Amish Horseradish Pork Roast Slow Cooker 3-Ingredient

Amish Horseradish Pork Roast Slow Cooker 3-Ingredient. Sunday Dinner Magic: Only 3 Ingredients. Grandma’s special trick makes the yummiest, soft pork you’ll ever eat.

This easy slow cooker pork uses grandma’s old Amish way. It needs just 3 things from your kitchen. Your cooker does the slow work to make juicy, pull-apart meat in a creamy, zingy horseradish gravy. It’s great for busy families who love cozy meals without stove watching.

Pile the pork on mashed potatoes or noodles to catch the tasty sauce. Add green beans, carrots, or peas on the side. A fresh salad cuts the creaminess. Leftovers make awesome sandwiches on rolls with extra sauce. Warm bread soaks up every drop!

Tender pork shoulder melts in your mouth after slow cooking in a zippy horseradish and mushroom sauce. Grandma’s no-fuss Amish recipe uses just 3 pantry staples for rich, creamy gravy. Perfect over potatoes; feeds a family with leftovers for sandwiches. Hands-off dinner that’s cozy and full of flavor!

Servings: 6

Ingredients

• 3 to 4 pounds boneless pork shoulder or pork butt

• 1 jar (8 ounces) creamy horseradish sauce

• 1 can (10.5 to 14 ounces) cream of mushroom soup

Amish Horseradish Pork Roast: Directions

1. Cut off big chunks of fat from the pork, but keep some for taste and juiciness. Dry the meat with paper towels so sauce sticks well.

2. Mix horseradish sauce and mushroom soup in a bowl until smooth and light-colored. Taste a tiny bit—if you want more zing, add extra horseradish at the end.

3. Put pork in a 5- to 7-quart slow cooker, fat side up to drip flavor down.

4. Pour sauce over pork. Spread it to cover top and sides. It gets runny and gravy-like as pork cooks.

5. Cover and cook on low 8-10 hours or high 4-5 hours, until pork pulls apart easy with forks (at least 190°F inside).

6. Lift pork to a plate. Shred into big chunks with forks. Scoop off extra fat from sauce if you want.

7. Mix shredded pork back into sauce. Set to warm 10-15 minutes to soak up flavor.

8. Taste sauce—add more horseradish for kick if needed. Serve hot with lots of sauce on top!