Creamy Pork with Mushroom Sauce

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

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