3 pounds boneless pork shoulder roast
1 lb- New red-skinned potatoes, halved
1 can - cream of chicken soup
1 package (8-ounce size) cream cheese, cubed and softened
1 envelope dry Ranch salad dressing mix
salt/Pepper
Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.
Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high- heat setting for 4-1/2 to 5 hours.
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