This slow cooker 4-ingredient Amish pork and dandelion greens is my ode to the comforting springtime dish my grandmother makes every May. In her small Midwestern town with strong Amish roots nearby, pork shoulder and foraged dandelion greens were a simple way to turn what was on hand into something rich, savory, and special. With just pork, fresh dandelion greens, broth, and a little apple cider vinegar, you get a deeply flavorful, tender pot of meat and greens that basically cooks itself while you’re at work. It’s the kind of humble, old-fashioned comfort food that somehow disappears the minute it hits the table.
Serve the pork and dandelion greens straight from the slow cooker into shallow bowls, making sure everyone gets plenty of the light, savory broth. It’s wonderful ladled over creamy mashed potatoes, buttered egg noodles, or simple boiled baby potatoes to soak up the juices. Add a side of crusty bread or warm dinner rolls and a crisp green salad or sliced cucumbers with vinegar for brightness. Leftovers are great piled onto toasted rolls like a rustic pulled pork sandwich, with a spoonful of the greens and broth on top.
Slow Cooker Amish Pork and Dandelion GreensServings: 6
Ingredients
3 to 3 1/2 lb boneless pork shoulder (pork butt), trimmed of excess hard fat
8 cups lightly packed fresh dandelion greens, rinsed well and roughly chopped
2 cups low-sodium chicken or vegetable broth
2 tbsp apple cider vinegar
Directions
Rinse the dandelion greens thoroughly under cool running water to remove any grit. Shake off excess water and roughly chop them into 2- to 3-inch pieces. Set aside to drain in a colander.
Place the pork shoulder in the bottom of a 5- to 7-quart slow cooker. If the piece is very thick, you can cut it into 2 or 3 large chunks so it cooks more evenly and shreds easily.
Pour the chicken or vegetable broth and the apple cider vinegar evenly over the pork shoulder. The liquid should come about one-third to halfway up the sides of the meat; it will release more juices as it cooks.
Pile the chopped dandelion greens on top of the pork. They will look like a lot at first, but they’ll cook down and wilt into the broth as the pork becomes tender.
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 cooked, use two forks to shred it directly in the slow cooker, pulling it into bite-size pieces and mixing it into the wilted dandelion greens and savory broth. Discard any large pieces of fat you come across as you shred.
Stir everything together well so the shredded pork, greens, and broth are evenly combined. Taste a small bite and, if desired, adjust with a splash more apple cider vinegar for brightness or a pinch of salt at the table, keeping in mind the broth you used may already contain salt.
Ladle the pork, dandelion greens, and some of the light broth into bowls and serve hot straight from the slow cooker. Switch the slow cooker to WARM to keep the dish ready for seconds or for anyone eating later.
Variations & Tips
If you can’t find fresh dandelion greens, you can substitute other sturdy, slightly bitter greens like mustard greens, turnip greens, or a mix of kale and Swiss chard. The flavor will be a bit different, but still delicious and comforting. For a slightly richer dish, use pork shoulder with a bit more marbling and don’t trim quite as much fat; the extra fat will melt into the broth. If you prefer a leaner version, you can use a pork loin roast, but watch the cooking time and check for tenderness a little earlier, as loin can dry out more quickly. To add a touch more depth while still keeping the ingredient list short, you can sear the pork shoulder in a hot skillet until browned on all sides before placing it in the slow cooker (this is optional and not necessary for safety). For meal prep, cook the pork and greens the day before, chill the crock (or a storage container) in the fridge, and skim any solidified fat from the top before reheating on LOW. Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you’re ready to cook. Do not put frozen pork directly into the slow cooker; thaw it completely in the refrigerator first to ensure it reaches a safe internal temperature quickly and evenly. The pork should reach at least 145°F internally, though it will typically be much higher by the time it’s fall-apart tender. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.
