Rosemary Pork and Mushrooms with Shallots
Ingredients
1 tbs oil
2 lbs boneless pork shoulder, sliced into 1/2 inch slices
1 cup shallots, coarsely chopped
2 cups mushrooms, sliced
1 tbs fresh rosemary
1 tsp salt
1 tsp black pepper
1 14-oz can diced tomatoes
Directions
Heat the oil in a skillet and cook the pork until browned. Remove and drain excess oil and place the pork in the slow cooker. Add the remaining ingedients and stir. Cover and cook on Low for 8 hours or on High for 4 hours.
