Crock Pot Pork Marengo

"Serve this tasty pork dish over rice, pasta or mashed potatoes."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Boomette photo by Boomette
photo by Outta Here photo by Outta Here
Ready In:
8hrs 30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
  • Transfer meat and onion to crock pot. Add carrots.
  • In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme and pepper and mushrooms.
  • Stir together, scraping browned bits from bottom of skillet.
  • Pour over pork.
  • Cover; cook on LOW for 8 hours. Turn to HIGH.
  • Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste.
  • Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally.
  • Serve over cooked rice or pasta.

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Reviews

  1. Don't know what made this dish the best MIkey, ease of prep, wonderful taste and blend of flavors or the presentation. It all went together to make for a wonderful dinner. The pork was fall apart tender but nice and moist - not dry at all. Followed the directions exactly and served over steamed jasmine rice. Didn't change a thing.
     
  2. I decided to stop the cooking after 7 hours. I tasted the pork and it was tender. Perfect. To brown the pork, I used extra virgin olive oil. I used a 28 ounces can of diced tomatoes, didn't want to waste. And I didn't do the sauce at the end. Thanks Mikekey for posting this recipe. The taste was grea, seasoning also. Didn't have to add something. Made for Please Review my recipe.
     
  3. I didn't bother with sauting the onions or browning the meat. I just threw everything in my crock pot. I didn't use the bouillon granules. Instead I used about a cup of chicken broth. This was really good! I had it with mashed potatoes.
     
  4. What an incredible dish Mike. We loved it. Rich, thick, hearty and the flavor....ohhh so good. It smelled wonderful while cooking, but tasted even better. I let it cook for the full 8 hours and followed the recipe exactly. You don't want or need to mess with perfection. Served it on a bed of jasmin rice...it couldn't have been any better. Kudos....bk
     
  5. Excellent! There's not much I can add that has not already been said - this makes for a great meal. The aroma alone making for a five! Made as posted resulting in a meal that looked as good as it tasted. Wouldn't change a thing. Thank you for sharing.
     
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RECIPE SUBMITTED BY

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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