Slow Cooker Amish Pork and Butter Beans

This slow cooker amish pork and butter beans recipe is the best dinner ever when you’re looking for comfort food but don’t feel like doing much work. Just dump the four ingredients in the pot and go! All day long, your slow cooker works to transform the pork until it’s fork-tender and falls apart into the broth.

There’s no chopping, browning, or pre-cooking of anything here. I love how it tastes like old-fashioned, slow-cooked dinner all day long, without having to stand over the stove on a busy Tuesday. It’s a budget-friendly meal that smells wonderful as it cooks.

Why You Will Love This Recipe

You’ll love how comforting this dish is, as the buttery, creamy beans and melt-in-your-mouth pork are the perfect combination. If you’ve had a crazy long day and all you want is a hot meal when you get home, this is your answer. Your slow cooker will fill your house with the smell of savory, delicious dinner as the juices combine.

Best of all, cleanup is quick and painless, which makes for less stress on busy nights. You can cook all four ingredients in one pot. There’s no need to wash several pans and utensils afterward. You get a delicious, homemade meal on the table in very little time, giving you the opportunity to relax with your family.

What You Need

To bring this hearty meal together, you only need a pork shoulder roast, canned butter beans, dry onion soup mix, and chicken broth.

Pork Shoulder Roast

A good, marbled pork shoulder ensures your meat is nice and tender, shredding easily when finished cooking. It gives your dish a deep flavor that permeates throughout. Thick-cut boneless pork chops would work well, too, but might cook more quickly.

Canned Butter Beans

Large, buttery beans make a perfect choice here. They soak up the juices from the pork and maintain a soft, tender texture. Just rinse and drain them, and then you can toss them directly into the slow cooker. If you can’t find butter beans at your grocery store, canned cannellini beans or great northern beans are a good substitute.

Dry Onion Soup Mix

My favorite shortcut! This is a really cheap item to keep on hand because it gives such a nice savory flavor without having to peel and chop an onion. It seasons the broth and meat perfectly in one quick step! You could also make your own mix of garlic powder, onion powder and some salt.

How to Make It

This recipe comes together quickly. Simply follow the directions below for an easy, comfort-food dinner that takes just 5 minutes to get started.

Prep the Pork

Remove any overly large chunks of fat from your pork shoulder roast. Place it in the center of your slow cooker. No browning or searing required.

Add the Beans

Drain the butter beans and rinse them. Add them to the slow cooker. Arrange the beans along the sides of the pot.

Season the Broth

Whisk the dry onion soup mix into the chicken broth. You don’t need all of the soup mix to dissolve. Pour the mixture over the pork and beans.

Cook Low and Slow

Cover the pot and cook on low for 6 to 8 hours. The pork will shred easily when done.

Shred and Serve

Shred the pork with 2 forks. Stir the pork into the beans and broth. Ladle the mixture into serving bowls.

My Best Tips

For the most tender pork, don’t open the slow cooker while the meat is cooking. Every time you lift the lid, the slow cooker loses heat and steam and the cooking time increases.

If you find that the liquid is a little too thin when it’s done cooking, you can thicken it up by removing the lid, turning the heat up to high, and mixing in a cornstarch slurry 20 minutes before serving. 

If you’re going to have a meal where you just know you won’t want to do the dishes, invest in a slow cooker liner! It’s a small thing, but one extra little step that means you’ll only have to wash dishes for 30 seconds after a great meal.

Storage and Reheating

• To Store: Allow the pork and beans to cool completely, transfer them to an airtight container, and refrigerate for up to 4 days.
• To Freeze: Allow the leftovers to cool completely, place them in a freezer bag or container, and freeze for up to 3 months.
• To Reheat: Reheat portions in the microwave or in a saucepan over medium-low heat. Add some broth if needed.

Serving Suggestions

• Thick, warm slices of buttery cornbread to dip in the savory broth.
• A crunchy cabbage slaw dressed with a light apple cider vinaigrette.
• Green beans, steamed and topped with a little butter and cracked pepper.
• Mashed potatoes to spoon underneath the pork and beans.

Frequently Asked Questions

Can I cook this on the high setting?

You can cook this recipe on high for about 4-5 hours, but cooking on low generally results in more tender, shreddable pork.

Do I have to use canned beans?

Using canned beans makes this recipe so quick, but you could definitely use dried butter beans. Just be sure to soak and fully boil them until tender on the stovetop before adding them to your slow cooker because they won’t become tender in the slow cooker alone.