My grandma stretched one cheap cut to feed 8 people during hard times. This forgotten spring recipe is making a comeback in my kitchen

This slow cooker 3-ingredient poor man pork and apples is the kind of stretch-a-dollar meal my grandma leaned on during hard times. She’d take one cheap cut of pork shoulder, tuck it into the crock with a pile of apples, and let it slowly turn into something tender, sweet, and comforting enough to feed a crowd of eight. It’s a simple springtime recipe that makes the most of budget ingredients, and it’s made a big comeback in my kitchen on busy days when I still want the house to smell like someone’s been cooking all afternoon.

Serve this pork and apples spooned over mashed potatoes, buttered egg noodles, or plain white rice to soak up the sweet, glossy juices. A simple green side—like steamed green beans, roasted carrots, or a tossed salad—keeps the plate fresh and bright. For a true old-fashioned farmhouse feel, add warm dinner rolls or slices of buttered bread so everyone can mop up the extra sauce. Leftovers are wonderful tucked into soft rolls for sandwiches the next day, with a little extra juice drizzled on top.

Servings: 8

3 to 3 1/2 pounds bone-in pork shoulder (also called Boston butt)

Prep the apples: Core the apples and slice them into thick wedges, about 1/2 inch wide. You can peel them if your family prefers a softer texture, but leaving the peels on helps them hold their shape a bit.

Layer the slow cooker: Place all the apple slices into the bottom of a large slow cooker (5–6 quart). Pour the applesauce evenly over the apples so everything is lightly coated. This creates a soft, sweet bed that will keep the pork moist as it cooks.

Season the pork: Pat the pork shoulder dry with a paper towel. Sprinkle all over with salt and pepper if using, rubbing it in a bit so it sticks. Keep the seasoning simple—grandma-style.

Add pork to the cooker: Lay the pork shoulder directly on top of the apples. Nestle it down slightly so some of the apples come up around the sides of the meat. You want the pork surrounded by fruit so the juices mingle as it cooks.

Slow cook until very tender: Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is fall-apart tender and easily shreds with a fork. The apples will soften and caramelize around the edges, and there will be plenty of sweet, glossy juices in the pot.

Shred the pork: Carefully transfer the pork shoulder to a cutting board. Remove and discard the bone and any large pieces of fat. Use two forks to shred the meat into bite-sized pieces. Skim any excess fat from the top of the juices in the slow cooker, if you like.

Combine and taste: Return the shredded pork to the slow cooker, stirring it into the soft apples and juices until everything is well combined. Taste and adjust seasoning with a bit more salt and pepper if needed.

Serve: Spoon the tender shredded pork and caramelized apples, along with some of the juices, into shallow bowls or over your favorite side. The meat should be melt-apart and nestled among the soft, golden-brown apples, just like those cozy Sunday dinners from years ago.

To keep this true to its roots, the main recipe uses only pork shoulder, apples, and applesauce as the three essentials, with salt and pepper as optional pantry extras. You can still make it your own while staying budget-friendly. For a slightly richer flavor, sprinkle 1 teaspoon of dried thyme or rosemary over the pork before cooking. If your apples are very tart and your crew prefers sweeter dishes, stir in 1–2 tablespoons of brown sugar or honey at the end, tasting as you go. For picky eaters who don’t like visible apple pieces, mash the cooked apples gently with a fork or potato masher so they blend into the juices and cling to the pork like a sauce. If you’re feeding a smaller household, you can use a 2-pound pork shoulder and 5–6 apples and simply reduce the cook time slightly, checking for doneness around 6–7 hours on LOW. For a lighter option, you can substitute pork loin, but it may be a bit drier and will shred less; check it earlier (around 5–6 hours on LOW) so it doesn’t overcook. Food safety tips: Always thaw pork completely in the refrigerator before adding it to the slow cooker—never cook from frozen, as it may stay too long in the temperature “danger zone.” Use a meat thermometer if you’re unsure; pork should reach at least 145°F internally, though for shredding you’ll usually be closer to 190–200°F. Keep the lid on while cooking to maintain a safe, steady temperature, and refrigerate leftovers within 2 hours of serving. Leftovers keep well in the fridge for up to 3–4 days or can be frozen for up to 3 months in an airtight container.