1 - Tablespoon olive oil
2 - pounds boneless pork shoulder, trimmed of fat and sliced into strips
1 - cup shallots, coarsely chopped
2 - cups mushrooms, sliced
1 - Tablespoon fresh rosemary
1 - teaspoon salt
1 - teaspoon black pepper
1 - can (14-1/2-ounces) diced tomatoes

• In a skillet over medium heat, add the oil and heat.
  
• Next, add the pork and cook until browned. Remove and drain excess oil.
  
• In the stoneware, add the pork. 
• Next, add in the shallots, mushrooms, rosemary, salt, pepper and tomatoes. 
• Just slightly stir to mix.
  
• Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours.
  
• It is great served over rice.