This three-ingredient slow cooker supper is the kind of low-effort dinner that earns a permanent place in summer rotation, especially on days when turning on the oven feels unnecessary. The method is simple: a richly textured protein cooks gently with a sweet-tart ruby sauce until everything softens, glosses, and becomes deeply savory. It is the sort of practical American home-cooking formula that leans on a slow cooker for convenience while still delivering a dish with plenty of character.
Serve this with buttered egg noodles, mashed potatoes, polenta, or thick slices of toasted country bread to catch the glossy sauce. For something lighter, spoon it alongside corn on the cob, green beans, or a tomato-cucumber salad. A chilled iced tea, tart lemonade, or a light red wine all make easy pairings.
3-Ingredient Slow Cooker Mid-Summer Supper
Servings: 4 to 6
Ingredients
2 to 3 pounds pork hocks or pork shanks
1 1/2 cups ruby-red barbecue sauce or red currant sauce
1 medium yellow onion, sliced
Directions
1. Scatter the sliced onion evenly over the bottom of the slow cooker to create a bed for the meat.
2. Nestle the pork hocks or shanks on top of the onion layer, arranging them in a mostly even layer.
3. Pour the ruby-red sauce over the top, making sure the meat is well coated. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the meat is very tender and the connective tissue has softened to a silky texture.
4. Carefully turn the pieces once or twice during the final hour if convenient, then serve hot with plenty of sauce spooned over each portion.
Variations & Tips
Sauce Choice: Barbecue sauce gives this a familiar sweet-smoky profile, while red currant sauce makes it a little more old-fashioned and tangy. Either works well with the richness of the pork.
Best Cut: Pork hocks and shanks both contain plenty of collagen, which is what gives the finished dish its soft, glossy texture after a long cook. If one cut is easier to find, use it confidently.
Make the Sauce Lighter: If the finished pot seems a bit rich, skim excess fat from the surface before serving. A spoonful of cider vinegar or a squeeze of lemon at the table can also brighten the flavor.
Serving Tip: Because the sauce is deeply savory and slightly sticky, a mild starch such as noodles, rice, or potatoes helps balance the plate and makes the meal feel complete.
Storage: Leftovers keep well in the refrigerator for up to 3 days. The flavor often improves overnight, and the sauce will thicken as it cools, then loosen again when gently reheated.