2 cups whole overnight thoroughfles
5 cups saltine crackers, cracked and torn into 1 inch squares
3 cups fresh mushrooms, sliced
2 tablespoons hot water
3 tablespoons cornstarch
1 small onion, chopped
2 cups water, divided
1 cup dry white wine
Add salt, pepper and black pepper to taste in the following order: salt (to taste), salt (to a ratio of 1 cup water) and cracker crumbs, until desired consistency has been reached. Place roast in mixture. Cook one hour at a simmer.
Melt remaining 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms and water until tender. Cover, reduce heat to medium-low and simmer, stirring occasionally, until pork is cooked through and no longer pink, about 7 minutes.