Tender Slow Cooked Pork With Onion Soup Mix Recipe

The fall months are upon us, which means that it's comfort food season. We can't think of a better, more comforting way to usher the season in than with this recipe for tender slow cooked pork, which comes to us from recipe developer Christina Musgrave of Tasting With Tina. Musgrave uses onion soup mix as the sole seasoning ingredient while slow-cooking the pork roast, which adds a perfectly savory flavor element. The onion soup mix is made of so many delicious seasonings that work well with roasted pork, including onion powder, onion flakes, beef bouillon, salt, pepper, and garlic — they are truly a match made in comfort food heaven!

"This recipe is great when you need something easy and delicious to feed a crowd," Musgrave explains. She also adds that "crock pot cooking is great for those who are looking for a delicious meal without a lot of dirty dishes or hassle." Considering the fact that this dish comes together in one dish, it's safe to say that it couldn't be more hassle-free to make this recipe. So, grab your slow cooker, and let's make this tender slow cooked pork with onion soup mix!

This recipe for slow cooked pork requires just five ingredients, making it as easy to make as it is delicious. For starters, you'll need a 4-pound pork roast or loin.  You will also need one packet of dry onion soup mix, some chicken stock (or beef stock, if you have that on hand), some all-purpose flour, and unsalted butter. That's it! Because you're simply using a packet of onion soup mix, you don't need a whole array of seasonings and spices to add flavor to the dish.

Place the entire pork roast in the vessel of your slow cooker. Open the packet of onion soup mix and sprinkle it into the slow cooker, evenly covering all of the pork. Then, pour in the chicken stock, which will partially submerge the pork roast. Set your slow cooker to low, and set the timer for eight hours. That's what we call a good old "set and forget," meaning that the slow cooker will do all the work. Because this recipe calls for eight hours of cooking, it's ideal for preparing in the morning and enjoying for dinner later that night.

After eight hours is up, your pork roast should be super tender — so tender, in fact, that when you go to remove it to a serving platter, we recommend grasping the whole thing with a set of tongs to make sure it holds together as you transfer it. After you've successfully transferred the pork to a serving platter, grab a couple of forks and start shredding. "There really isn't anything else to it," Musgrave explains of the simplicity of shredding the pork. "Since it cooks so long it should easily fall apart."

Go back to the slow cooker cooking vessel, and carefully transfer the juices that are left over into a saucepan medium-sized saucepan (a ladle works fine for this). Turn on the heat under the saucepan and set it to medium. Add two tablespoons of flour and one tablespoon of butter to the saucepan, and whisk to form your gravy. "This should be pork served with mashed potatoes," Musgrave notes of the best way to serve the dish. So grab some mashed potatoes, pile on the pork and gravy, and you've got one flavorful, fulfilling meal!