This 6-ingredient slow cooker spring sunset supper is one of those set-it-and-forget-it meals that quietly fills the house with the kind of cozy smell that brings everyone to the kitchen. Using raw pork cushion meat, a budget-friendly and tender cut, you simply toss everything into the crock pot with a handful of pantry basics and let it slowly transform into a savory, slightly sweet, fork-tender supper. It’s the kind of no-fuss family meal many of us in the Midwest lean on during busy weeks, especially when we want something hearty but not heavy, perfect for those longer spring evenings.
Serve this slow-cooked pork spooned over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that rich, mysterious cooking liquid. A side of steamed green beans, roasted carrots, or a crisp garden salad with a light vinaigrette keeps things fresh and colorful. Warm dinner rolls or crusty bread are wonderful for mopping up the sauce, and if you like a little brightness, finish each plate with a squeeze of fresh lemon and a sprinkle of chopped parsley.
6-Ingredient Slow Cooker Pork Cushion SupperServings: 6
Ingredients
3 pounds raw pork cushion meat, trimmed and cut into large chunks
1 cup low-sodium chicken broth
1/2 cup orange juice (no pulp)
1/3 cup soy sauce (low-sodium if possible)
1/4 cup honey
1 tablespoon minced garlic (about 3 cloves)
Directions
Place the raw pork cushion meat chunks in an even layer on the bottom of a 5- to 7-quart slow cooker. The meat should sit flat so it is mostly surrounded by the cooking liquid later.
In a medium bowl or large measuring cup, whisk together the chicken broth, orange juice, soy sauce, honey, and minced garlic until the honey is mostly dissolved and the mixture looks like a smooth, slightly cloudy liquid.
Pour the liquid mixture evenly over the pork cushion meat in the slow cooker. The meat does not need to be fully submerged, but it should be nestled into the liquid so the bottom and sides are in contact with it.
Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork cushion meat is very tender and can be easily pulled apart with two forks.
Once the pork is tender, use two forks to gently shred or break the meat into large bite-size pieces right in the slow cooker, stirring it into the cooking liquid so every piece gets coated with the savory-sweet sauce.
Taste the sauce and adjust if needed: add a pinch of salt for more savoriness, a splash of orange juice for brightness, or a drizzle of honey if you prefer it slightly sweeter. Stir and let the pork sit on WARM for 10 to 15 minutes so the flavors meld before serving.
Serve the pork and plenty of the cooking liquid over your favorite base such as mashed potatoes, rice, or noodles, spooning extra sauce over the top.
Variations & Tips
For picky eaters, keep the flavors mild by using low-sodium broth and soy sauce, and skip any extra salt at the end. You can also serve the pork plain for kids and drizzle just a little sauce over their portions so they can decide how much they want. To add more spring flair, stir in 1 to 2 cups of sliced carrots or snap peas during the last hour of cooking so they stay a bit crisp-tender. For a slightly tangier version, replace half of the orange juice with apple cider vinegar. If you prefer a thicker sauce, remove the cooked pork to a plate, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot cooking liquid, then cover and cook on HIGH for 10 to 15 minutes until thickened before returning the pork. You can also use this meat for pulled-pork-style sandwiches by piling it on soft buns and topping with a simple slaw. Food safety tips: Always start with fully thawed pork, not frozen, when using a slow cooker so the meat passes quickly through the temperature danger zone. Keep the lid on during cooking to maintain a safe, steady temperature. Make sure the pork reaches an internal temperature of at least 145°F, though for this style of pulled pork, it will typically be 190°F or higher for tenderness. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, or freeze for longer storage.
