This 4-Ingredient Slow Cooker County Fair Feast is the kind of easy supper that feels a little special without asking much from the cook. A pork sirloin tip roast turns tender and flavorful after a long, gentle simmer with just a few pantry staples, making it perfect for busy weekdays, potlucks, or those weekends when you want the house to smell wonderful all afternoon. It has that hearty, homespun feel of a fairground comfort meal, only made right in your own kitchen.
Serve this pork over mashed potatoes, buttered egg noodles, or fluffy rice so none of the savory juices go to waste. For vegetables, green beans, sweet corn, or a simple side salad fit nicely, and soft dinner rolls are always welcome at the table for soaking up the sauce. If you're feeding a crowd, a tray of roasted carrots or baked beans rounds things out beautifully.
4-Ingredient Slow Cooker County Fair Feast
Servings: 6 to 8
Ingredients
1 raw pork sirloin tip roast, about 3 to 4 pounds
1 packet onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
1 cup apple juice
Directions
1. Place the raw pork sirloin tip roast into the bottom of the slow cooker insert.
2. In a small bowl, stir together the onion soup mix, cream of mushroom soup, and apple juice until combined, then pour the mixture evenly over the roast.
3. Cover and cook on low for 8 to 10 hours or on high for 4 1/2 to 6 hours, until the pork is very tender and easy to pull apart with a fork.
4. Transfer the pork to a cutting board or serving platter, slice or shred as desired, then spoon some of the cooking juices over the top before serving.
Variations & Tips
For picky eaters: Slice the pork instead of shredding it and serve the cooking juices on the side. Kids and selective eaters often like being able to choose how much sauce goes on their plate.
Make it heartier: Add baby carrots and halved small potatoes around the roast at the beginning of cooking for a full one-pot meal. They soak up the flavor beautifully and make serving supper even easier.
For a richer gravy: If you'd like a thicker finish, remove the cooked roast and whisk a cornstarch slurry into the hot cooking liquid on the stovetop or using the slow cooker's sauté setting if yours has one. Let it bubble for a few minutes until nicely thickened.
Leftover idea: Leftover pork is wonderful piled onto toasted buns, tucked into quesadillas, or spooned over baked potatoes the next day. Store leftovers in a little of the cooking juice to help keep the meat moist.