This slow cooker Amish-style pork roast with noodles is one of those simple, dependable suppers I plan my week around. You literally sprinkle dry pork gravy mix over a raw pork roast, add just two more pantry ingredients, and let the slow cooker do the work. By the time everyone’s home and hungry, the pork is fall-apart tender and the noodles are coated in a cozy, savory gravy that tastes like something Grandma would’ve made after church on Sunday. It’s the kind of recipe small-town families pass around because it’s budget-friendly, kid-approved, and doesn’t ask much of you on a busy day.
Serve the pork and noodles in wide, shallow bowls so all that rich gravy has room to pool around the edges. A simple green vegetable—like steamed green beans, buttered peas, or a tossed salad—keeps the plate balanced. Warm dinner rolls or buttered bread are perfect for soaking up the extra gravy. If you’re feeding a bigger group, you can stretch the meal by adding a side of applesauce or coleslaw, which both pair nicely with the savory pork.
Slow Cooker Amish Pork Roast with Noodles
Servings: 6
Ingredients
1 (3–4 lb) boneless pork roast (shoulder or loin)
Directions
Place the raw pork roast into the bottom of a large slow cooker, fat side up if there is a fat cap. Pat it dry with paper towels if it’s very wet so the seasoning sticks better.
Open the packet of pork gravy mix and evenly sprinkle the dry mix all over the top and sides of the raw pork roast. If you like, gently pat the mix onto the meat with clean hands so it adheres well. The roast should look well-dusted with the gravy mix.
Pour the chicken broth around the sides of the pork roast in the slow cooker, trying not to wash the gravy mix off the top of the meat. The liquid should come up the sides of the roast but not completely cover it.
Cover the slow cooker with the lid and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork.
About 30 minutes before serving, remove the lid and carefully take the pork roast out onto a large plate or cutting board. Shred or pull the meat into large chunks using two forks, discarding any large pieces of fat. Skim excess fat from the surface of the cooking liquid if desired.
Turn the slow cooker to HIGH if it isn’t already. Stir the cooking liquid in the slow cooker so the gravy mix and broth are well combined. Add the uncooked egg noodles directly into the hot liquid, pressing them down gently so they’re mostly submerged.
Return the shredded pork to the slow cooker, nestling it in and around the noodles. Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender and have soaked up some of the gravy.
Once the noodles are cooked to your liking, taste the pork and gravy and adjust the seasoning with a pinch of salt and black pepper if needed. Give everything a final gentle stir, then let it sit, covered, for 5–10 minutes to thicken slightly before serving.
