I remember loving my mother’s Pork Marengo as a child, so when she passed down some of her recipes to me this was one of the first I tried my hand at.
I’ve modified the recipe slightly over the years and sometimes add more mushrooms and tomatoes than listed here when I have extras that need to be used. It’s even better with fresh tomatoes.
You can substitute canned mushrooms for the fresh ones, but it’s quite a taste difference. I try to avoid canned mushrooms because they have that “canned” taste, but sometimes it’s just more convenient.
- 2 pounds boneless pork shoulder, cut in 1 inch cubes
- 2/3 cup chopped onion
- 8 ounces sliced fresh mushrooms
- 2 Tablespoons vegetable oil
- 1 16 ounce can diced tomatoes
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon dried marjoram, crushed
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- Pepper to taste
- 1/3 cup cold water
- 3 Tablespoons flour
- cooked rice
- Add undrained tomatoes, chicken bouillon, marjoram, salt, thyme and pepper to slow cooker. Stir well.
- Brown half of pork cubes, onion and mushrooms at a time in hot oil. Drain. Transfer meat mixture to slow cooker. Stir.
- Cover and cook on low for 8 to 10 hours.
- Turn to slow cooker to high. Blend cold water slowly into flour and stir into pork mixture. Cook uncovered on high 15-20 minutes or until thickened. Stir occasionally.
- Serve over hot rice.