Dumping bagged wet sauerkraut onto raw whole pork shoulder, paired with 2 other ingredients, into slow cooker for a springtime supper that's always a yes in my house.

This slow cooker 4-ingredient Amish-style pork and kraut is the definition of a low-effort, high-reward supper. It starts exactly the way the headline promises: a raw whole pork shoulder goes straight into the slow cooker, and a bag of wet sauerkraut gets dumped right over the top, followed by just two more pantry ingredients. Dishes like this trace back to the hearty, practical cooking of Amish and Pennsylvania Dutch communities, where pork and fermented cabbage are paired for both flavor and good luck. I make this in early spring when the weather can’t decide what it’s doing—there’s still a chill in the air, but we’re ready for something a little lighter than heavy winter roasts. It’s a simple, cozy meal that always gets an easy yes in my house.

Serve the pork and kraut in shallow bowls, spooning plenty of the tangy juices over the meat. I like it with boiled or mashed potatoes, or buttered egg noodles to catch the sauerkraut-y broth. A simple green side—steamed green beans, roasted asparagus, or a crisp green salad with a mustardy vinaigrette—keeps the plate feeling springlike. Offer coarse mustard at the table, and if you enjoy beer, a light lager or pilsner works nicely with the richness of the pork and the acidity of the kraut.

Servings: 6–8

1 whole bone-in pork shoulder (4–6 pounds), excess surface fat trimmed if desired

Place the whole raw pork shoulder in the bottom of a large slow cooker, fat side up. There is no need to brown it first; this recipe is designed for a true dump-and-go approach.

Open the bag of wet sauerkraut and, holding it over the slow cooker, dump the entire contents—liquid and all—directly onto the pork shoulder. Use clean hands or a fork to spread the sauerkraut so it completely covers and surrounds the meat.

Pour the apple juice or apple cider evenly over the sauerkraut and pork. You should see some liquid pooling in the bottom of the slow cooker, which will help the pork braise gently as it cooks.

Sprinkle the caraway seeds over the sauerkraut and pork, distributing them as evenly as you can. They’ll infuse the kraut and meat with that classic old-world flavor as everything simmers.

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 apart with a fork. Avoid lifting the lid frequently, as that extends cooking time.

Once the pork is tender, use tongs to pull it into large chunks or shreds directly in the slow cooker, mixing it gently with the sauerkraut and cooking juices. Taste the kraut and juices, and add a pinch of salt only if needed; many sauerkrauts are already quite salty.

Turn the slow cooker to WARM and let the pork and kraut rest together for 10–15 minutes so the flavors meld. Skim off any excess fat from the surface of the juices if you like, then serve the pork and kraut hot with some of the broth spooned over each portion.

If you like a slightly sweeter, more overtly springtime flavor, add 1 thinly sliced sweet onion and 1 peeled, sliced apple on top of the pork before you dump on the sauerkraut—this keeps you close to the spirit of 4 ingredients while still honoring the core recipe of raw pork shoulder plus bagged wet kraut and two key seasonings. For a more savory profile, swap half of the apple juice for low-sodium chicken broth. If caraway isn’t your favorite, you can reduce the amount or replace it with 2 teaspoons of whole mustard seeds or 1 teaspoon of dried thyme. To make this recipe friendlier for lower-sodium diets, look for reduced-sodium sauerkraut, drain and rinse it briefly under cold water, then squeeze out the excess liquid before adding; you’ll want to increase the apple juice or add a splash of broth so there’s enough moisture in the slow cooker. Leftovers reheat very well and can be piled onto toasted rolls with a smear of mustard for sandwiches. For food safety, be sure to start with a fully thawed pork shoulder (never cook large cuts from frozen in a slow cooker), keep the lid on while cooking, and verify that the internal temperature of the thickest part of the pork reaches at least 190°F for shredding texture (and always above 145°F) using an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days, or freeze in airtight containers for up to 3 months.