Ingredients
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3/4 lb boneless pork shoulder
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1 large onion, cut into wedges
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2 garlic cloves, minced
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2 teaspoons cooking oil
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2 1/2 cups water
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1 (14 1/2 ounce) can tomatoes, cut up
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4 medium carrots, and sliced 1/2 inch thick (2 cups) or 4 medium parsnips, sliced 1/2 inch thick (2 cups)
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2 stalks celery, thinly sliced
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3/4 cup lentils
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1 1/2 teaspoons dried rosemary, crushed
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1 teaspoon beef bouillon granules
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1/4 teaspoon salt
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1/4 teaspoon pepper
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fresh rosemary sprig
Instructions
- Trim fat from pork and cut meat into 3/4-inch cubes.
- In a large nonstick skillet brown pork, onion, and garlic in hot oil.
- Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
- Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
- Garnish with a fresh rosemary sprig, if desired.
- Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.