Dump a raw smoked pork hock in the pot with just 3 other ingredients and get a meal so incredible your husband will be asking for it every single week

This is the kind of slow cooker supper I lean on when Mother’s Day falls in the middle of a busy week and I still want the house to smell like Sunday at my mother’s table. It starts with a raw smoked pork hock, the same thrifty, flavorful cut my parents used for bean soup and winter stews. Here we let the hock do all the heavy lifting: you simply tuck it into the slow cooker with potatoes, onions, and a can of cream of mushroom soup, then walk away. By suppertime, the meat is fall-apart tender, the potatoes are bathed in a smoky, creamy gravy, and it’s the kind of stick-to-your-ribs comfort that has husbands (and everyone else at the table) asking when you’ll make it again.

Spoon the tender potatoes and shredded pork into shallow bowls and ladle plenty of the creamy gravy over the top. This is lovely with a simple green vegetable—steamed green beans, buttered peas, or a tossed salad—to balance the richness. Warm dinner rolls or thick slices of buttered country bread are perfect for mopping up the sauce. If you like a little brightness on your plate, serve with tangy coleslaw or a few dill pickle spears alongside.

Servings: 4

1 raw smoked pork hock (about 1 1/2 to 2 pounds)

Place the raw smoked pork hock in the bottom of a 5- to 6-quart slow cooker, skin side up if it has the rind on. This is your flavor base, so make sure it sits flat in the center of the crock.

Scatter the potato chunks evenly around and on top of the pork hock. You want the potatoes tucked in snugly so they can soak up all the smoky juices as the meat cooks.

Lay the sliced onion over the potatoes and around the hock. The onions will soften and melt into the juices, adding sweetness and depth to the gravy.

Spoon the condensed cream of mushroom soup over the top of the onions and potatoes. Do not dilute the soup with water; it will loosen into a creamy sauce as the pork hock releases its juices.

Cover the slow cooker with the lid. Cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the pork hock is very tender and the potatoes are soft when pierced with a fork.

When cooking time is up, carefully lift the pork hock out onto a plate or cutting board. Remove and discard the skin, bone, and any large pieces of fat. Shred or chop the tender meat into bite-size pieces.

Return the shredded pork to the slow cooker and gently stir it into the potatoes, onions, and creamy sauce. Taste and add a little salt and black pepper if needed; the smoked hock and soup are already salty, so season lightly.

Ladle the pork, potatoes, and gravy into warm bowls or plates and serve hot, making sure each portion gets some of the smoky meat and plenty of sauce.

If you’d like a little extra color and sweetness, you can tuck 2 to 3 large carrots (peeled and cut into chunks) in with the potatoes without changing the spirit of the recipe. For a slightly lighter version, use cream of chicken or cream of celery soup instead of cream of mushroom. If your family enjoys herbs, sprinkle 1 teaspoon of dried thyme or a bay leaf over the top before cooking and remove the bay leaf before serving. To stretch the meal for more people, stir in 1 to 2 cups of frozen peas during the last 20 minutes of cooking on HIGH. For food safety, keep the raw smoked pork hock refrigerated until you’re ready to cook, and do not leave it sitting at room temperature for more than 1 to 2 hours. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats properly. Always cook pork hocks to the point where the meat is fully cooked and easily pulls from the bone; if in doubt, check that the internal temperature in the thickest part reaches at least 145°F, though this recipe typically takes the meat well beyond that into the tender, shreddable stage. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until piping hot before serving.