Put a raw pork shoulder in the slow cooker and 4 other ingredients to get a meal so amazing your family will be begging for more!

This 5-ingredient slow cooker zesty Italian pork roast is my kind of weeknight magic: you literally put a raw pork shoulder in the slow cooker, add four simple ingredients, flip the switch, and walk away. By the time you’re home from work, the house smells like you’ve been cooking all day, and the meat is fall-apart tender and bursting with tangy Italian flavor. It’s loosely inspired by those old-school Midwestern “dump and go” crockpot recipes, but with a little extra zip from Italian dressing and seasoning. Perfect for busy days when you still want everyone around the table raving about dinner.

Serve this zesty Italian pork piled on toasted hoagie rolls with provolone or mozzarella for easy sandwiches, or spoon it over mashed potatoes, buttered egg noodles, or rice to soak up all the flavorful juices. A simple green salad or steamed green beans balances the richness, and roasted veggies like carrots, broccoli, or Brussels sprouts make it feel like a full Sunday supper with almost no work. Leftovers are great in quesadillas, on pizza, or tucked into lettuce wraps for a lighter lunch.

Servings: 8

4–5 lb raw pork shoulder (pork butt), boneless or bone-in, trimmed of excess hard fat

Place the raw pork shoulder directly into the bottom of a large slow cooker, fat side up if there is a fat cap. It should sit in a single, snug layer in contact with the ceramic insert.

Scatter the sliced onion all around and slightly under the pork shoulder so some slices peek out from the sides while most are underneath.

In a small bowl or measuring cup, whisk together the bottled zesty Italian salad dressing and the chicken broth (or water). Pour this pale, tangy liquid evenly over the pork shoulder so the bottom of the slow cooker has a shallow layer of liquid.

Sprinkle the dry Italian dressing or Italian seasoning mix evenly over the top of the pork shoulder, creating a light, speckled herb coating on the surface of the raw meat.

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 shreds easily with two forks. Avoid opening the lid during the first several hours so the heat stays consistent.

Once the pork is cooked, carefully transfer the shoulder to a large cutting board or dish. Skim off any excess fat from the cooking liquid in the slow cooker if desired.

Shred the pork with two forks, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker and toss it with the onions and some of the cooking juices until everything is well coated and juicy. Let it sit on WARM for 10–15 minutes to soak up the flavors.

Taste and adjust seasoning if needed (you may not need extra salt because the dressing and seasoning mix are already salty). Serve the pork hot with extra juices spooned over the top.

For a slightly lighter version, you can trim more visible fat from the pork shoulder before cooking, but leave some for flavor and tenderness. If you prefer less tang, replace half of the zesty Italian dressing with additional broth or water. For extra heat, add 1/2 teaspoon red pepper flakes or a few sliced pepperoncini on top of the pork before cooking. To make it more veggie-forward, add sliced bell peppers and carrots around the pork at the beginning; they’ll soften and soak up the Italian flavors. For a crisper texture in sandwiches, spread the shredded pork on a sheet pan and broil for a few minutes to get browned, crispy edges before serving. Food safety tips: Always start with a fully thawed pork shoulder; do not cook from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the slow cooker covered while cooking and use the LOW or HIGH settings only (not WARM) for the main cook time. The pork should reach an internal temperature of at least 190°F–200°F for best shredding texture and a minimum of 145°F for safety. Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days, or freeze for up to 3 months.