Spread honey mustard over raw pork roast, right alongside 3 simple ingredients, into slow cooker for a hearty meal that’s my default when I don't know what to make

This slow cooker 5-ingredient Amish honey mustard pork is my default dinner when I don’t know what to make. It’s inspired by the simple, cozy flavors you find in a lot of Amish-style cooking—nothing fancy, just honest ingredients that turn into real comfort food. You literally spread honey mustard over a raw pork roast, tuck in three more pantry-friendly ingredients, and let the slow cooker do the rest. It’s the kind of set-it-and-forget-it meal that fits right into a busy workday, and the leftovers are even better the next day.

I like to serve this honey mustard pork shredded over creamy mashed potatoes or egg noodles, with a side of buttered green beans or steamed broccoli to soak up the extra sauce. It’s also great tucked into soft dinner rolls or slider buns with a simple side salad when we’re eating in front of a weeknight game on TV. If you want to stretch it, spoon the pork and its juices over rice or roasted potatoes and add a quick veggie tray or sliced apples on the side for an easy, family-friendly plate.

Servings: 6

3 to 3 1/2 lb boneless pork shoulder or pork butt roast

Place the slow cooker insert on your countertop or remove the lid if it’s already in the base. Scatter the sliced onion evenly over the bottom of the slow cooker to make a bed for the pork.

Pat the pork roast dry with paper towels, then place it on top of the onions in the slow cooker. Sprinkle the top and sides of the pork with the kosher salt and black pepper.

In a small bowl, stir together the honey mustard, chicken broth, and apple cider vinegar until smooth and pourable.

Using a spoon or your hands, spread the honey mustard mixture all over the top and sides of the raw pork roast right in the slow cooker, letting the extra drip down around it so the onions and bottom of the pot get coated as well.

Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.

Once cooked, transfer the pork to a cutting board or large plate. Use two forks to shred the meat into bite-size pieces, discarding any large pieces of fat.

Skim excess fat from the surface of the cooking liquid in the slow cooker if desired. Return the shredded pork to the slow cooker, stir to coat it in the honey mustard juices, and let it sit on WARM for 10 to 15 minutes so the flavors soak in before serving.

For a slightly sweeter, more old-fashioned flavor, add 2 to 3 tablespoons of brown sugar to the honey mustard mixture before spreading it over the pork. If you like a little smoky depth, sprinkle 1 teaspoon of smoked paprika or add a few dashes of liquid smoke along with the salt and pepper. You can also swap the pork shoulder for a pork loin roast—just reduce the cooking time by about 1 to 2 hours and check for tenderness earlier, since loin is leaner. For a veggie boost, tuck baby carrots or chunked potatoes around the pork before cooking so everything cooks together in one pot. If you prefer a thicker sauce, remove the pork at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir that into the hot cooking liquid, and cook on HIGH for 10 to 15 minutes until slightly thickened, then add the shredded pork back in. Leftovers keep well in the fridge for up to 4 days and freeze nicely—portion into containers for easy work lunches or quick dinners on extra-busy nights.