There is something mighty satisfying about a supper that asks so little of the cook and gives back so much at the table. This kind of slow cooker pork roast is the sort of practical Midwestern meal that busy farm families and working households have leaned on for generations: a sturdy cut of meat, a handful of pantry staples, and a long, gentle cook that fills the house with the promise of supper. By the end of the day, that humble picnic roast turns tender, rich, and full of savory flavor with hardly any fuss at all.
Serve this pork roast with mashed potatoes, buttered egg noodles, or plain white rice to soak up the flavorful juices. A side of green beans, sweet corn, or a simple cucumber salad balances the richness nicely, and if you have leftovers, the shredded pork makes wonderful sandwiches on soft buns with a spoonful of the cooking sauce.
4-Ingredient Slow Cooker Mid-Summer Suppertime Pork Picnic Roast
Servings: 6 to 8
Ingredients
1 raw bone-in pork picnic roast, about 5 to 7 pounds
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 cup water
Directions
1. Place the raw bone-in pork picnic roast in the bottom of a black slow cooker.
2. In a small bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and water until combined.
3. Pour the soup mixture over the pork roast, covering as much of the top as you can.
4. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily from the bone.
5. Transfer the roast to a platter, remove the bone, and slice or shred the pork. Spoon some of the cooking juices over the top before serving.
Variations & Tips
For extra flavor: If you have a little more time, brown the pork roast in a hot skillet with a bit of oil before placing it in the slow cooker. It is not necessary, but it does add deeper color and a richer roasted taste.
Make the gravy smoother: After the pork is done, skim excess fat from the cooking liquid and whisk the juices in a saucepan over medium heat. If you like a thicker gravy, stir in a small slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
Add a vegetable bed: A layer of peeled carrots, onion wedges, or halved baby potatoes under the roast makes this a fuller one-pot meal. They will soak up the drippings and turn wonderfully tender.
Leftover idea: Shred the extra pork and store it with a little of the cooking liquid so it stays moist. It reheats beautifully for sandwiches, over baked potatoes, or tucked into buttered rolls the next day.