This slow cooker 4-ingredient Amish pork and barley is the kind of hearty farmhouse supper my uncle swears by—simple, filling, and made with pantry basics. It feels like something you’d find simmering away in a country kitchen all afternoon, turning a humble pork shoulder and pearl barley into a cozy, stick-to-your-ribs dinner. With only four ingredients and almost no hands-on work, it’s perfect for busy days when you still want to put a warm, homemade meal on the table.
Spoon the pork and barley into wide bowls and ladle plenty of the thick, savory broth over the top. It’s wonderful with a simple green salad, steamed green beans, or buttered peas on the side. A basket of warm dinner rolls, crusty bread, or cornbread is perfect for soaking up the golden juices. For a farmhouse-style spread, add applesauce or sliced fresh apples and a jar of pickles to cut through the richness.
Slow Cooker Amish Pork and BarleyServings: 6
Ingredients
3 pounds boneless pork shoulder (or pork butt), trimmed of excess hard fat
1 1/2 cups uncooked pearl barley, rinsed
4 cups low-sodium chicken broth
2 packets (about 2 ounces total) dry onion soup mix
Directions
Lightly rinse the pearl barley under cool water in a fine-mesh strainer until the water runs mostly clear. This helps keep the broth from getting too starchy. Set the barley aside to drain.
Place the pork shoulder in the bottom of a large slow cooker (5–6 quart). If one side has more fat, place that side facing up so it can baste the meat as it cooks.
Sprinkle the dry onion soup mix evenly over the top and sides of the pork. Use your fingers to pat it on so it sticks to the meat; this will season both the pork and the broth.
Pour the rinsed pearl barley around the pork in an even layer, not directly on top of the roast. This helps it cook evenly and soak up the flavorful juices.
Slowly pour the chicken broth over the barley and around the pork, making sure all of the barley is submerged. Gently press any exposed grains down with a spoon so they are just under the liquid.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and the barley is plump and chewy. The broth should be thickened and golden brown from the seasonings and pork juices.
Once the pork is fork-tender, use two forks to shred it directly in the slow cooker, pulling it into bite-sized pieces. Stir the shredded pork into the barley and broth until everything is well combined and coated in the savory juices.
Taste the mixture and, if needed, adjust the seasoning with a little extra salt or pepper to your liking (keep in mind the onion soup mix is salty). If the mixture is thicker than you prefer, stir in a splash of hot water or extra broth until it reaches your desired consistency.
Let the pork and barley rest in the warm slow cooker for 5–10 minutes to settle and thicken slightly, then ladle into bowls and serve hot with your favorite simple sides.
Variations & Tips
For a slightly lighter dish, you can use a 2–2 1/2 pound pork loin roast instead of pork shoulder; just keep an eye on it near the end of cooking so it doesn’t dry out, and shred it as soon as it’s just tender. If your family likes extra broth, add 1–2 additional cups of chicken broth and season to taste at the end. For picky eaters who prefer less texture, you can cook the barley separately in broth on the stovetop and stir in only as much as each person likes at the table. To make it more vegetable-forward while still keeping prep easy, stir in a bag of frozen mixed vegetables or frozen peas and carrots during the last 30–45 minutes of cooking so they stay bright and not mushy. Leftovers thicken in the fridge, so plan to add a splash of broth or water when reheating on the stove over low heat, stirring often. This dish also freezes well: cool completely, portion into freezer containers, and freeze up to 3 months for quick, comforting meals on busy nights.
