Tuesday, May 17, 2011

Shredded Pork with Mushrooms and Peas

Things are getting a little hectic around here. we're hitting the final days of thesis writing until August, I'm moving in less than three weeks, and I'm getting ready for camp. So, I'm all about fast, comforting food to fill my tummy and keep me on budget. Cue: bowls of cereal, frozen muffins, and my slow-cooker {(have I mentioned that I also am packing up most of my kitchen?)}

I found this recipe last summer at camp. We were going through our craft supplies and in one of our crock-pot boxes {(crock-pots are great for melting candle wax, btw)} I found a recipe book. You know, those recipe books that come with every appliance that you look at and wonder, "um, are these recipes really any good?" Well, this one was. Easy, comforting, affordable. It freezes well, and for those of you who don't do pork, I think beef would work VERY well in this recipe. In fact, I plan to try it with beef when I start cooking again after camp.

2.5 lbs pork shoulder, cubed
2 cans stewed tomatoes
1 small can tomato paste
1 packet pork gravy mix
1/4 brown sugar
5-6 white mushrooms, sliced {(one of those packages of pre-sliced ones would work fine)}
1 cup frozen peas
1 can white beans, drained {(I used some leftovers from when I made a big batch in my slow-cooker earlier this month; this is optional, I just like the way they disintegrate and thicken the sauce)}

Place pork, beans and mushrooms in the slow cooker
Combine tomatoes, paste, sugar, and gravy mix
Pour over contents of slow-cooker
Cook on low 8-10 hours or high 4-6 hours
About 15 minutes before serving, at frozen peas.
Serve over egg noodles or baked potatoes.


1 comment:

  1. Sounds like things are crazy busy! Where are you moving?