This is my no-brainer, dump-and-go Amish-style mustard pork noodles that I lean on during busy work weeks. The idea is super simple: you squeeze yellow mustard all over a raw pork roast in the slow cooker, add just three more pantry ingredients, and let it do its thing all day. The tangy mustard, pork drippings, and a touch of sweetness come together in a rustic, old-fashioned way that reminds me of the simple church-supper meals I grew up with here in the Midwest. By dinnertime, all you have to do is toss in egg noodles, and you’ve got a cozy, stick-to-your-ribs meal with almost no effort.
I like to serve these Amish mustard pork noodles with a side of steamed green beans or a simple tossed salad to balance the richness. Buttered corn or roasted carrots are also great if you want to keep the whole meal in that homey, meat-and-potatoes lane. A slice of crusty bread or dinner rolls helps soak up the extra sauce, and if you’re feeding a crowd, you can spoon the pork and noodles over mashed potatoes for a super hearty plate. A light, crisp white wine or iced tea pairs nicely with the tangy mustard flavor.
Slow Cooker Amish Mustard Pork NoodlesServings: 6
Ingredients
3 to 3 1/2 pound boneless pork shoulder or pork butt roast
1/2 cup yellow mustard
1/2 cup chicken broth
1/4 cup brown sugar, packed
12 ounces wide egg noodles (about 3/4 of a 16-ounce bag)
Directions
Place the raw pork roast into the bottom of a large slow cooker, trimming any excess thick fat if you prefer but leaving some for flavor.
Squeeze the yellow mustard directly over the top and sides of the raw pork roast in the slow cooker, using the full 1/2 cup to coat it as evenly as you can.
Sprinkle the brown sugar evenly over the mustard-coated pork, then pour the chicken broth around (not directly on top) of the roast so you don’t rinse off the mustard layer.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
Once the pork is tender, use two forks to shred it directly in the slow cooker, stirring it into the mustardy cooking juices until everything is well combined.
Add the dry egg noodles straight into the slow cooker, stirring to submerge them as much as possible in the liquid. If the noodles aren’t mostly covered, add a splash of extra chicken broth or water, 1/4 cup at a time, just until they are.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are tender and have soaked up much of the sauce.
Taste and adjust seasoning if needed with a pinch of salt and pepper, then serve the mustard pork and noodles hot, scooped straight from the slow cooker.
Variations & Tips
If you like a creamier sauce, stir in 1/2 cup of sour cream or plain Greek yogurt right before serving for a tangy, stroganoff-style twist. For extra Amish-style comfort, add 1 cup of sliced carrots and 1 cup of diced onion around the pork before cooking; they’ll soften into the sauce and stretch the meal a bit further. You can also swap the brown sugar for 1/4 cup of honey if that’s what you have on hand. If you need this to cook even more hands-off, skip shredding until you get home, then turn the slow cooker to WARM after shredding and let the noodles cook while you set the table. To lighten things up, serve the shredded mustard pork over cooked whole-wheat noodles or even over a bed of steamed cabbage instead of cooking the noodles in the slow cooker. Leftovers reheat well with a splash of broth or water to loosen the sauce, and they also make a great filling for sandwiches or wraps the next day.
