When I need dinner to practically cook itself on a packed weekday, slow cooker pork shanks are one of those dependable meals that make the whole house smell like you had all day to fuss over it. Pork shanks are a naturally rich, budget-friendly cut that turns wonderfully tender with a long, gentle cook, and with just five ingredients you get a comforting, hearty dinner that feels a lot more special than the effort involved.
This dish is especially good with creamy mashed potatoes, buttered egg noodles, or a piece of crusty bread to soak up the savory cooking liquid. If you want to round it out with something fresh, simple green beans, roasted carrots, or a crisp side salad balance the richness nicely and make it feel like a complete family dinner.
5-Ingredient Slow Cooker Pork Shanks
Servings: 4
Ingredients
4 raw pork shanks, about 3 to 4 pounds total
1 packet dry onion soup mix, about 1 ounce
1 cup low-sodium chicken broth
1 pound baby carrots
1 pound small Yukon Gold potatoes
Directions
1. Place the raw pork shanks in the bottom of a large slow cooker in a single layer as much as possible.
2. Scatter the baby carrots and potatoes around and over the pork shanks.
3. Sprinkle the dry onion soup mix evenly over everything, then pour the chicken broth down the side of the slow cooker.
4. 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 the vegetables are cooked through.
5. Carefully remove the pork shanks and vegetables, spoon some of the cooking juices over the top, and serve hot.
Variations & Tips
Add garlic: If you have one extra pantry item, a few smashed garlic cloves added to the slow cooker give the broth even more depth without adding any extra work.
Make it richer: For a deeper, more robust flavor, use beef broth instead of chicken broth. It gives the finished juices more of a true braised taste that is especially good over mashed potatoes.
Trim for easier serving: Pork shanks can have a bit of extra exterior fat, so if yours look especially fatty, trim a small amount before cooking. It makes the final dish a little less greasy and easier to plate on a busy night.
Meal prep tip: You can load the pork, carrots, and potatoes into the slow cooker insert the night before, cover, and refrigerate. In the morning, sprinkle on the soup mix, add the broth, and start cooking so dinner is ready when you get home.
Thicken the juices: If you want more of a gravy, transfer the cooking liquid to a saucepan after the pork is done and simmer it with a small cornstarch slurry until slightly thickened before serving.