This slow cooker 4-ingredient Amish pork and noodles is the kind of simple, stick-to-your-ribs supper my grandmother put on the table almost every Sunday after church. It’s humble farm cooking: a small pork roast simmered low and slow in seasoned broth until it practically falls apart, then tossed with thick egg noodles and a splash of cream to make everything silky and rich. No fancy ingredients, no fuss—just a hearty, comforting meal that fills the house with good smells and has a way of disappearing fast the moment you lift the lid.
Serve this Amish pork and noodles right from the slow cooker with a big spoon, letting everyone dig into the tender meat and creamy noodles. It’s wonderful ladled over a mound of buttery mashed potatoes if you want it extra hearty, or you can keep it simple with a side of steamed green beans or buttered peas for a bit of color. A pan of warm dinner rolls or sliced homemade bread is perfect for soaking up the sauce, and a crisp lettuce salad with a light dressing balances the richness nicely.
Slow Cooker Amish Pork and NoodlesServings: 6
Ingredients
2 1/2 to 3 pounds boneless pork shoulder or pork butt roast
4 cups low-sodium chicken broth
1 (12-ounce) bag wide egg noodles
1 cup heavy cream or half-and-half
Directions
Place the pork roast in the bottom of a 5- to 6-quart slow cooker. If there is a thick fat cap, place it facing up so it bastes the meat as it cooks.
Pour the chicken broth evenly over the pork. The roast should be mostly submerged; it’s fine if the top peeks out a bit.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
When the pork is tender, use two forks to shred it directly in the slow cooker, discarding any large pieces of fat. Stir the shredded meat into the broth so it is well combined.
Add the dry egg noodles straight into the slow cooker, stirring them gently into the pork and broth so they are mostly covered. If the noodles are not mostly submerged, press them down lightly; they will soften as they cook.
Cover and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are thick, wavy, and just tender. The mixture will look a bit brothy at first but will thicken as the noodles absorb the liquid.
Pour in the heavy cream or half-and-half and stir until everything is coated in a creamy beige sauce. If the mixture seems too thick, add a splash more broth or cream; if too thin, let it sit on WARM for 5 to 10 minutes with the lid off to thicken.
Taste and adjust seasoning if desired using salt and black pepper from your pantry, then serve hot straight from the slow cooker, making sure each serving gets plenty of pork and noodles.
Variations & Tips
For a slightly lighter dish, use half-and-half instead of heavy cream, or stir in 4 ounces of softened cream cheese in place of the cream for a tangier, thicker sauce. If you prefer more broth, add an extra cup of chicken broth when you put in the noodles so the finished dish is a bit looser and more stew-like. You can swap the pork shoulder for a similar-sized pork loin roast for a leaner version, though it won’t be quite as rich or shreddy. To stretch the meal for a bigger family, stir in an extra 4 ounces of egg noodles along with another 1 cup of broth and a splash more cream. For a little extra old-fashioned flavor, you can add a bay leaf or a pinch of dried thyme to the broth at the beginning and fish out the bay leaf before serving. Leftovers reheat well on the stovetop or in the microwave; add a spoonful of broth or milk to loosen the sauce as it warms.
