Post by wilderness on Jan 27, 2020 8:15:54 GMT -5
Slow Cooker Country Pork-Birdy
mrfood.com/Pork/Slow-Cooker-Country-Pork
Serves 6
What makes this delicious slow cooker recipe so good is that it tastes like a million bucks but is really economical! We take boneless pork butt and cook it in a flavorful creamy Dijon mushroom sauce. What a low-labor easy weeknight meal.
3 to 4 pounds boneless pork butt
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1/4 cup white wine
1 (8-ounce) package sliced fresh mushrooms
1 onion, chopped
1 (10.75-ounce) can condensed cream of mushroom soup
1/4 cup sour cream
2 tablespoons Dijon mustard
Season pork with salt, pepper, and garlic powder. In a large skillet, heat oil over medium-high heat; brown pork on all sides, about 5 to 6 minutes.
In a 5-quart slow cooker, combine wine, mushrooms, and onion; mix well. Place browned pork over vegetables. In a medium bowl, combine soup, sour cream, and mustard; mix well then pour over pork.
Cover and cook on low setting 6 to 8 hours, or until pork is tender.
Cut pork into large chunks. Serve with sauce from slow cooker.
For a delicious down-home meal, serve this tender, tasty pork over cooked egg noodles.
NOTES: HERE ARE MY CHANGES: I cut it in half. Instead of pork butt, I used pork steak since it was on sale (it’s cut from the butt.) I trimmed fat from the edges and cut slits along the edges to keep it from curling when browning it. There’s no need to cut the steak into chunks at the end—it fell apart naturally into small pieces when it was done. You could use country-style boneless ribs for this, too, since many are cut from the butt. No need to cut those up, either.
TWO OTHER CHANGES I made: I briefly stirred the mushrooms and onions in the skillet after the pork was removed to loosen the brown bits for flavor. I used low-sodium mushroom soup. Also, 8 oz. of mushrooms instead of 4 oz. The juices from the mushrooms made the gravy thinner, so I added a little slurry of flour and water in a pan on the stove and thickened it. I will add about 1/4 tsp. more mustard, too, if I do it that way again. Excellent served over egg noodles. I have since used this recipe with skinless, bone-in turkey thighs. Yum!
If you use your Instant Pot as a slow cooker, everything can be browned right in the pot before cooking. The slurry thickening the sauce can be simmered right in the pot when done using the saute setting. Birdy
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TWO OTHER CHANGES I made: I briefly stirred the mushrooms and onions in the skillet after the pork was removed to loosen the brown bits for flavor. I used low-sodium mushroom soup. Also, 8 oz. of mushrooms instead of 4 oz. The juices from the mushrooms made the gravy thinner, so I added a little slurry of flour and water in a pan on the stove and thickened it. I will add about 1/4 tsp. more mustard, too, if I do it that way again. Excellent served over egg noodles. I have since used this recipe with skinless, bone-in turkey thighs. Yum!
If you use your Instant Pot as a slow cooker, everything can be browned right in the pot before cooking. The slurry thickening the sauce can be simmered right in the pot when done using the saute setting. Birdy
For more Comments click below
