Pork Marengo

2 Pounds Pork shoulder -- boneless (cut in 1-inch cubes)
1/2 Cup Onion -- chopped
2 Tablespoons Cooking oil
16 Ounces Tomatoes -- cut up
2 Teaspoon Chicken bouillon granules
1 Teaspoon Marjoram, dried -- crushed
1 Teaspoon Salt
1/2 Teaspoon Thyme, dried -- crushed
1 Dash Pepper
3 Ounces Canned Mushrooms -- chop/drain
1/3 Cup Water
3 Tablespoons Flour
Cooked Rice

In skillet brown half of the pork cubes and chopped onion at a time in hot oil; drain off fat. Transfer meat and onion to slow cooker. In same skillet combine undrained tomatoes, bouillon granules, marjoram, salt, thyme and pepper. Stir together, scraping browned bits from bottom of skillet. Pour over pork. Cover; cook on LOW for 8 to 10 hours. Turn to HIGH. Stir in drained mushrooms. Blend cold water slowly into flour; stir into pork mixture. Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally. Serve over rice.

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