Ingredients
2 kg boneless pork butt
½ tsp SIDS SALT & PEPPER
½ tsp garlic powder
1 tbsp rice bran oil
¼ cup white wine
250 g package sliced fresh mushrooms
1 onion, chopped
280 g can cream of mushroom soup
¼ cup sour cream
2 tbsp Dijon mustard
Directions
Season pork with SIDS SALT & PEPPER and garlic powder. In a large frypan, heat oil over medium-high heat then brown pork on all sides, about 5-6 minutes.
In a slow cooker, combine wine, mushrooms and onion then 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 for 6-8 hours, until pork is tender.
Cut pork into large chunks. Serve with sauce from slow cooker.
