There is something mighty comforting about a slow cooker meal built from plain pantry staples and a package of pork stew meat. This vintage-style cubed pork recipe is the sort of practical supper that feels right at home in a Midwestern kitchen, where folks have long known how to turn a few humble ingredients into a tender, savory meal that tastes like it simmered all day with a whole lot of care. It is especially handy on busy days, since the slow cooker does the work while the pork becomes fork-tender in a rich, old-fashioned gravy.
Serve this over mashed potatoes, buttered egg noodles, or hot cooked rice so none of that good gravy goes to waste. A side of green beans, glazed carrots, or simple corn makes it feel like a full Sunday supper, and a piece of warm bread or a fluffy biscuit on the side is always welcome for sopping up the last bit from the plate.
5-Ingredient Slow Cooker Vintage Cubed Pork
Servings: 6
Ingredients
2 pounds raw cubed pork stew meat
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1 cup chicken broth
2 tablespoons Worcestershire sauce
Directions
1. Place the raw cubed pork stew meat in the bottom of a 5- to 6-quart slow cooker and spread it into an even layer.
2. In a medium bowl, stir together the onion soup mix, condensed cream of mushroom soup, chicken broth, and Worcestershire sauce until smooth.
3. Pour the soup mixture over the pork, making sure the meat is well coated. Cover with the lid.
4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is tender and the sauce has thickened into a rich gravy.
5. Stir gently before serving, then spoon the pork and gravy over mashed potatoes, noodles, or rice.
Variations & Tips
For a heartier supper: Add sliced mushrooms or a couple of cups of small-cut carrots and potatoes during the first half of cooking. That turns the dish into more of a one-pot meal and stretches it nicely for a hungry table.
For deeper flavor: If you have a few extra minutes, brown the pork in a skillet before adding it to the slow cooker. It is not necessary, but it gives the finished gravy an even richer, savory taste.
For a smoother gravy: Stir the sauce well before pouring it over the meat, and give everything a gentle stir once or twice near the end if your slow cooker runs hot around the edges. That helps keep the gravy creamy and evenly blended.
For easy seasoning: Taste the gravy before serving. Onion soup mix and Worcestershire usually bring enough salt, but a little black pepper or a pinch of garlic powder can be added if you want a touch more zip.
For leftovers: Store cooled leftovers in a covered container in the refrigerator for up to 3 days. The gravy reheats beautifully on the stovetop or in the microwave, making a fine next-day meal over toast, rice, or noodles.