This is another simple recipe. It can be eaten as is as a thick, meaty stew, over vegetables, or if you’re not on a low carb diet over potatoes or noodles.
- 4-5 lbs pork loin, cut into chunks
- 1 cup chopped onion (about 1 large)
- 8 oz. coarsely chopped portabella mushrooms
- 2 tbsp xantham gum
- 1 14 oz can beef broth
- 1/4 cup red wine vinegar
Add the pork loin, onion, and mushrooms to a 4-5 quart slow cooker. Sprinkle the xantham gum over the top of it. Pour the liquids over the top of that.
Cook on low 8-10 hours.
Stir. The pork should just fall apart into shreds. If it does not, remove any larger chunks and pull them apart using two forks. Add the pulled pork back into the pot and stir together.