1. Scatter the mushrooms in a large slow cooker. 2. In a large skillet, melt the butter with the oil over med-high heat. 3. Pat the pork dry with paper towels and brown it in batches on all sides, about 20 minutes total. 4. Transfer the pork to the slow cooker. 5. Add the shallot to the skillet and cook for 2 minutes, or until softened. 6. Add the broth, herbes de Provence, and salt and pepper to taste. 7. Bring the liquid to a simmer, scraping the bottom of thepan. 8. Cook for 1 minute. 9. Pour the liquid over the pork and mushrooms. 10. Cover and cook on low for 6 hours, or until the pork is tender. 11. With a slotted spoon, remove the meat and mushrooms from the slow cooker to a large bowl and cover to keep warm. 12. Pour the liquid into a saucepan and skim off the fat. 13. Bring the liquid to a boil and add the cream. 14. Cook until the sauce is slightly thickened, about 2 minutes. 15. Taste for seasoning. 16. Pour the sauce over the pork and mushrooms. 17. Sprinkle with the parsley and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
