Throw raw cubed pork shoulder in the crockpot and 6 additional ingredients to serve a dish so wonderful your family will be begging for more!

This 7-ingredient slow cooker springtime comfort dish is the kind of easy, set-it-and-forget-it meal that fits right into a busy planting season or a Sunday after church. It leans on good, honest pork shoulder—cubed and put straight into the crockpot—plus a handful of fresh, bright vegetables that always showed up in our Midwestern gardens once the ground finally thawed. Everything simmers together low and slow into a tender, brothy stew that tastes like something Grandma might have made, but with the convenience we’ve all come to appreciate. It’s simple, filling, and just special enough that your family will be asking when you’re making it again.

Ladle this pork and spring vegetable comfort right into wide bowls and serve it with buttered egg noodles, mashed potatoes, or a thick slice of crusty bread to soak up the broth. A simple side salad with crisp lettuce, radishes, and a light vinaigrette balances the richness nicely. If you like, pass a little extra salt and pepper at the table, along with hot sauce for those who enjoy more kick. A dish of cottage cheese or a plate of sliced fresh fruit on the side keeps the meal feeling light and homey, just the way we’ve done it on the farm for years.

Servings: 6

2 1/2 pounds raw pork shoulder, trimmed and cut into 1-inch cubes

Place the raw cubed pork shoulder in an even layer on the bottom of a 5- to 7-quart slow cooker. This gives the meat plenty of contact with the heat and lets those juices flavor everything above it.

Scatter the chopped onion over the pork, followed by the sliced carrots and quartered baby red potatoes. Try to keep the vegetables in an even layer so they cook at the same pace.

In a medium bowl or large measuring cup, whisk together the chicken broth, Dijon mustard, dried Italian seasoning, salt, and black pepper until the mustard is dissolved and the seasonings are evenly distributed.

Pour the seasoned broth mixture evenly over the pork and vegetables in the slow cooker. Use a spoon to gently press everything down so it’s mostly submerged; this helps the meat stay moist and the vegetables cook through.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and the vegetables are soft when pierced with a fork. Avoid lifting the lid too often so the heat stays consistent.

Once cooked, taste the broth and add a little more salt and pepper if needed. Give everything a gentle stir so the pork and vegetables are coated in the flavorful cooking liquid, then ladle into bowls and serve hot.

For a touch of extra spring color, you can stir in 1 to 2 cups of fresh or frozen peas during the last 20 minutes of cooking; just pop the lid back on and let them heat through until bright green and tender. If you enjoy a creamier, more gravy-like dish, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the hot liquid in the slow cooker during the final 30 minutes on HIGH, letting it thicken slightly. A squeeze of fresh lemon at the end will brighten the flavors and give a subtle nod to spring. You can also swap half of the carrots for parsnips, or use small Yukon Gold potatoes instead of red. For a little smoky depth, add 1/2 teaspoon smoked paprika to the broth mixture. If you prefer, boneless pork country-style ribs can stand in for pork shoulder, but keep them cut into similar 1-inch pieces for even cooking. Food safety tips: Always start with fresh, cold pork shoulder and keep it refrigerated until you’re ready to cube it and add it to the slow cooker. Use a clean cutting board and knife reserved for raw meat, and wash them well with hot, soapy water before using them for any other ingredients. Do not brown the pork and then let it sit out; move it directly from prep into the slow cooker. Make sure your slow cooker is set to LOW or HIGH as directed and avoid leaving it on the WARM setting to cook from raw, as that may not bring the pork up to a safe temperature quickly enough. The finished dish should reach an internal temperature of at least 145°F, though with slow-cooked pork shoulder you’ll typically be well above that by the time it’s tender. Refrigerate leftovers within 2 hours of cooking and use them within 3 to 4 days, reheating until steaming hot before serving.