PORK AND MUSHROOMS WITH SHALLOTS

1 Tbs olive oil
2 lbs boneless pork shoulder, trimmed of fat and sliced into strips
1 cup shallots, coarsely chopped
2 cups mushrooms, sliced
1 Tbs fresh rosemary
1 tsp salt
1 tsp black pepper
1 (14 1/2 oz.) can diced tomatoes
hot cooked rice (to serve)

Heat the oil in a skillet. Add the pork and cook until browned. Remove and drain excess oil.

Place the pork in the crock pot stoneware. Add the remaining ingredients and stir slightly to combine.

Cover cook on Low 7 to 9 hours or on High 4 to 5 hours.

Serve over rice.