Dump a whole pork arm roast in the slow cooker with 3 simple ingredients and let it do all the work. The men in my family fight over the crispy bits.

This 4-ingredient slow cooker pork arm roast is the kind of vintage, no-fuss recipe that showed up at every Midwestern church potluck when I was growing up. You literally dump a whole bone-in pork arm roast into the slow cooker with three pantry staples, walk away, and come back to meat so tender it falls off the bone. A brief blast under the broiler at the end creates those irresistible crispy, caramelized edges that the men in my family still fight over. It’s practical, budget-friendly, and a great way to let an old-fashioned cut of pork shine with almost no effort.

Serve this tender pork piled onto mashed potatoes or buttered egg noodles to catch all the savory juices. It’s also excellent tucked into soft sandwich rolls with a spoonful of the cooking liquid as a dip, or alongside simple sides like green beans, coleslaw, roasted carrots, or a crisp green salad. Leftovers make great tacos, grain bowls, or can be stirred into cooked beans for a hearty, next-day meal.

Servings: 6-8

1 bone-in pork arm roast, 4–5 pounds

Place the raw bone-in pork arm roast into the bottom of a large oval slow cooker, fat side up. The roast should sit flat with some space around it; visible marbling on the meat is ideal for tenderness and flavor.

Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it lightly so it adheres to the surface.

In a small bowl or measuring cup, stir together the beef broth and Worcestershire sauce, then pour the mixture around (not directly on top of) the roast so you don’t wash off the seasoning.

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 very tender and easily pulls away from the bone with a fork. Internal temperature should reach at least 190°F for shreddable, fall-apart texture.

Once tender, carefully lift the roast out of the slow cooker and place it on a large rimmed baking sheet. Remove and discard any large pieces of fat and the bone. Use two forks to pull the meat into large chunks, spreading it out in an even layer on the baking sheet.

Ladle a small amount (about 1/4 cup) of the cooking liquid over the shredded pork to moisten it, then place the baking sheet under a preheated broiler, 6–8 inches from the heat source. Broil for 4–7 minutes, watching closely, until the edges of the pork develop crispy, browned bits.

Serve the pork hot with additional cooking juices spooned over the top, or transfer the crispy pork back into the slow cooker with some of the juices to keep warm on the WARM setting until ready to serve.

For a slightly sweeter, more barbecue-style version, replace half of the beef broth with your favorite barbecue sauce, and add a pinch of brown sugar before cooking; still finish under the broiler for those coveted crispy edges. For a more herb-forward, Sunday-roast profile, add 1 teaspoon dried thyme and 1 teaspoon dried rosemary over the meat along with the onion soup mix. If you prefer a lighter flavor, you can substitute chicken broth for the beef broth; the method and timing remain the same. To turn the cooking liquid into a gravy, pour it into a saucepan, skim off excess fat, bring to a simmer, and whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water; cook until thickened. Food safety tips: Always start with a fully thawed roast—frozen roasts should not go directly into the slow cooker, as they can stay too long in the temperature “danger zone” (40°F–140°F). Keep the lid on the slow cooker during cooking to maintain a safe, steady temperature. Use a meat thermometer to ensure the pork reaches at least 190°F for shredding (and a minimum of 145°F for safety, though higher temperatures yield better texture for this style). Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days, or freeze for longer storage.