Cheesy Spring Suppers: Just 5 ingredients. I make it when I want dinner handled hours ahead and the house smelling amazing.
This 5-ingredient slow cooker bacon cheddar pork roast is my kind of weeknight magic: I toss everything in before work, and by the time we’re home the whole house smells like a cozy little diner. It’s basically a hands-off, cheesy, bacon-y hug in a crock. The pork slow-roasts under a glossy, melted yellow cheddar blanket that turns a little gelatinous and bubbly around the edges, with crispy dark bits of bacon on top. It’s inspired by the way Midwestern casseroles lean into cheese and comfort, but made even easier by letting the slow cooker do all the work hours ahead of dinner.
I like to serve this cheesy bacon cheddar pork roast spooned over mashed potatoes or buttered egg noodles so all that melted cheese and savory cooking juices have something to soak into. Steamed green beans, roasted broccoli, or a simple side salad help balance the richness. Warm dinner rolls or crusty bread are perfect for swiping through the cheesy sauce at the bottom of the slow cooker. If you have leftovers, they’re fantastic piled into soft sandwich rolls or over baked potatoes for an easy next-day meal.
5-Ingredient Slow Cooker Bacon Cheddar Pork Roast
Servings: 6
Ingredients
3 to 3 1/2 pounds boneless pork shoulder or pork butt roast, trimmed of excess hard fat 1 teaspoon kosher salt 1/2 teaspoon black pepper 8 ounces thick-cut bacon, cut into 1-inch pieces 3 cups shredded sharp yellow cheddar cheese (about 12 ounces) 1 (10.5-ounce) can condensed cream of chicken or cream of mushroom soup
Directions
Lightly spray the inside of a 5- to 7-quart slow cooker with nonstick cooking spray for easier cleanup.
Pat the pork roast dry with paper towels, then season all over with the kosher salt and black pepper. Place the roast in the center of the slow cooker.
In a medium skillet over medium heat, cook the bacon pieces for 5 to 7 minutes, just until they start to render some fat and the edges are turning brown but not fully crisp. This jump-starts the flavor and helps create those dark, crispy bits later. Use a slotted spoon to transfer the bacon over the top of the pork, drizzling a spoonful or two of the bacon drippings over the meat if you like. Discard any remaining excess grease safely.
In a bowl, stir together the shredded sharp yellow cheddar cheese and the condensed soup until you have a thick, spreadable, yellow mixture. It will look dense, but it will melt down into a glossy, gelatinous cheese blanket as it cooks.
Spoon the cheese-soup mixture evenly over the top of the bacon-covered pork roast, spreading it all the way to the edges so the meat is completely concealed under a smooth mound of yellow cheese mixture. This is what will form that glossy, melted cheese crust with crispy dark bits on top.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork. Avoid lifting the lid during the first few hours so the cheese can melt into an even, gelatinous layer.
Once the pork is tender, use two forks to gently pull it apart into large chunks right in the slow cooker, folding it up into the cheesy, bacon-studded sauce underneath the melted cheese crust. Try to leave some of the top cheese layer mostly intact for that pretty, glossy mound effect when serving.
Taste the sauce and add a little extra salt and pepper if needed. Serve big spoonfuls of the pork, making sure each serving gets some of the melted yellow cheese crust, the dark crispy bacon bits, and the savory juices from the bottom of the slow cooker.
Variations & Tips
For a little tang, stir 2 to 3 tablespoons of Dijon mustard into the cheese and soup mixture before spreading it over the pork. If you prefer a bit of heat, add 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce into the mixture as well. Swap the cream of chicken or mushroom soup for cream of cheddar or cream of celery to lean even harder into that cheesy, casserole-style vibe. You can also use smoked cheddar or a blend of yellow cheddar and Colby Jack for a slightly different flavor and melt. For a lighter version, trim the pork more aggressively and use center-cut bacon, then serve the meat over steamed veggies or cauliflower mash instead of potatoes. Leftovers keep well in the fridge for up to 3 days and reheat beautifully; they’re especially good stuffed into slider buns and broiled with an extra sprinkle of cheese on top for an easy second-night dinner.
