Slow Cooker Pork Marengo
Created by Mikekey on November 6, 2011
- Servings: 4
- Prep Time: 30m
- Cook Time: 8h
- Recipe #2118
Ingredients
- 2 pounds boneless pork shoulder (cut into 1-inch cubes)
- 1 medium yellow onion (peeled and chopped)
- 2 tablespoons oil (canola oil)
- 2 medium carrots (peeled and cut into 1-inch pieces)
- 1 can (15 ounce) diced tomatoes
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- Dash black pepper
- 1 cup sliced mushrooms
- 1/3 cup water
- 3 tablespoons all-purpose flour
How to Make
-
Step 1: Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
-
Step 2: Transfer meat and onion to Slow Cooker . Add carrots
-
Step 3: In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme, pepper and mushrooms. Stir together, scraping browned bits from bottom of skillet. Pour over pork.
-
Step 4: Cover; cook on LOW for 8 hours.
-
Step 5: Turn to HIGH. Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste. Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally
-
Step 6: Serve over cooked rice or pasta.
Nutritional Facts
- Serving Size: 1 (456.5 g)
- Calories 492.1
- Total Fat - 24.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 132.9 mg
- Sodium - 1193.7 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 2.9 g
- Sugars - 5.6 g
- Protein - 51.5 g
- Calcium - 44.8 mg
- Iron - 2.6 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.1 mg