CROCK-POT PULLED PORK IN MUSHROOM GRAVY
Delicious mushroom gravy with this pulled pork. The pork is very tender and pulls apart easily. You can use the pulled pork in several
different recipes. How much easier does
it get than making it in the crockpot overnight? I didn't have much gravy for the photo, because at the time of photographing I had already used much of the gravy for the Pulled Pork White Pizza which I'll share after this post.
4 tbsp bacon fat (60 mL)
Montreal Chicken seasoning, to taste
1 lb fresh mushrooms, sliced (0.45 kg)
Montreal Chicken seasoning, to taste
1 medium onion, chopped
1/2 green
pepper, chopped
8 oz regular cream cheese,
softened (250 g)
1/2 cup
water, OR chicken broth (125 mL)
1/3 cup
whipping cream (75 mL)
1 tsp crushed garlic (5 mL)
1 tsp salt (5 mL)
1 tsp Montreal Chicken
seasoning (5 mL)
3/4 tsp
black pepper (3 mL)
1/2 tsp
onion salt (2 mL)
1/4 tsp
paprika (1 mL)
1 tsp cornstarch, OR arrowroot
powder (5 mL)
In
nonstick frying pan, in 1 tbsp (15 mL) bacon fat, brown half of the pork
tenderloin pieces (cut in half to make them fit in the pan) on both sides and
sprinkle both sides with Montreal Chicken seasoning. Repeat with the remaining
tenderloin. Set aside.
In
nonstick frying pan, cook mushrooms in bacon fat over medium high heat. Place lid on pan slightly ajar. As water releases, sprinkle mushrooms with
Montreal Chicken Seasoning.
In
crock-pot, place mushrooms, chopped onions and green pepper. Place pork on top of
vegetables. In food processor, process
cream cheese, water, OR chicken broth, whipping cream, garlic, salt, Montreal
Chicken seasoning, black pepper, onion salt, paprika and cornstarch, OR arrowroot
powder. Pour over meat and stir a bit to move the sauce down to the vegetables
as well. Cook on low overnight 7 to 8
hours. If necessary, add a little more
water to thin the gravy. The pork should
shred easily and be very tender when done.
Yield: 8 servings
1 serving
364.3
calories
46.2
g protein
16.7
g fat
0.9 g fiber
4.8
g net carbs
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