On those extra-busy school nights, a slow cooker dinner that practically makes itself can feel like a lifesaver. This 5-ingredient pork supper is the kind of no-fuss meal I love keeping in rotation when work runs late and everyone is hungry at once. A raw boneless pork leg roast cooks low and slow until tender in a simple savory-sweet sauce, giving you a hearty dinner with very little hands-on effort.
This pork is especially good served over mashed potatoes, buttered egg noodles, or steamed rice so none of the flavorful juices go to waste. For an easy vegetable side, add green beans, roasted carrots, or a crisp salad, and if you want to stretch the meal, warm dinner rolls or thick slices of bread are perfect for mopping up the sauce.
5-Ingredient Slow Cooker School Night Supper
Servings: 6
Ingredients
1 raw boneless pork leg roast, about 3 to 4 pounds
1 packet onion soup mix, about 1 ounce
1 cup barbecue sauce
1/2 cup apple juice
1 tablespoon Worcestershire sauce
Directions
1. Place the raw boneless pork leg roast in the bottom of the slow cooker insert.
2. In a small bowl, stir together the onion soup mix, barbecue sauce, apple juice, and Worcestershire sauce until combined.
3. Pour the sauce mixture over the pork, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is very tender.
4. Transfer the cooked pork to a cutting board and let it rest for 10 minutes. Slice or shred, then return some of the juices over the meat before serving.
Variations & Tips
Make It Tangier: Swap part of the barbecue sauce for chili sauce or add a spoonful of apple cider vinegar if you like a brighter, less sweet finish. This is a great trick if you're serving the pork in sandwiches.
Meal Prep Tip: Mix the sauce the night before and refrigerate it in a covered container. In the morning, all you have to do is place the roast in the slow cooker, pour over the sauce, and turn it on before heading out the door.
For Easier Slicing: If you want neat slices instead of shredded pork, check the roast closer to the minimum cook time and let it rest before cutting. For a more pulled-pork texture, cook until it falls apart easily with two forks.
Stretch the Leftovers: Leftover pork is fantastic tucked into sandwich buns, spooned over baked potatoes, or folded into quesadillas the next day. Store the meat with some of the cooking juices so it stays moist when reheated.