Discard shiitake mushroom stems; cut caps into quarters.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.
Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour 1/2 cup crushed tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.
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This was somewhat "cacciatore" like, so if I make it again I will add a little red wine and some olives during the last 15 minutes or so of cooking. Otherwise not exactly memorable, but still quite good.
This was fantastic!! The subtle flavors all came together after their time in the slow cooker and made a tender, falling apart roast and a rich, thick ragout full of mushrooms and tomatoes and a hint of thyme. My hubby had two plates and is looking forward to leftovers. The ONLY thing I did differently is to flour the meat and brown it first and deglaze my pan with a little red wine and the tomatoes before I added them to the crockpot. I will *definitely* be making this again!
Served this for 15 people...used 3 4 lb Pork Cushion roasts...also browned meat and deglazed with Port Wine. Added garlic and a small can of tomato juice. Just used regular mushrooms. Served with homemade Spaetzle...gravy was great and the whole meal received rave reviews. Will definately make again.
This was excellent! I had a 1.7 pound center cut, boneless pork roast and normally it ends up dry when I cook it. I uses baby bellas (portabellas) instead of criminis, Italian Diced tomatoes, and Tuscan seasoning from Victoria (no relation) and I did not brown the meat. I served it with rice and it was EXCELLENT! I will definitely make this again (and eat the rest over the next few days).
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