Name: Slow-Cooked Rose Pork Penne Primavera
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Yield: 8
Cuisine: Italian
Ingredients: 1 Tyson boneless pork and veggies slow cooker kit (including boneless pork shoulder roast, 1 onion, 8 red potatoes, handful sliced carrots, some celery, and seasoning packet); 8 ounces white sliced mushrooms; 3 cups creamy rose sauce; 2 teaspoons generic Italian seasoning or generic spices (such as oregano, basil, garlic powder, salt, and pepper to taste); 1 pound penne pasta; 1/2 cup water or broth if needed for sauce consistency

Description

Boneless pork braises gently with the full veggie kit and mushrooms in rose sauce, building layers of creamy Italian flavor. The tender results mix into penne pasta for a comforting one-bowl meal that highlights the slow-cooked richness. Takes about 6 hours on low plus pasta cook time.

Cultural Background

Rose sauce, a blend of tomato and cream, originated in Italy as a lighter alternative to heavy Alfredo or marinara, gaining popularity in the mid-20th century among Italian-American communities. Slow braising pork shoulder draws from traditional Italian ragu techniques where tough cuts simmer for hours to develop deep flavor, while the primavera vegetable focus echoes spring-inspired Italian dishes emphasizing fresh produce. This recipe adapts those methods to a modern slow cooker for convenience.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 6 hours 15 minutes
TOTAL TIME: 6 hours 35 minutes
SERVINGS: 8
DIFFICULTY: Easy

Ingredients

1 Tyson boneless pork and veggies slow cooker kit (including boneless pork shoulder roast, 1 onion, 8 red potatoes, handful sliced carrots, some celery, and seasoning packet)
8 ounces white sliced mushrooms
3 cups creamy rose sauce
2 teaspoons generic Italian seasoning or generic spices (such as oregano, basil, garlic powder, salt, and pepper to taste)
1 pound penne pasta
1/2 cup water or broth if needed for sauce consistency

Instructions

Place the sliced carrots, celery, onion (quartered or roughly chopped), red potatoes (halved or quartered if large), and sliced mushrooms in the bottom of a 6-quart or larger slow cooker to form a vegetable bed.
Season the boneless pork shoulder roast generously on all sides with the generic spices or seasoning packet from the kit, then place it on top of the vegetables.
Pour the creamy rose sauce evenly over the pork and vegetables, adding 1/2 cup water or broth if the sauce seems too thick to ensure even coverage and moisture during cooking.
Cover the slow cooker and cook on low for 6 hours until the pork reaches an internal temperature of 195-205°F and shreds easily with a fork, and the vegetables are tender.
About 15 minutes before the slow cooker finishes, cook the penne pasta in a large pot of salted boiling water according to package directions until al dente, then drain.
Remove the pork from the slow cooker, shred or chop it into bite-sized pieces using two forks, and return it to the sauce along with the cooked vegetables and mushrooms; stir gently to combine and coat everything in the rose sauce.
Add the drained penne pasta to the slow cooker and toss thoroughly to mix, allowing it to absorb flavors for 2-3 minutes on warm setting if desired; adjust seasoning with additional generic spices to taste before serving.

Tips

- Layer vegetables at the bottom to prevent them from becoming mushy and to allow the pork juices to baste them evenly during the long cook.
- Avoid over-stirring during the braise to keep the sauce creamy and prevent the potatoes from breaking down too much.
- For a lighter version, substitute part of the rose sauce with additional broth or use a lower-fat creamy rose if available.

Nutrition

Calories: 620
Protein: 38g
Carbs: 58g
Fat: 24g