My grandmother stretched one cheap cut to feed 8 people during hard times. This Depression era secret is still unbeatable for spring dinners

This slow cooker 3-ingredient poor man pork and hominy is the kind of meal my grandmother leaned on when money was tight but there were a lot of mouths to feed. She could take one inexpensive pork shoulder and stretch it into a hearty pot that fed eight hungry people, with just a few pantry staples. It’s a true Depression-era style recipe: simple, filling, and comforting, with tender shredded pork and plump hominy in a mild, savory broth that feels just right for cool spring evenings when you want something warm but not heavy.

Ladle the pork and hominy into bowls and serve with warm flour tortillas or thick slices of crusty bread for soaking up the broth. A simple side of sliced cucumbers or a basic green salad with vinegar dressing brightens things up without adding cost. If you have it, a little shredded cabbage or lettuce on the side adds crunch. For kids, serve it over plain white rice or mashed potatoes to make it extra cozy and familiar. A sprinkle of black pepper or a dash of hot sauce at the table lets everyone adjust the flavor to their own liking.

Servings: 8

3 to 3 1/2 pounds bone-in pork shoulder (pork butt), excess fat trimmed

Place the pork shoulder in the bottom of a large slow cooker (5 to 6 quarts works well). If there is a very thick fat cap, trim some of it off so the broth doesn’t get too greasy, but leave a little for flavor.

Scatter the drained and rinsed white hominy evenly around and on top of the pork shoulder in the slow cooker.

Pour the water or chicken broth over the pork and hominy. The liquid should mostly cover the pork; it’s fine if the top sticks out a bit. Sprinkle the salt and black pepper over everything.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Cooking on LOW gives the most tender, fall-apart texture and a richer broth.

Once the pork is tender, use tongs to carefully lift the pork shoulder onto a large plate or cutting board. Remove and discard the bone and any large pieces of fat.

Shred the pork with two forks into bite-size pieces. Skim off any excess fat floating on top of the liquid in the slow cooker, if needed.

Return the shredded pork to the slow cooker and stir gently to mix it with the hominy and broth. Taste the broth and add a little more salt and pepper if needed.

Let the mixture cook on LOW for another 15 to 20 minutes so the flavors blend and the pork soaks up some of the broth. The finished dish should be a pale, savory stew with tender shreds of pork and plump white hominy in a light broth.

Serve the pork and hominy hot straight from the slow cooker, making sure each bowl gets plenty of both meat and hominy along with some of the broth.

To keep this close to that Depression-era spirit, the base recipe sticks to just pork shoulder, hominy, and water or broth, plus simple salt and pepper. If you want to dress it up a bit, you can add 1 chopped onion and 2 minced garlic cloves under the pork before cooking for more flavor. A bay leaf or a teaspoon of dried oregano can also go in with the liquid. For a slightly richer dish, replace 1 cup of the water with canned evaporated milk during the last 30 minutes of cooking; it will make the broth creamier without feeling heavy. If your family likes a little kick, set hot sauce, red pepper flakes, or sliced jalapeños on the table instead of spicing the whole pot, so picky eaters can keep theirs mild. To stretch the meal even further, stir in 1 to 2 cups of cooked rice or diced boiled potatoes at the end, or serve the pork and hominy over rice. Leftovers reheat well and can be tucked into tortillas or spooned over toast for a second meal. For food safety, always start with fresh, cold pork and keep it refrigerated until you’re ready to cook. Don’t put a frozen roast directly into the slow cooker; fully thaw it in the refrigerator first so it heats evenly and passes through the temperature danger zone quickly. Make sure the pork cooks until it is very tender and has reached at least 145°F internally (most slow cooker recipes will take it well above this, into the 190°F range, for shredding). Refrigerate leftovers within 2 hours of cooking in shallow containers, and use them within 3 to 4 days or freeze for longer storage.