Slow Cooker Country Pork
- SERVES
- 6
- COOK TIME
- 6 Hr
What makes this delicious slow cooker recipe so good is that it tastes like a million bucks but is really economical! We take boneless pork butt and cook it in a flavorful creamy Dijon mushroom sauce. What a low-labor easy weeknight meal.
What You'll Need
- 3 to 4 pounds boneless pork butt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1/4 cup white wine
- 1 (8-ounce) package sliced fresh mushrooms
- 1 onion, chopped
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
What to Do
- Season pork with salt, pepper, and garlic powder. In a large skillet, heat oil over medium-high heat; brown pork on all sides, about 5 to 6 minutes.
- In a 5-quart slow cooker, combine wine, mushrooms, and onion; mix well. Place browned pork over vegetables. In a medium bowl, combine soup, sour cream, and mustard; mix well then pour over pork.
- Cover and cook on low setting 6 to 8 hours, or until pork is tender.
- Cut pork into large chunks. Serve with sauce from slow cooker.
Notes
-
For a delicious down-home meal, serve this tender, tasty pork over cooked egg noodles.
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Want even more tasty pork recipes? Then check out our free eCookbook, Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More.
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Cowboy Chef Jeff
Oct 27, 2020
I made this for dinner tonight and it was really delicious. I made several changes to the recipe however. First I have converted most of the slow cooker recipes on the site to either Dutch oven or oven bake recipes. We had a boneless pork roast this past Sunday and had a considerable amount left over. I chunked that up and used that instead of the raw pork butt. I made the sauce just as the recipe called for except doubled all the sauce ingredients and double wine. We don't like dry noodles so I wanted to make sure there was plenty of sauce available. I cooked it in my enamel coated Dutch oven on med-low heat for 40 minutes and it came out amazing. I liked the sour cream and could really taste the wine. Spooned over buttered noodles and gobbled it up. I was saying Ooh it's So Good.
douglasdherbert
Oct 13, 2015
The first time I made this, I did so exactly as recipe directly as I always try to do to get an idea on the taste. Have to agree with most that it is terribly bland. After making it a few more times, I found the best flavor by adding 2 chopped garlic cloves, a few sprigs of chopped up thyme, 4-5 chopped up basil leaves, and a tsp of any hot sauce.(my favorite is Delidas from Panama). I still used the pork butt though, as I found the fat actually added a ton more flavor than a tenderloin. A sprinkling of almost any type of shredded cheese finishes the dish perfectly.
BeckySue
Apr 30, 2016
Those are good additions. I always put garlic in everything savory, whether it's in the recipe or not! lol I made this with the caraway noodles, http//www.mrfood.com/Pastas/Dutch-Noodles/ct/1 and that added some more flavor.
MrSoul
Feb 16, 2015
Used a pork tenderloin. Very tender and good served over noodles. A little bland but you can punch it up a notch with a bit more seasoning--perhaps add a favorite herb blend, seasoned salt, or red pepper.
sccatluvr
Oct 13, 2012
Very bland! Not a do-again at our house.
Chef donn
Sep 03, 2012
Great resipe. Can I freeze this for a later time use?
dmf01dmf 6314339
Sep 22, 2012
sour cream in a cooked recipe doesn't freeze/reheat well. so i suppose that you could cook it with everything BUT the sour cream, freeze it, and when ready to actually eat it, reheat and add the sour cream then, just not boiling the sauce so the sour cream does not curdle.
Phantom61
May 10, 2012
Re: Comments by Lesa Ishee. Cooking wine labeled as such is: - 'Processed' left over or 'un-sell-able' wine - processed with chemicals including sulpher (read the label !) If it isn't good enough for my table it's not good enough for my pot ! Cooking with Wine as with any alcoholic beverage - only the flavor remains, all of the alcohol evaporates within seconds of it - hitting the pot ! ! Cooking with it is not the same as drinking it !
Crafter 16200
Apr 28, 2012
I don't buy wine, what can I substitute for the white wine?
grannyblu
May 01, 2012
You can use chicken broth or chicken bouillion cubes and a cup of water they also have chicken soup base in stores near the canned soups my hubby does not like the taste of white wine even in cooking and it tastes much better with the chicken flavoring
theirmom3
Sep 02, 2013
You could buy one of the little bottles at Wal-mart for $1,25. I think they're the sutter home brand. Thy go good in recipes and you don't have to worry about having too much left over, :P)
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