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Pork Shoulder

Slow Cooker Pork Butt with Mushroom Gravy

Course Entree, Main Course
Cuisine Comfort Food, gluten free, Hearty
Keyword 30 Minute Meal, 5 Ingredients, Adobo, broccoli, Comfort Food, Crock Pot, Cruciferous, Entree, Pork, Slow Cooker
Prep Time 10 minutes
Cook Time 8 hours
Servings 4

Ingredients

  • 4 pound pork butt
  • 2 tbsp salt free adobo seasoning
  • 1 tsp dried thyme
  • 2 tsp fine sea salt
  • 1 large Vidalia onion sliced
  • 2 bay leaves
  • 1 ½ pounds mushrooms any variety, sliced
  • 2 c dry white wine
  • 2 tbsp sweet rice flour

Instructions

  1. Set crock pot to high
  2. Rub adobo, thyme, and sea salt into pork butt, and place in center of crock pot
    slow cooker pork
  3. Arrange sliced Vidalia onion, bay leaves and sliced mushrooms around pork butt
  4. Pour white wine into bottom of crock pot
  5. Cover and cook on high for 2 hours, then low for 4 hours, or until pork is soft
    Slow Cooker Pork
  6. Carefully transfer the pork to a platter
  7. Remove bay leaves, and whisk sweet rice flour into crockpot until the gravy thickens
    Mushroom Gravy
  8. Serve sliced pork with mushroom gravy and a starch, like potatoes or polenta
    Pork Shoulder

Recipe Notes

Polenta

Polenta

 

 

3 Minute Polenta
Serves 4

¾ c polenta
2 cups water
¼ tsp fine sea salt
½ cup good grated parmesan cheese

Heat water to a simmer in a medium sauté pan
Whisk in polenta and sea salt
Continue to whisk until water is absorbed, and polenta is creamy, about 3 minutes
Whisk in parmesan and serve

 

 

 

Salt Free Adobo Seasoning:
1 ½ teaspoons ground Black pepper
1 tablespoon Garlic powder
1 tablespoon dried Oregano
1 tablespoon ground Cumin
1 tablespoon Onion powder
1/8 tsp Cayenne