• Cooking Time: 7-8 hrs.
  • Servings:
  • Preparation Time: 15 minutes



  • 3 lb. pork roast
  • 2 Tbls. flour
  • 3 cloves garlic, minced
  • 1 -2 sprigs fresh rosemary
  • zest of one lemon
  • 2 cups low fat milk
  • 1 cup half and half
  • 2 Tbls. olive oil
  • salt and pepper
  • For sandwiches: Slices of sourdough bread
  • Swiss cheese
  • Butter
  • Mushroom Puree


  • Heat olive oil in a large saute pan.
  • Season flour with salt and pepper and dredge pork in flour, coating all sides. Brush off any excess.
  • Brown on all sides in hot oil.
  • Transfer to a slow cooker.
  • Add garlic to the hot pan and saute about 30 seconds or until fragrant.
  • Add to the slow cooker.
  • Add rosemary, milk, half and half, and lemon zest.
  • Cook on high for 7-8 hours.
  • If you want to serve this for dinner with sauce, transfer the sauce to a saute pan and cook on medium high until thickened, about 10 minutes.
  • Use the leftovers for this panini. Butter two pieces of bread on one side. Spread opposite sides with a teaspoon of mushroom puree, top with slices of pork and cheese.
  • Sandwich together and cook in a panini pan or press until warmed through and cheese is melted.

Categories: Crock-pot  Dinner  Lunch  Main Dish  Pork 
© 2006-2017 BakeSpace, Inc. All Rights Reserved