Wow. This recipe reminds me of my Mothers Goulash, slightly sweet and with great depth of flavor. Baby Cakes and I both ate two servings and then lounged on the couch babying our bellies out of over eating. It was great, is great, I am going to eat it again tomorrow. Not to mention how easy it was to make. I love easy. I love delicious. I love my crockpot.
Shredded Pork with Mushrooms
recipe from readyseteat.com
3 pounds boneless pork shoulder, cut into large pieces
2 (14.5 ounces each) cans stewed tomatoes, with juice
1 (6 ounce) can tomato paste
1 package pork gravy mix
¼ cup packed brown sugar
1 package or 6 ounces sliced fresh mushrooms
Combine all ingredients in a slow cooker. Cover; cook on low for 8 to 10 hours, high for 4 to 6 hours or until meat is tender.
I served ours over mashed potatoes with some green beans, one of the only green vegetables Baby Cakes will eat. I should be off work more often, I was rather productive today. Wink.
Nom, nom, nom,