There is something mighty satisfying about a supper that asks so little of you and gives back so much at the table. This kind of slow cooker pork is the sort of meal country cooks have leaned on for generations when the garden is still giving up its last sweet peppers and onions, and the days are busy from sunrise to supper. With just a raw boneless pork shoulder roast and two simple companions, you get tender, juicy meat that tastes like you fussed all afternoon, even though the crock did the heavy lifting.
Serve this pork over mashed potatoes, buttered egg noodles, or fluffy white rice to catch every bit of the savory juices. It also makes a fine sandwich piled onto soft buns with a scoop of coleslaw, and if you have late-summer corn, green beans, or sliced tomatoes on the side, you will have a meal that feels right at home on any Midwestern table.
3-Ingredient Slow Cooker End of Summer MagicServings: 6 to 8
1 boneless pork shoulder roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 jar pepperoncini peppers with juice, 16 ounces
1. Place the raw boneless pork shoulder roast in the bottom of a slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour the pepperoncini peppers and all their juice over the top.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and easily pulls apart with a fork.
4. Transfer the pork to a platter or large bowl, shred it with two forks, and spoon some of the cooking juices and peppers over the top before serving.
Variations & TipsFor a milder version: If your family likes the tang of pepperoncini but not too much zip, use a smaller amount of the pepper juice and add the rest later to taste. The peppers mellow as they cook, but a little caution at the start keeps the flavor gentle.
For sandwich night: Pile the shredded pork onto toasted buns and top with a little slaw or sliced pickles. It is a wonderful way to stretch the meal into a second day, and those juices spooned over the meat keep every bite moist.
For richer pan juices: After shredding, return the pork to the slow cooker and let it sit in the juices for 15 to 20 minutes on warm. That old-fashioned trick gives the meat time to soak up even more flavor before it reaches the table.
For easy leftovers: Store cooled pork with some of its juices in the refrigerator for up to 4 days. It reheats beautifully for baked potatoes, rice bowls, or quick suppers when the evening gets away from you.