1 (3 pound) pork shoulder roast 1 quart vegetable broth 1 cup sherry 3 cups peeled, chopped potatoes 2 cups pearl onions 2 cups sliced fresh mushrooms 1 tablespoon dried rosemary 1 teaspoon ground black pepper salt to taste 1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper. 2. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.