Throw raw cubed pork shoulder in the crock and 4 other easy ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker pork cacciatore is the kind of set-it-and-forget-it supper that fits right into a busy day on the farm or in town. You simply throw raw cubed pork shoulder in the crock, pour in just four more easy ingredients, and let the slow cooker do all the work. Cacciatore means “hunter-style” in Italian, and while the original dish was usually made with chicken, this hearty pork version feels right at home on a Midwestern table—rich, saucy, and perfect for spooning over something warm and filling. It’s the sort of meal that has husbands wandering into the kitchen, lifting the slow cooker lid, and asking when supper will be ready, then going back for seconds.

Serve this pork cacciatore ladled over hot egg noodles, mashed potatoes, or buttered rice so all that savory tomato and pepper sauce has something to soak into. A side of green beans, a simple tossed salad, or even just some buttered corn rounds out the plate nicely. If you have a heel of crusty bread or even plain sandwich bread, offer it alongside for sopping up the last of the sauce in the bowl.

5-Ingredient Slow Cooker Pork Cacciatore

Servings: 6

Ingredients

2 1/2 pounds raw pork shoulder, trimmed and cut into 1-inch cubes
1 (24-ounce) jar chunky tomato pasta sauce (with Italian herbs, if possible)
1 (12-ounce) jar roasted red peppers, drained and sliced into strips
1 medium yellow onion, thinly sliced
1 teaspoon dried Italian seasoning (or a mix of dried basil and oregano)

Directions

Place the raw cubed pork shoulder in an even layer on the bottom of a 5- to 6-quart slow cooker. The pork should be the first thing in the crock so it cooks gently in the sauce and stays tender.

Scatter the sliced onion evenly over the top of the pork. The onion will soften and melt down into the sauce as it cooks, adding sweetness and flavor.

Add the sliced roasted red peppers over the onions, spreading them out so each bite will have a little pepper. If any juices remain in the jar after draining, you can spoon in a tablespoon or two for extra flavor, but it’s not necessary.

Sprinkle the dried Italian seasoning evenly over the vegetables and pork. This gives the whole pot that cozy, slow-simmered, Italian-style flavor without needing a cupboard full of spices.

Pour the jar of chunky tomato pasta sauce over everything in the slow cooker, making sure all the pork is covered. Use a spatula or the back of a spoon to gently press the pork down so it’s nestled into the sauce, but do not stir too much—you want the pork to stay in contact with the bottom for even cooking.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and easily breaks apart with a fork. Avoid lifting the lid during cooking so the heat and moisture stay inside.

Once the pork is tender, give the mixture a gentle stir to combine the sauce, peppers, onions, and pork cubes. Taste and add a pinch of salt or black pepper if you feel it needs it, though many jarred sauces are seasoned enough on their own.

Serve the pork cacciatore hot over noodles, rice, or potatoes, spooning extra sauce over the top. If you like, finish each serving with a sprinkle of grated Parmesan cheese or a few torn fresh basil leaves, and get ready for everyone to ask for seconds.


Variations & Tips

If you like a little heat, add a pinch of red pepper flakes along with the Italian seasoning. For a slightly creamier, milder sauce, stir in 1/4 to 1/3 cup of heavy cream or half-and-half during the last 15 minutes of cooking. You can also stretch the meal by adding a drained can of mushrooms or a handful of sliced fresh mushrooms on top of the onions before pouring in the sauce. If you don’t have roasted red peppers, use a fresh red or green bell pepper, sliced thin; it will cook down nicely in the same amount of time. For a leaner version, trim more fat from the pork shoulder, but remember that a little marbling keeps the meat tender. Leftovers reheat well and can be turned into a new meal by shredding the pork and piling it on toasted rolls with a slice of provolone for an easy Italian-style sandwich.