There is something mighty comforting about a slow cooker meal that asks so little of you and gives back a supper that tastes like it took all day of careful tending. This 4-Ingredient Slow Cooker Election Day Winner is the kind of plainspoken Midwestern cooking I have always loved: a sturdy pork butt roast, a few pantry staples, and enough low, steady heat to turn everything tender and full of rich flavor. It is the sort of meal you can set going in the morning and come back to when the house is ready for a hearty, no-fuss dinner.
Serve this pork with mashed potatoes, buttered egg noodles, or a scoop of rice to catch every bit of the juices. For a true comfort-food plate, add green beans, corn, coleslaw, or a simple pan of roasted carrots on the side. A basket of soft rolls or thick slices of sandwich bread also goes mighty well if you want to pile the pork high and make hearty sandwiches the next day.
4-Ingredient Slow Cooker Election Day Winner
Servings: 8
Ingredients
1 raw pork butt roast, about 4 to 5 pounds
1 packet ranch seasoning mix, about 1 ounce
1 packet brown gravy mix, about 0.87 to 1 ounce
1/2 cup pepperoncini peppers with 1/4 cup of the brine
Directions
1. Place the raw pork butt roast in the bottom of your slow cooker with the fat cap facing up.
2. Sprinkle the ranch seasoning mix and brown gravy mix evenly over the top of the roast.
3. Scatter the pepperoncini peppers around and over the roast, then pour in the brine.
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 pulls apart easily with a fork.
5. Shred the pork right in the slow cooker, tossing it with the juices before serving.
6. Serve hot on plates or piled onto sandwich rolls with your favorite sides.
Variations & Tips
Make It Sandwich-Style: This pork is especially good heaped onto toasted buns. If you like, add a slice of provolone or a spoonful of coleslaw right on top for a supper that eats like a full meal in your hands.
Add a Little Heat: For folks who enjoy a spicier bite, stir in a few extra pepperoncini or a spoonful of the brine after shredding. It brightens the rich pork without taking away that slow-cooked comfort.
Trim or Leave the Fat Cap: I like to leave most of the fat cap on while it cooks because it helps keep the roast moist. Once the pork is done, you can skim excess fat from the juices or remove any larger fatty pieces while shredding.
Make-Ahead Tip: This is a fine dish for busy days. Cook the pork ahead, cool it in some of the juices, and refrigerate. The next day, warm it gently in the slow cooker or on the stovetop so it stays tender.
Stretch the Leftovers: Leftover pork can be tucked into baked potatoes, folded into tacos, spooned over rice, or mixed into macaroni and cheese. That is the beauty of a big roast like this; one supper often turns into another.