- 1
- 270 mins
Ingredients
- 2 tablespoons vegetable oil
- 1 boneless pork shoulder (2 to 2 1/2 lb), trimmed of fat
- 2 cups chopped yellow onions
- 3 cloves garlic, finely chopped
- 1/2 cup chopped celery
- 1/2 teaspoon Italian seasoning
- 1 pouch (9 oz) Progresso™ Recipe Starters™ fire-roasted tomato cooking sauce
Preparation
Step 1
Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook 7 to 8 minutes or until browned on all sides. Place pork in slow cooker.
Add onions, garlic and celery to skillet; cook over medium heat 3 to 4 minutes, stirring occasionally, until onions are soft. Stir in Italian seasoning and cooking sauce; cook 2 minutes. Pour mixture into slow cooker, covering pork.
Cover; cook on High heat setting 4 to 5 hours or until pork is tender.
Remove pork from slow cooker to plate or cutting board. Shred pork, using 2 forks; discard any fat. Return pork to slow cooker; stir to coat with sauce. If desired, season to taste with salt and pepper.
Use a slotted spoon to drain some of the extra liquid when serving shredded pork.
You can buy precooked prepared polenta, usually in a tube. Check the Italian section of the grocery store or near the rice mixes. Prepare creamy polenta as directed on the package and top with shredded or grated Parmesan cheese for even more flavor.
Other serving suggestions include: Serve in baked tortilla shell and top with sour cream, shredded lettuce, cheese, tomato, black olives and jalapenos. Or, top toasted hoagie buns with shredded pork for a nice sandwich.