A hearty, old-fashioned pork dinner with the kind of simple, comforting flavor that feels like it came straight from a classic church supper table. This 5-Ingredient Vintage Church Supper Pork Butt is tender, savory, and incredibly easy to make, especially when prepared in the slow cooker.
Why You’ll Love This Recipe
- Only 5 simple ingredients
- Perfect for a slow Sunday dinner
- Pork becomes tender and juicy
- Minimal prep and easy cleanup
- Great for feeding a family or crowd
- Delicious served with mashed potatoes, green beans, or dinner rolls
Ingredients
- 3–4 lb boneless pork butt
- 1 packet onion soup mix
- 1 cup beef broth
- 1/2 cup brown sugar
- 2 tablespoons yellow mustard
How to Make It
- Prepare the Pork
Pat the pork butt dry with paper towels. Place it directly into the slow cooker.
- Make the Sauce
In a small bowl, whisk together the beef broth, brown sugar, yellow mustard, and onion soup mix until well combined.
- Slow Cook
Pour the mixture over the pork. Cover and cook on LOW for 8–9 hours, or until the pork is very tender and easily pulls apart with a fork.
- Shred and Serve
Transfer the pork to a large plate and let it rest for a few minutes. Shred or slice the meat, then spoon some of the flavorful cooking juices over the top.
Helpful Tips
For the most tender result, avoid opening the slow cooker frequently while the pork cooks. Keeping the lid closed helps maintain the cooking temperature.
If you prefer a richer sauce, transfer some of the cooking liquid to a saucepan after cooking and simmer it for several minutes until slightly reduced.
You can also add the shredded pork back into the slow cooker and let it sit in the juices for 10–15 minutes before serving.
What to Serve With It
This vintage-style pork dinner pairs beautifully with:
- Creamy mashed potatoes
- Buttered corn
- Green beans
- Homemade dinner rolls
- Coleslaw
- Roasted carrots
- Macaroni and cheese
Storage
Store leftover pork in an airtight container in the refrigerator for up to 3–4 days. Keep some of the cooking juices with the pork to help prevent it from drying out.
For longer storage, freeze cooled pork in an airtight freezer-safe container for up to 3 months.
FAQs
Can I use bone-in pork butt?
Yes. Bone-in pork butt works very well. You may need to allow additional cooking time depending on its size.
Can I make this recipe ahead of time?
Absolutely. Cook the pork, shred it, and refrigerate it with some of the cooking juices. Reheat gently before serving.
Can I cook it on HIGH?
Yes, although LOW is preferred for the most tender texture. On HIGH, begin checking around 4–5 hours, depending on the size of the pork.
What is the best cut for this recipe?
Pork butt, also called Boston butt, is ideal because it contains enough fat and connective tissue to become exceptionally tender during slow cooking.
Recipe Card
Prep Time: 10 minutes
Cook Time: 8–9 hours
Total Time: About 8 hours 10 minutes
Servings: 8
Calories: Approximately 430 per serving, depending on the pork used
Ingredients
- 3–4 lb boneless pork butt
- 1 packet onion soup mix
- 1 cup beef broth
- 1/2 cup brown sugar
- 2 tablespoons yellow mustard
Directions
- Place pork butt in the slow cooker.
- Whisk together onion soup mix, beef broth, brown sugar, and mustard.
- Pour the mixture over the pork.
- Cover and cook on LOW for 8–9 hours.
- Shred or slice the tender pork and serve with the cooking juices.
This 5-Ingredient Vintage Church Supper Pork Butt is the kind of easy, comforting slow-cooker dinner that turns a few pantry staples into a warm and satisfying family meal.