My grandmother stretched one cheap cut to feed 8 people during hard times. This forgotten root vegetable makes the most tender meal

This slow cooker 3-ingredient poor man pork and rutabaga is the kind of meal my grandmother leaned on when money was tight but there were still eight hungry mouths to feed. She’d buy one cheap pork shoulder, tuck it into the pot with a pile of rough-cut rutabaga, and let time and patience turn it all into something tender, fragrant, and filling. Rutabaga was her secret: a humble, forgotten root that soaked up all the pork drippings and stretched the meat so every plate looked generous. This recipe keeps that spirit—simple, thrifty, and comforting—while using the slow cooker to do the work for you.

Serve big spoonfuls of the shredded pork and caramelized rutabaga in shallow bowls, making sure to ladle some of the rich amber cooking juices over the top. It’s lovely over mashed potatoes, buttered egg noodles, or just with thick slices of white or rye bread to mop up the juices. A simple side of green beans, coleslaw, or a crisp lettuce salad balances the richness. If you like, pass a shaker of salt and pepper at the table so folks can season their own, and maybe a little dish of prepared mustard or horseradish for those who enjoy a sharper bite with their pork.

Servings: 8

3 1/2 to 4 pounds bone-in pork shoulder (also called pork butt)

Peel the rutabaga with a sturdy vegetable peeler or sharp knife, trimming off any tough or waxy outer layer. Cut into roughly 1 1/2-inch chunks so they hold their shape during the long cooking time.

Scatter the rutabaga chunks evenly over the bottom of a large slow cooker (5- to 7-quart). Sprinkle with half of the salt to help season the vegetables as they cook.

Pat the pork shoulder dry with paper towels. If there are any large, loose flaps of fat, you can trim them, but leave most of the fat cap on; it will baste the meat and rutabaga as it cooks.

Rub the remaining salt all over the pork shoulder, making sure to season all sides. Set the pork, fat-side up, directly on top of the bed of rutabaga in the slow cooker. As the fat renders, it will drip down and flavor the vegetables.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the pork is fork-tender and easily shreds and the rutabaga is very soft with some pieces turning golden around the edges. Do not add water; the pork will release enough juices to create a rich cooking liquid.

Once cooked, carefully lift the pork shoulder onto a cutting board. Remove and discard the bone and any large pieces of fat. Shred the meat into large, rustic chunks with two forks.

Use a slotted spoon to gently stir and turn the rutabaga chunks in the cooking liquid left in the slow cooker, breaking a few pieces slightly so they soak up even more of the juices. Return the shredded pork to the slow cooker and nestle it among the rutabaga.

Taste a small bite of pork and rutabaga and adjust seasoning if needed, adding a pinch more salt at the table rather than in the pot if you’re serving children or anyone watching their sodium.

Ladle the tender shredded pork, golden rutabaga, and some of the rich amber cooking juices into bowls or onto plates and serve hot.

To keep this true to its poor man roots, the base recipe uses just pork shoulder, rutabaga, and salt, letting the meat and vegetable do the talking. If you’d like to dress it up a bit, you can sprinkle black pepper, garlic powder, or dried thyme over the pork with the salt. A sliced onion under the rutabaga adds sweetness without changing the spirit of the dish too much. For more color, you can tuck a couple of peeled, chunked carrots in with the rutabaga. If you prefer less fat, trim more of the external fat from the pork shoulder before cooking, but leave at least a thin layer so the meat stays moist. For a slightly thicker, almost gravy-like broth, mash a few rutabaga pieces into the cooking liquid right before returning the shredded pork to the slow cooker. Food safety tips: Always thaw pork in the refrigerator, not on the counter, before putting it into the slow cooker. Use a slow cooker that is at least half full but not packed to the brim so it heats evenly. For safety, the pork should reach an internal temperature of at least 190°F for easy shredding; most slow cookers will achieve this on LOW in 8 to 10 hours, but if your cooker runs cool, you may need a bit more time. Once cooked, don’t leave the pork and rutabaga on the warm setting for more than 2 to 3 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until piping hot before serving.