Slow Cooker Pork Roast with Mushrooms, Wine & Garlic

Ingredients

• 4.8 lb pork shoulder butt (perfect size)
• 8–12 oz white mushrooms (sliced)
• 1 whole white onion (sliced)
• 4–6 cloves garlic (minced)
• ½–1 cup white wine
• 1 cup beef broth
• 1–2 tsp salt
• 1 tsp pepper
• thyme (optional)
• rosemary (optional)
• Italian seasoning (optional)

Instructions

1. 1

   Optional but HIGHLY recommended sear (adds huge flavor). Heat a pan with a little oil on high. Sear pork 2–3 min per side until browned. Transfer to slow cooker.

2. 2

   Load the slow cooker in this order: Onion (bottom layer), Mushrooms, Garlic, Pork roast on top. Sprinkle salt & pepper. Pour in white wine and beef broth.

3. 3

   Cook LOW: 8–10 hours (best option) or HIGH: 5–6 hours. It’s done when it falls apart easily with a fork.

4. 4

   Remove pork and shred it. You can stir shredded pork back into the mushroom sauce, OR reduce the liquid on the stove 5–10 min to thicken it.