Dump raw cubed pork shoulder in the slow cooker with 4 simple pantry staples and get a meal so satisfying your family will be begging for more.

This 5-ingredient slow cooker pork stew is my nod to the kind of cooking families leaned on during the Depression era: inexpensive cuts of meat, a few pantry staples, and time doing most of the work. You literally dump raw cubed pork shoulder into the slow cooker with four simple pantry ingredients, turn it on, and walk away. The result is a deeply comforting, brothy stew with tender pork and colorful root vegetables that feels far more generous than the short ingredient list suggests—exactly the kind of meal that stretches a budget and still has everyone asking for seconds.

Serve this stew in wide bowls over hot cooked rice, egg noodles, or simply with thick slices of crusty bread for dunking. A simple green salad or some quickly sautéed cabbage or frozen peas on the side adds freshness and color. If you like a little heat, a splash of hot sauce or a pinch of red pepper flakes at the table wakes up the broth nicely. Leftovers reheat well and make an easy lunch the next day.

Servings: 6

2 1/2 pounds pork shoulder, trimmed and cut into 1-inch cubes

Layer the cubed pork shoulder in an even layer on the bottom of a 5- to 6-quart slow cooker. This gives the meat direct contact with the heat so it cooks through and becomes tender.

Scatter the diced mixed root vegetables and the diced onion evenly over the pork. Aim for small, even pieces so everything cooks at the same rate and the vegetables stay brightly colored and tender, not mushy.

Sprinkle the kosher salt evenly over the pork and vegetables. This early seasoning helps draw out juices and builds flavor in the simple broth as it cooks.

Pour the chicken broth (or water mixed with bouillon) over everything. The liquid should just barely cover the pork and vegetables; if needed, add a little more water to reach the top of the ingredients without fully submerging them.

Gently stir once from the bottom to lightly mix the pork cubes with the vegetables while still keeping most of the pork toward the bottom of the slow cooker. You should see the raw cubed pork nestled with the colorful diced root vegetables in the liquid.

Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and the vegetables are cooked through but still hold their shape.

Taste the broth and adjust the seasoning with a bit more salt if needed. If you prefer a slightly thicker stew, use a spoon to lightly mash some of the potatoes or root vegetables against the side of the slow cooker and stir them back into the liquid.

Ladle the pork stew into warm bowls, making sure each serving gets a good mix of pork, vegetables, and broth. Serve hot with your choice of simple sides.

To keep the spirit of a Depression-era pantry, think in terms of what you already have on hand. Any combination of root vegetables works: use all potatoes if that’s what you’ve got, or mix in sweet potatoes, rutabaga, or celery root for extra flavor and color. If you only have water and salt, skip the broth and bouillon—the pork and onions will still create a modest but satisfying broth; you can deepen it with a splash of soy sauce or Worcestershire if available. For more body, stir in 1/4 cup of rinsed pearl barley or rice at the beginning, adding an extra 1/2 cup of water or broth. If you like herbs, toss in a bay leaf or a teaspoon of dried thyme or mixed Italian seasoning before cooking. To stretch the stew further, add a drained can of beans (such as white beans or pinto beans) during the last hour of cooking. Leftovers can be cooled and refrigerated for up to 4 days or frozen for up to 3 months; the flavors often improve by the next day.