Ingredients
1/4 cup(s)
Dry white wine
1/4 cup(s)
2 pkg(s) 87oz.
Pork gravy mix
2 pkg(s) 87oz.
1/2 Tsp.
Dried rubbed sage
1/2 Tsp.
1/2 Tsp.
Ground thyme
1/2 Tsp.
1/4 Tsp.
Pepper
1/4 Tsp.
3 lb.
Smithfield Prime Pork Shoulder Roast
3 lb.
8 oz.
Pkg. sliced cremini mushrooms
8 oz.
Directions
Combine 1 package gravy mix with sage, thyme and pepper; rub onto all sides of pork roast. Place roast into 3.5- to 4-quart slow cooker.
Top roast with mushrooms; pour wine over top. Cover and cook on Low for 8 to 10 hours (High: 4 to 5 hours).
Remove roast from cooker; let stand on cutting board. Turn slow cooker to High.
Stir remaining package of gravy mix into mushrooms and broth in cooker; mix well. Cover and heat 20 to 30 minutes until thickened.
For the Love of Meat
