Family Table: A Supper Worth Waiting For
October 5, 2026
By Cristen Clark
There are few meals that make a house feel more welcoming than the aroma of a comforting meal simmering in a slow cooker all day. With just a little patience, fork-tender bites of pork shoulder soak up bold flavors, creating a meal worthy of a Sunday supper.
One of my favorite ways to prepare pork shoulder is with agrodolce, an Italian sauce whose name literally means "sweet and sour." Unlike the bright, vinegar-heavy flavors found in many barbecue sauces common in the Midwest, agrodolce is a bit mellower and more balanced. It combines the sweetness of honey and apples with a delicate tang from quality balsamic vinegar. The added layers of garlic, onions, apples and herbs create a rich, glossy sauce that perfectly complements slow-cooked pork and dreamy mashed potatoes.
The slow cooker is made for recipes like this. Pork shoulder contains generous marbling that gradually melts during several hours of low, slow cooking. The result is succulent meat that can be shredded with a fork or served in hearty chunks, depending on your preference.
While the pork shines on its own, serving it over whipped ricotta mashed potatoes makes it special and adds a nod to this recipe’s Italian roots. The creamy ricotta cheese lightens traditional mashed potatoes while adding subtle richness and a delicate tang. The fluffy potatoes absorb every spoonful of the agrodolce sauce, ensuring none of those flavorful juices are wasted.
A few simple tips guarantee success with this recipe every time. Browning the pork before placing it in the slow cooker isn’t required, but it develops deeper flavor and richer color. Slow cooking at low heat for 8 to 10 hours creates a melt-in-your-mouth texture that makes pork shoulder so satisfying. Finally, let the cooked pork rest in its juices for 15 to 20 minutes before shredding. It will absorb even more flavor and moisture.
As cooler evenings return and schedules grow busier, recipes that reward patience become even more valuable. This slow-cooker pork agrodolce is a reminder that simple ingredients, a dependable cut of Iowa-raised pork, and a few hours of gentle cooking can produce a meal that feels both comforting and memorable.
Slow Cooker Pork Agrodolce with Creamy Ricotta Mashed Potatoes
For the Pork
• 3½–4 pounds pork shoulder roast
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 1 large or 2 small tart apples (Granny Smith or other), peeled, cored, and sliced ½-inch thick
• 4 garlic cloves, minced
• ½ cup chicken broth
• 3 tablespoons quality balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 2 sprigs fresh rosemary
Creamy Ricotta Mashed Potatoes
• 3 pounds Yukon Gold potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup whole milk, warmed
• 1 cup whole-milk ricotta
• ½ cup grated Parmesan cheese
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
Optional Garnish
• Chopped fresh parsley
• Grated Parmesan cheese
• Freshly cracked black pepper
Season the pork with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the pork on all sides, if desired.
Place the sliced onion, apple, and garlic in the bottom of the slow cooker. Add the pork.
In a bowl, whisk together the chicken broth, balsamic vinegar, honey, tomato paste, Dijon mustard, oregano and crushed red pepper flakes. Pour over the pork and add the rosemary sprigs, keeping them away from the sides of the slow cooker.
Cover and cook on low for 8–10 hours, or until the pork is fork-tender and shreds easily.
Remove and discard the rosemary. Shred the pork with two forks and stir it back into the agrodolce cooking juices. Skim off any excess fat, if desired.
About 30 minutes before serving, place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and return the potatoes to the warm pot.
Mash the potatoes with the butter and warm milk until mostly smooth. Fold in the ricotta and Parmesan until creamy. Season with the salt and pepper to taste.
Spoon the creamy ricotta mashed potatoes into shallow bowls and top generously with the shredded pork and the agrodolce sauce. Garnish with chopped parsley, additional Parmesan and freshly cracked black pepper, if desired.