Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless pork shoulder -- cut into 1-inch
                        -- cubes
     1/2  cup           onion -- chopped
   2      tablespoons   oil
   1      can           tomatoes -- 16 oz., cut up
   1      teaspoon      chicken bouillon
   1      teaspoon      marjoram -- crushed
   1      teaspoon      salt
     1/4  teaspoon      dried thyme -- crushed
   1      can           chopped mushrooms -- 3 oz., drained
     1/2  cup           cold water
   3      tablespoons   all-purpose flour

Preparation:

In a skillet brown half of the pork cubes and chopped onion at a time in hot oil, drain off. Transfer meat and onion to crock pot. In same skillet combine, undrained tomatoes, bouillon , marjoram, salt thyme and pepper. Stir together, scraping browned bits from the bottom of the skillet, pour over pork. Cover, cook on low-heat setting for 8-10 hours. Turn to high, stir in mushrooms. Blend cold water, slowly into flour, stir into pork mixture. and cook until thickened. 15-20 minutes, stir occasionally.