks so much it was a definite hit! Read More
(28)