Crock Pot Rosemary Pork and Mushrooms with Shallots
Infuse your kitchen with the comforting aroma of this Crock Pot Rosemary Pork and Mushrooms with Shallots—a savory, slow-cooked masterpiece perfect for dinner. Featuring tender, melt-in-your-mouth pork shoulder, earthy Baby Bella mushrooms, and sweet, caramelized shallots, this dish is elevated with the fragrant notes of fresh rosemary and a rich, flavorful broth made with chicken stock, dry white wine, and a touch of balsamic vinegar. Simple to prepare, this one-pot recipe requires just 15 minutes of prep before the crock pot works its magic over 8 hours, delivering a meal that feels both rustic and refined. Serve this hearty dish over a bed of creamy mashed potatoes, rice, or alongside crusty bread to soak up the deeply satisfying juices. Perfect for cozy family dinners or effortless entertaining, this slow-cooker recipe will quickly become a staple in your weekly rotation!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 3 sprigs Fresh rosemary
- 16 ounces Baby Bella mushrooms
- 6 whole Shallots
- 4 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 2 tablespoons Balsamic vinegar
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Pat the pork shoulder dry with paper towels and season all over with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, sear the pork for 2-3 minutes on each side until golden brown. Transfer the pork to the crock pot.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the mushrooms, whole shallots, and whole garlic cloves. Sauté for 5-7 minutes until they begin to soften and brown slightly.
Transfer the vegetables to the crock pot, arranging them around and on top of the pork.
Add the rosemary sprigs to the crock pot, tucking them around the pork and vegetables.
In a medium bowl, whisk together the chicken broth, white wine, balsamic vinegar, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
Pour the liquid mixture over the pork and vegetables in the crock pot.
Cover the crock pot and cook on LOW for 8 hours or until the pork is fork-tender.
Once cooked, carefully remove the pork and shred it into large chunks using two forks.
Serve the pork and vegetables with the juices from the crock pot on the side or drizzled over the top. The dish pairs well with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.9 g | 387% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 28.6 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 283 mg | 22% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6670 mg | 142% | |
*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.
