This 5-ingredient slow cooker pork cheek supper is the kind of meal I lean on when the middle of summer is busy and I do not want to stand over a hot stove. Pork cheeks turn wonderfully tender after a long, gentle cook, and with just a few pantry staples, they become rich, savory, and perfect for a dinner that feels special with very little hands-on work.
Serve this over mashed potatoes, buttered noodles, or rice to catch all that glossy sauce. If you want to keep the meal feeling a little lighter for a hot July evening, add sweet corn, sliced tomatoes, a simple cucumber salad, or some roasted green beans on the side.
5-Ingredient Slow Cooker Mid-Summer Suppertime
Servings: 4 to 6
Ingredients
2 1/2 pounds raw pork cheeks
Directions
1. Scatter the sliced onion in the bottom of the slow cooker to make a bed for the pork cheeks.
2. Place the raw pork cheeks on top of the onion in an even layer.
3. In a small bowl, stir together the barbecue sauce, soy sauce, and apple cider vinegar until smooth, then pour the mixture over the pork cheeks.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork cheeks are very tender and easy to pull apart with a fork.
5. Gently shred or break up the pork cheeks into large pieces, stir them through the sauce, and serve hot.
Variations & Tips
Make it a little sweeter: If you like a sweeter barbecue-style finish, use a honey barbecue sauce. It gives the pork a stickier glaze and pairs especially well with corn on the cob.
Add a touch of heat: Stir in a spoonful of chili garlic sauce or a pinch of red pepper flakes with the sauce mixture if you want a sweet-spicy version.
Prep ahead tip: I often slice the onion and mix the sauce the night before, then store them separately in the fridge. In the morning, all that is left is layering everything into the slow cooker before work.
Sauce tip: If the sauce seems thinner than you want at the end of cooking, remove the lid for the last 20 to 30 minutes on high so it can reduce slightly before serving.
Serving idea: Leftovers are great piled onto toasted buns, spooned into baked potatoes, or tucked into soft tortillas for an easy second-night dinner.
