Whenever my grandmother visits she makes this tender 4 ingredient dinner. It is so juicy and flavorful that the family scrapes the pot clean.

This slow cooker 4-ingredient Amish pork and butter beans is the kind of simple, cozy dinner my grandmother would put on when she came to visit. It uses just a few pantry staples, but the pork turns out so tender and juicy that everyone ends up scraping the pot clean. The recipe is inspired by old-fashioned Amish-style cooking: humble ingredients, long slow simmer, and a rich, savory brown gravy that soaks into the creamy butter beans. It’s perfect for busy days when you want a comforting, homey meal without a lot of fuss.

Serve this pork and butter bean dinner straight from the slow cooker with plenty of that rich brown gravy ladled over the top. It’s wonderful over mashed potatoes, egg noodles, or buttered rice to catch all the juices. Add a simple green side like steamed green beans, a tossed salad, or roasted carrots to round out the plate. A pan of warm cornbread or crusty rolls is perfect for mopping up the extra gravy, and a light dessert like fruit salad or vanilla pudding keeps the meal feeling homey and balanced.

Servings: 6

3 pounds boneless pork shoulder (pork butt), cut into thick 3-inch chunks

Pat the pork shoulder chunks dry with paper towels so they will brown and hold their shape better as they cook.

Place the drained and rinsed butter beans in an even layer on the bottom of a 5- to 7-quart slow cooker.

Lay the pork shoulder pieces on top of the butter beans, nestling them down slightly so the beans surround the meat but the thick cuts of pork are still visible.

In a small bowl or large measuring cup, whisk together the beef broth and dry onion soup mix until the soup mix is mostly dissolved and no large clumps remain.

Pour the broth mixture evenly over the pork and butter beans, making sure some of the liquid runs down between the meat so everything is moistened. The pork should be mostly but not completely submerged so it can braise and form a rich brown gravy.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork and the beans are creamy.

Once cooked, gently skim off any excess fat from the surface with a spoon if desired. Lightly stir the pot, turning the pork chunks in the gravy and spooning some of the sauce over the butter beans, but keep the pieces of pork mostly intact for a nice, rustic look.

Taste the gravy and beans and adjust the seasoning only if needed; the onion soup mix already adds plenty of salt and flavor, so go slowly with any extra salt.

Serve the pork shoulder chunks nestled among the butter beans, spooning the glossy brown gravy over each portion. Let the slow cooker stay on the WARM setting so family can come back and scrape the pot clean.

If your family prefers shredded meat, you can remove the pork at the end of cooking, shred it with two forks, and then stir it back into the beans and gravy. For a slightly thicker gravy, stir 1 to 2 tablespoons of cornstarch into 2 tablespoons of cold water, then mix that slurry into the hot liquid in the slow cooker during the last 20 to 30 minutes on HIGH until the gravy turns silky and clings to the pork and beans. For kids who are picky about beans, you can serve the pork and gravy over mashed potatoes or noodles, with the butter beans on the side so they can try a small spoonful. If you’d like a bit more savoriness without adding more ingredients, sear the pork chunks in a hot skillet for a few minutes per side before adding to the slow cooker; this step is optional but adds depth of flavor. Food safety tips: Use fresh, refrigerated pork shoulder and keep it chilled until you’re ready to cook. Do not leave the pork sitting in the slow cooker insert at room temperature before turning it on; always start the slow cooker promptly. Cook the pork until it reaches at least 190°F internally for fall-apart tenderness; this will also ensure it is safely cooked beyond the minimum 145°F. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours of serving in shallow containers. Reheat leftovers to at least 165°F before eating, and use within 3 to 4 days, or freeze for longer storage.