When the garden is still giving a few dependable vegetables and the day has been full, this kind of simple slow cooker supper really earns its place on the table. Inspired by the practical spirit of victory garden cooking, this recipe leans on just a few everyday ingredients to create a hearty, comforting meal with hardly any fuss, making it especially nice for late summer evenings when you want dinner handled well before everyone gathers.
This supper is especially good with buttered potatoes, simple green beans, or thick slices of bread to soak up the savory juices. If you have tomatoes, cucumbers, or corn from the garden, a plain fresh side brings a nice balance to the rich main dish, and for a family-style meal I like to set everything out together so everyone can build a plate they love.
3-Ingredient Slow Cooker 1940s Victory Garden Supper
Servings: 6
Ingredients
2 1/2 to 3 pounds pork shoulder roast
1 large yellow onion, sliced
1 cup barbecue sauce
Directions
1. Spread the sliced onion across the bottom of the slow cooker to make a bed for the roast.
2. Set the pork shoulder roast on top of the onions, then pour the barbecue sauce evenly over the meat, coating the top and sides as much as you can.
3. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is very tender and pulls apart easily with a fork.
4. Shred the meat right in the slow cooker, stir it into the onions and juices, and let it sit for 5 to 10 minutes before serving so everything soaks up the sauce.
5. Serve hot with your favorite late summer sides.
Variations & Tips
For a milder family version: Use a sweet, smoky barbecue sauce if you are serving little ones or anyone who prefers gentler flavors. It keeps the dish rich and comforting without too much tang.
For a garden-style plate: Spoon the meat alongside boiled potatoes, corn, or stewed green beans to give it that practical supper-table feel. This is a lovely way to stretch the meal and make it feel complete with simple vegetables.
For easier shredding: Let the roast rest in the cooker for a few minutes with the lid off before pulling it apart. That little pause makes it easier to handle and helps the juices settle back into the meat.
For make-ahead planning: You can place the onions in the crock and set the roast on top the night before, then cover and refrigerate the insert if your slow cooker model allows it. Add the sauce in the morning and start cooking for a very easy day.
For a thrifty leftover meal: Pile the leftovers onto toasted buns, spoon them over baked potatoes, or tuck them into warm rolls. Families always seem to enjoy seeing the same supper turn into something a little new the next day.