1 Tbs oil
2 lbs. boneless pork shoulder
1 cup shallots, chopped
2 cups mushrooms, sliced
1 Tbs fresh rosemary
1 tsp salt
1 tsp black pepper
1 14oz can diced tomatoes
Heat the oil in a large skillet and cook the pork until browned on all sides. Remove and drain excess oil and place the pork in the Crock-Pot. Add the remaining ingredients and stir. Cover and cook on high about 6 hours, or until pork is done.
