There is something mighty comforting about a supper you can put together with almost no fuss, especially in the heat of summer when nobody wants to stand over a hot stove. This 4-Ingredient Slow Cooker Lazy Summer Supper turns a package of raw pork stew meat into a tender, savory meal with just three pantry-friendly additions. It has that practical, no-waste Midwestern spirit to it too, the kind of supper that feels right at home after a long day in the garden or out in the yard.
This easy pork supper is lovely with buttered egg noodles, mashed potatoes, or a scoop of plain white rice to catch all that rich slow-cooked sauce. If you want to keep the meal light for warm weather, serve it with sliced cucumbers, green beans, sweet corn, or a simple tomato salad. A piece of crusty bread on the side never hurts either.
4-Ingredient Slow Cooker Lazy Summer Supper
Servings: 6
Ingredients
Directions
1. Place the raw pork stew meat evenly in the bottom of your slow cooker.
2. In a medium bowl, stir together the dry onion soup mix, cream of mushroom soup, and cola until combined.
3. Pour the mixture over the pork, making sure the meat is well coated.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is tender and cooked through.
5. Stir gently before serving, then spoon the pork and gravy over noodles, rice, or potatoes if you like.
Variations & Tips
Add a vegetable: If you want this to feel more like a one-pot meal, stir in sliced mushrooms, baby carrots, or a few chunks of onion during the last couple of hours of cooking so they do not get overly soft.
Thicken the gravy: For a thicker finish, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the slow cooker during the last 20 to 30 minutes of cooking with the lid back on.
Keep the pork tender: Pork stew meat does best when it is given enough time to soften. If it still seems firm, keep cooking a little longer rather than turning the heat up at the very end.
Change the serving style: This same pork mixture also makes a fine sandwich filling spooned onto split buns, especially with a side of coleslaw or sliced pickles.
Make it ahead: You can stir the sauce together the night before and keep it in the refrigerator. In the morning, just add the pork to the slow cooker, pour the sauce over top, and turn it on.
