Slow Cooker Braised Pork and King Oyster Mushrooms
Why not use fondue broth to easily create a flavourful recipe? This recipe is cooked in the slow cooker, adding a pork shoulder, mushrooms and the broth. After eight hours of cooking, you’ll have an ultra-comforting winter dish on your hands.
Ingredients
- 2 cups (500 ml) beef and onion fondue less salt broth (see note)
- 2 tbsp (30 ml) maple syrup
- 1 tbsp fresh ginger, chopped
- 1 tsp (5 ml) sambal oelek
- 2.2 lb (1 kg) boneless pork shoulder roast, rind removed
- 6 oz (170 g) king oyster mushrooms, halved lengthwise (see note)
- 2 green onions, thinly sliced
Instructions
- In a slow cooker, combine the broth, maple syrup, ginger and sambal oelek. Season lightly with salt and pepper. Place the pork roast at the centre. Place the mushrooms around the meat.
- Cover and cook on Low for 8 hours, turning the meat over a few times, if possible. The roast can be maintained on Warm for up to 6 hours.
- Transfer the roast and mushrooms to a shallow serving dish. Remove any excess fat from the sauce with a ladle. Adjust the seasoning. Pour the sauce over the roast. Garnish with the green onions. Serve with white rice, if desired.
Why not use fondue broth to easily create a flavourful recipe? This recipe is cooked in the slow cooker, adding a pork shoulder, mushrooms and the broth. After eight hours of cooking, you’ll have an ultra-comforting winter dish on your hands.