Prep Time 5m
Cook Time 105m
Ready Time 110m
Yield 6

  • 2 tablespoons Crisco® Pure Canola Oil
  • Crisco® Original No-Stick Cooking Spray, if using slow cooker
  • 2 pounds pork shoulder, trimmed and cut into 3/4-inch cubes
  • 1 1/2 cups coarsely chopped yellow onions
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons ground sage
  • 1 (0.87 to 1.2 oz.) package brown gravy mix
  • 1/3 cup Hungry Jack® Butter Flavored Syrup
  • 2 cups water
  • 1 (8 oz.) package sliced baby portobello mushrooms or white mushrooms
  • Hot cooked egg noodles
Preparation Directions
  • Step 1Heat oil in Dutch Oven over medium high heat until shimmering. Season meat with salt and pepper. Brown meat in two batches. Remove to plate. Cook and stir onions, adding more oil if necessary, just until soft. Return meat to pot.
  • Step 2Stir in flour, sage, gravy mix, syrup and water. Bring stew to a boil. Reduce to a simmer. Cover and simmer 1 hour, stirring occasionally. Stir in mushrooms, continuing to simmer until meat is fork-tender. Stir to combine gravy and serve over hot cooked egg noodles, if desired.
  • Step 1Omit the oil. Instead, spray slow cooker with no-stick cooking spray.
  • Step 2Season meat cubes with salt and pepper. Place meat, onions, flour, sage, gravy mix, syrup, water and mushrooms in slow cooker. Stir to combine.
  • Step 3Cover and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir to combine gravy. Serve over hot cooked egg noodles, if desired.
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