Source: dLife

Pork in a mushroom, onion, and chicken broth based sauce.

Servings

1.5 lb Pork, shoulder, arm, lean, raw , boneless
3 cup fresh mushroom slices (8 ounces)
4 oz medium onions , chopped
14 oz Tomatoes, diced, with juice, canned , undrained
1 cup cold water
1 tsp dried marjoram , crushed
1 tsp ground thyme , crushed
1 tsp chicken bouillon
0.25 tsp salt
1 pepper, black, dash
3 tbsp cornstarch
3 tbsp cold water , cold
1 cup cooked long grain brown rice (optional)

1 Remove fat from meat and cut into 1-inch pieces.
2 Place mushrooms, onions, and meat in a 3 1/2- or 4-quart slow cooker.
3 In a medium bowl combine undrained tomatoes, 1 cup water, marjoram, thyme, bouillon granules, salt and pepper.
4 Pour over mixture in cooker.
5 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
6 If using low-heat setting, turn to high-heat setting.
7 In a small bowl combine cornstarch and 3 tablespoons water. Stir into mixture in cooker. Cover and cook about 15 minutes more or until thickened.
8 Serve with hot cooked brown rice (optional).