5 lb pork roast
8 oz baby bella murshrooms - sliced
15 oz can diced tomatoes with basil, oregano and garlic
10 strips of bacon - cooked crisp, crumbled, grease reserved
1/2 cup chopped onion or shallots
2 tablespoons garlic (or to taste)

1. In a skillet take 2 tablespoons of bacon grease and brown pork shoulder on all sides and then place the pork in a 6 quart slow cooker.

2. Add all the remaining ingredients (except bacon) to the skillet and cook for 3-4 minutes.

3. Pour mixture over the top of your roast and top with the bacon.

4. Cook on low for 8-10 hours until the pork shoulder is fork tender.

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