Crock Pot Pork Marengo
Immerse yourself in the rich, comforting flavors of Crock Pot Pork Marengo, a slow-cooked delight inspired by classic French cuisine. Featuring tender cubes of seared pork shoulder simmered to perfection in a robust tomato and white wine sauce, this dish is layered with earthy mushrooms, garlic, and aromatic herbs like thyme and bay leaf. The magic of the slow cooker ensures each bite is infused with savory depth, while hands-on prep time is minimal. Serve this hearty masterpiece over fluffy rice, velvety mashed potatoes, or egg noodles, and don’t forget a sprinkle of fresh parsley for an elegant finish. Perfect for busy weeknights or cozy gatherings, this one-pot recipe delivers gourmet flavor with effortless ease.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 14 ounces crushed tomatoes
- 0.5 cups dry white wine
- 1 cups chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Trim any excess fat from the pork shoulder and cut it into 2-inch cubes.
Place the flour in a shallow dish and dredge the pork cubes in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork cubes on all sides until browned, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer the browned pork to the crock pot.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds. Transfer the onion and garlic mixture to the crock pot.
Add the sliced mushrooms to the same skillet and cook for 3-4 minutes until they release their moisture and begin to brown. Transfer the mushrooms to the crock pot.
Add the crushed tomatoes, dry white wine, chicken broth, dried thyme, bay leaf, salt, and black pepper to the crock pot. Stir well to combine all the ingredients.
Cover the crock pot with a lid and cook on low heat for 6-7 hours, or until the pork is tender and the flavors have melded together.
Once cooked, discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the Pork Marengo hot over rice, noodles, or mashed potatoes. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
