Cooking Time: 6 hr
- 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 medium-sized onion, chopped
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 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 onions; mix well. Place browned pork over vegetables.
- In a medium bowl, combine soup, sour cream, and mustard; mix well. Pour mixture 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.