This recipe is very delicious and the meat is very tender. It is also a husband approved recipe. :) I believe I got this from a Crock-pot recipe book, but I can't find the name and issue number.
1 Tablespoon Vegetable oil
1 (4 pound) pork shoulder roast
6 ounces sliced mushrooms
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 can (10 3/4 ounces) Mushroom Soup
1/2 cup chopped green onions (white & green parts)
2 teaspoons Worcestershire sauce
1 packet (1 ounce) dry onion soup mix
2-3 tablespoons dry sherry
1 teaspoon sugar
1/2 cup whipping cream
2 tablespoons chopped parsley (optional)
1. In a large skillet over medium-high heat, heat oil until hot. Add pork roast and brown on all sides.
2. Coat a 6-quart slow cooker with nonstick cooking spray. Place roast in slow cooker. Add mushrooms, salt, and black pepper to skillet; cook 2 minutes, stirring constantly. Add remaining ingredients except whipping cream and parsley to skillet; mix thoroughly. Pour mushroom mixture over pork in slow cooker. Cover. Cook on HIGH 5 hours or until pork is falling off the bone.
3. Place pork on a cutting board; let stand 10 minutes before pulling meat off the bone. Cut into 2-3 inch pieces. (This may not be necessary if meat is already falling apart.) Place in a shallow serving bowl. Add whipping cream to remaining ingredients in slow cooker; stir until well blended. Pour over pork. Sprinkle with parsley.
Makes 8-10 servings.