Tuck celery stalks around pork, along with 4 ingredients, into slow cooker for an old-fashioned supper that's the first thing I suggest when company's coming

This slow cooker Amish-style celery pork pasta is the kind of old-fashioned, comforting supper I reach for when company’s coming and I don’t want to fuss. You literally tuck fresh celery stalks all around a raw pork roast, add just four more pantry ingredients, and let the slow cooker do the work while you go about your day. The celery softens into the juices and gives the pork a gentle, old-timey flavor that reminds me of church potlucks and Sunday dinners in small-town Midwest kitchens. At the end, you toss the tender shredded pork and celery with hot pasta for a complete meal that feels special but is simple enough for any busy weeknight.

Serve the celery pork and sauce spooned generously over wide egg noodles or your favorite short pasta, with a sprinkle of extra black pepper on top. A simple side salad with a tangy vinaigrette or some steamed green beans balances the richness nicely. Warm dinner rolls or buttered bread are great for soaking up the savory juices. If you’re feeding a crowd, set the slow cooker on warm and keep a pot of cooked pasta nearby so everyone can build their own bowls as they arrive.

Servings: 6

2 1/2 to 3 lb boneless pork shoulder or pork butt roast

Place your slow cooker crock on a stable surface, like a brown granite countertop. Lay the pork roast in the center of the slow cooker.

Tuck the fresh celery stalks snugly all around the pork roast, sliding them down the sides so they stand upright and surround the meat. It’s fine if some pieces lay on top as well; just make sure the pork is nestled in a little celery “nest.”

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and chicken broth until mostly smooth.

Pour the soup mixture evenly over the pork and celery in the slow cooker. Sprinkle with black pepper if using. Do not add extra salt yet; you can adjust at the end once you taste the finished dish.

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

About 20 minutes before serving, cook the egg noodles or pasta according to the package directions in well-salted water. Drain and set aside, keeping warm.

When the pork is done, use two forks to carefully shred the meat right in the slow cooker, mixing it into the celery and the creamy juices. The celery should be very soft and blended into the sauce.

Taste the pork mixture and add a little salt and more black pepper if needed. Remember that the onion soup mix and condensed soup already contain salt, so go slowly.

Add the hot cooked pasta directly into the slow cooker and gently toss until the noodles are well coated with the celery pork and sauce. If the mixture seems too thick, you can stir in a splash of hot water or a bit more warm broth to loosen it.

Serve the celery pork pasta hot, straight from the slow cooker, making sure each serving gets a good mix of pork, celery, and sauce.

For picky eaters, you can chop the celery into smaller pieces before tucking it around the pork; it will soften and almost melt into the sauce, so kids are less likely to notice it. If your family doesn’t care for cream of mushroom soup, cream of chicken or cream of celery soup both work nicely and keep the same cozy feel. For a slightly lighter version, use whole-wheat pasta and trim any large pieces of fat from the pork roast before cooking. If you’d like more vegetables, add a handful of baby carrots around the pork along with the celery. For extra flavor, you can quickly brown the pork in a skillet on the stove before placing it in the slow cooker, though this step is optional. Food safety tips: Always start with a fully thawed pork roast; do not cook from frozen in the slow cooker, as it may stay too long in the temperature “danger zone.” Make sure the pork reaches at least 145°F internally, though for shredding you’ll usually be closer to 190–200°F. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving.