Add this bottled Italian dressing and only 2 more ingredients over pork loin in the slow cooker for an easy, saucy dinner with a simple veggie built in.

This little slow cooker supper reminds me of the kind of dish farm wives used to tuck away on a busy morning before heading out to help with chores. It’s nothing fancy, just honest food: tender pork, green beans that soak up all the flavor, and a bottle of Italian salad dressing doing the quiet work of seasoning, tenderizing, and basting while you go about your day. It has the spirit of those church potluck casseroles and garden suppers we grew up with in the Midwest—simple, filling, and made from things you can find at any small-town grocery store. You might make this on a day when you want a hot, homey meal waiting for you without fuss, the kind that makes the house smell like someone’s been taking care of you all afternoon.

This is the kind of dish that loves a simple plate mate. Spoon the pork and green beans over a bed of fluffy mashed potatoes or buttered egg noodles to catch all those tangy, savory juices. It’s also lovely alongside a slice of warm buttered bread or a biscuit, just like we used to do to stretch a meal a little further. If you’ve got time, add a crisp side salad or some sliced garden tomatoes with a sprinkle of salt to brighten the plate. And if you’re feeding a crowd, set out a bowl of rice, a basket of rolls, and maybe some applesauce—very Midwestern, but it makes everything feel like Sunday dinner.

Servings: 4-6 servings

2 to 2 1/2 pounds boneless pork (such as pork shoulder, pork butt, or pork loin roast)

Place the green beans in the bottom of a slow cooker, spreading them out in an even layer.

Lay the pork on top of the green beans. If the piece is very large, cut it into 2–3 chunks so it fits comfortably in the slow cooker.

Pour the entire bottle of Italian salad dressing evenly over the pork and green beans.

Cover and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the pork is very tender and shreds easily with a fork.

Once cooked, use two forks to gently shred or slice the pork right in the slow cooker, mixing it lightly with the green beans and juices.

Taste and, if desired, season with a little salt and pepper. Serve the pork and green beans with some of the flavorful cooking liquid spooned over the top.

If you like a little extra tang, choose a zesty Italian dressing or add a splash of red wine vinegar toward the end of cooking. For a milder, cozier flavor, use a creamy Italian dressing and add a few tablespoons of water or broth so there’s enough liquid. You can also toss in a handful of small red potatoes or halved baby potatoes under the green beans to make this a full one-pot meal; just be sure they’re in direct contact with the bottom of the crock so they cook through. Pork loin will be leaner and slice nicely, while pork shoulder or butt will be richer and shred more easily—use what you have or what’s on sale, like we always did. If you’re cooking for two, halve the recipe and shorten the cooking time a bit, checking for tenderness early. Leftovers keep well and can be tucked into sandwiches or served over rice the next day, and if your beans seem too soft for your liking, you can add half the beans at the beginning and the rest during the last 1–2 hours for a firmer bite.