This is my stripped-down, slow cooker version of what my grandfather used to call his “dollar dinner.” It’s a humble pot of pork and split peas that quietly bubbles away all day and somehow turns three simple ingredients into a thick, creamy, stick-to-your-ribs meal that easily feeds a family of six. The pork shoulder falls apart into tender, juicy chunks, the split peas melt into a velvety base, and the whole thing tastes like you fussed over it for hours—even though you mostly just toss everything in the slow cooker and walk away. It’s perfect for busy days, tight grocery budgets, and those chilly evenings when you want something cozy and comforting without a lot of work.
Ladle the pork and split peas into bowls and serve with thick slices of buttered bread, cornbread, or toast for dipping into the creamy peas. A simple green salad or sliced cucumbers with a little salt and vinegar helps cut through the richness. If your family likes it, pass black pepper, hot sauce, or a sprinkle of shredded cheese at the table so everyone can dress up their own bowl. It’s hearty enough to stand on its own, but a side of steamed frozen veggies or a pan of roasted carrots turns this into a complete, budget-friendly dinner.
Slow Cooker Poor Man Pork and Split PeasServings: 6
Ingredients
2 pounds boneless pork shoulder (or country-style pork ribs), cut into large chunks
2 cups dried green split peas, rinsed and picked over
6 cups low-sodium chicken broth or water
Directions
Rinse the split peas under cool running water, picking out any small stones or debris. Drain well and add them to the bottom of your slow cooker (at least 5-quart size).
Place the pork shoulder chunks on top of the split peas in an even layer. Try not to stack the meat too high so everything cooks evenly.
Pour the chicken broth (or water) over the pork and peas. The liquid should just cover the peas and most of the meat. If your slow cooker runs hot or you like a looser texture, you can add up to 1 extra cup of water.
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 split peas have mostly broken down and the pork is very tender and easy to pull apart with a fork.
Once cooked, use a large spoon to gently stir the pot. Break the pork into big, fork-tender chunks, mixing some into the peas while leaving some larger pieces on top. The split peas should be thick and creamy, with most of them dissolved into the liquid.
Taste and, if desired, season lightly with salt and black pepper just before serving, keeping in mind that the flavor is meant to be simple and comforting. Ladle into bowls, making sure everyone gets plenty of pork and creamy peas in each serving.
Variations & Tips
To keep this true to the spirit of a three-ingredient, budget-friendly “dollar dinner,” the base recipe is very simple, but you can easily dress it up. For more flavor, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, or a pinch of dried thyme or rosemary along with the broth. If you have them on hand, you can add 1 diced onion and 2 chopped carrots on top of the split peas before adding the pork, which makes it feel a little more like a classic split pea soup while still staying affordable. For picky eaters, you can shred the pork more finely so it blends into the peas, or keep the chunks larger so kids can pick around them if they prefer more of the creamy peas. If you want a smokier taste, substitute part of the pork shoulder with a small piece of smoked ham or smoked sausage (but be mindful of added salt). For a slightly lighter version, use leaner pork loin and add an extra 1/2 to 1 cup of liquid so it doesn’t dry out. Food safety tips: Always start with fresh, refrigerated pork and keep it chilled until you’re ready to cook. Do not use frozen pork directly in the slow cooker; thaw it fully in the refrigerator first to ensure it reaches a safe internal temperature quickly and evenly. Cook the dish until the pork reaches at least 145°F internally, though it will usually be much higher by the time it is fork-tender. Keep the slow cooker covered while cooking and avoid lifting the lid often, as this can lower the temperature and increase cooking time. Refrigerate leftovers within 2 hours of serving, store in a shallow container, and eat within 3 to 4 days, reheating until steaming hot before serving again.
