This slow cooker 4-ingredient Amish pork and spring onions is the kind of recipe that makes weeknights feel special with almost no effort. My grandfather grew up in a small Amish community, and every spring he’d talk about how the first green onions from the garden meant it was time for simple, hearty suppers. This version keeps that same spirit: just pork, spring onions, broth, and a splash of soy sauce for savory depth. You toss everything into the slow cooker in the morning, and by dinnertime you’ve got tender, shreddable pork in a rich, oniony broth that tastes like it took all day—because it did, but the slow cooker did the work for you.
Serve the shredded Amish pork and spring onions in shallow bowls with plenty of the savory broth spooned over the top. It’s perfect ladled over creamy mashed potatoes, buttered egg noodles, or simple white rice to soak up the juices. Add a side of steamed green beans, roasted carrots, or a crisp green salad to round out the plate. Leftovers are great piled into soft sandwich rolls with a little of the broth for dipping, or tucked into tortillas for an easy next-day lunch.
Slow Cooker Amish Pork and Spring OnionsServings: 6
Ingredients
3 to 3 1/2 pounds boneless pork shoulder (pork butt), trimmed of excess fat
2 bunches spring onions (green onions), cleaned and sliced into 1- to 2-inch pieces (white and green parts)
2 cups low-sodium chicken broth
1/4 cup soy sauce (low-sodium if preferred)
Directions
Place the pork shoulder into the bottom of a 5- to 7-quart slow cooker. If the roast is very large or oddly shaped, cut it into 2 to 3 big chunks so it fits in a single layer.
Scatter the sliced spring onions evenly over and around the pork, making sure some fall down along the sides so they’ll cook in the broth.
In a measuring cup or small bowl, stir together the chicken broth and soy sauce. Pour this mixture over the pork and spring onions.
Cover the slow cooker with the lid 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 pulls apart with a fork.
Once the pork is done, use two forks to shred it directly in the slow cooker, mixing it into the spring onions and savory broth. Taste and adjust the seasoning with a little extra soy sauce if needed.
Serve the shredded pork and spring onions hot, spooning some of the rich broth over each portion.
Variations & Tips
For a slightly sweeter, more old-fashioned flavor, you can swap 1/4 cup of the chicken broth for 1/4 cup apple cider (not vinegar). If you like a bit of tang, stir in 1 to 2 tablespoons of apple cider vinegar at the end of cooking to brighten the broth. To keep this closer to traditional Amish pantry cooking, use regular soy sauce and low-sodium chicken broth, then add salt only if needed at the end. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot broth, then cook on HIGH for about 15 minutes until slightly thickened. For easy meal prep, trim the pork and slice the spring onions the night before, then in the morning just dump everything into the slow cooker and go. Leftovers keep well in the fridge for up to 4 days and freeze nicely; reheat gently with a splash of extra broth or water. You can also use this pork as a filling for sandwiches, sliders, rice bowls, or even over roasted potatoes for a no-fuss second meal.
