This is a different quintet, a quintet of pork recipes. The pork quintet consists of a basic recipe elaborated into one of the following five recipes:
Creamy Pork with Mushroom Sauce;
Cuban Pork Sandwiches;
Asian Barbecued Pork;
Chipotle-Mango Pulled Pork;
Spiced Indian Style Pork.
3 pounds boneless, skinless pork shoulder
½ teaspoon salt
½ teaspoon black pepper
2 cups low-sodium chicken broth
2 sweet onions, thinly sliced
3 cloves garlic, minced
1 pound cremini mushrooms, sliced
2 sprigs rosemary
2 tablespoons cornstarch
chopped parsley (¼ cup)
1/3 cup heavy cream
Cooked rigatoni
shredded Parmesan cheese
Season pork with half the salt and half the pepper. Heat oil in large skillet on medium-high. Brown all sides of pork, 6 – 8 min.
In slow-cooker, mix chicken broth, remaining salt and pepper, onions, garlic, mushrooms, rosemary, and cornstarch, mixing until the combination is creamy. Cover, and cook on high, 6 hours, or low, 8 hours.
Discard rosemary. Shred pork and add it back to the pot along with the parsley. Slowly stir in heavy cream. Serve over rigatoni, and top with Parmesan
Recipes out of the Blond Box 