There is something mighty comforting about a simple slow cooker supper, especially one that turns a humble pork roast into a tender Sunday dinner with almost no fuss. This old-fashioned style of cooking has deep roots in Midwestern kitchens, where a good roast and a few pantry staples could carry a family through a busy day and still bring everybody happily to the table. With just three ingredients, this vintage pork recipe delivers rich flavor, soft slices, and that wonderful home-cooked smell that fills the whole house.
Serve this pork with mashed potatoes, buttered egg noodles, or fluffy white rice to catch every bit of the savory juices. A side of green beans, glazed carrots, creamed corn, or a simple applesauce dish fits right in with the old Sunday dinner spirit, and warm dinner rolls make the meal feel especially complete.
3-Ingredient Slow Cooker Vintage Sunday Pork
Servings: 6 to 8
Ingredients
1 raw scored pork roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
Directions
1. Place the raw scored pork roast in the bottom of the slow cooker with the fat side facing up if there is a noticeable fat cap.
2. Sprinkle the dry onion soup mix evenly over the top of the pork roast, letting some fall down along the sides.
3. Spoon the cream of mushroom soup over the roast and spread it lightly across the top.
4. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours, until the pork is very tender and easy to slice or shred.
5. Lift the pork out carefully, let it rest for 5 to 10 minutes, then slice or shred and serve with the cooking juices spooned over the top.
Variations & Tips
For extra gravy: If you like more sauce for potatoes or noodles, stir the juices in the slow cooker before serving and spoon plenty over each portion. You can also whisk the juices in a saucepan for a smoother gravy-like finish.
Add a vegetable bed: Tuck thick-cut onions, carrots, or potatoes around the roast before cooking if you want the whole supper in one pot. Keep the pieces fairly large so they hold up during the long cooking time.
Best cut tip: A pork shoulder roast or pork butt works especially well here because it stays moist and becomes fork-tender in the slow cooker. If using pork loin, watch the cooking time more closely so it does not dry out.
Make it creamier: For a richer old-fashioned finish, add a second can of cream soup near the end of cooking or stir a little sour cream into the juices after the pork comes out.