Slow cooker pork like this is the kind of comforting supper that earns a regular spot in a busy family meal plan. With just a few ingredients and a long, gentle cook, the pork turns tender and richly flavored in its own dark broth, making it a simple old-fashioned style of meal that feels especially welcome on warm days when nobody wants to stand over the stove.
This pork is delicious served over mashed potatoes, buttered egg noodles, rice, or a thick slice of toast to soak up the broth. For lighter summer sides, add green beans, corn on the cob, a crisp cucumber salad, or simple coleslaw so the meal feels balanced and easy for the whole table.
3-Ingredient Slow Cooker Vintage Dark Broth Pork
Servings: 6
Ingredients
3 to 4 pounds pork shoulder roast
1 packet dry onion soup mix, about 1 ounce
2 cups beef broth
Directions
1. Place the pork shoulder roast in the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the top of the pork.
3. Pour the beef broth around and over the pork.
4. Cover and cook on low for 8 to 10 hours, or until the pork is very tender and easy to pull apart with a fork.
5. Shred or break the pork into large pieces, then spoon some of the broth over the top before serving.
Variations & Tips
For milder flavor: If you are serving little ones or anyone sensitive to strong savory flavors, use low-sodium beef broth and add a splash of water to soften the seasoning a bit. You can always spoon more broth over each serving for the folks who like a richer bite.
For easy shredding: Pork shoulder gives the best tender texture for this recipe. If the roast is especially large, cut it into two big pieces so it cooks more evenly and gets seasoned all the way through.
For serving a crowd: This recipe holds nicely on the warm setting for a short time after cooking. Set out buns, mashed potatoes, or cooked noodles and let everyone build their own plate, which is especially helpful for picky eaters and summer family gatherings.
For extra broth: If your family likes plenty of spoonable broth for potatoes or rice, add an extra 1/2 to 1 cup beef broth at the beginning. Keep in mind the pork will also release juices as it cooks.