Servings: 4 | Prep time: 10 minutes | Cook time: 6–7 hours (LOW) or 3½–4 hours (HIGH)| Total time: Varies
There’s something about a simple, rustic supper that feels like coming home. This 4-Ingredient Slow Cooker Pork Jowl April Supper is exactly that — a humble, hearty, deeply satisfying meal that requires almost no effort. Smoky pork jowl, creamy great northern beans, tender baby potatoes, and savory chicken broth — that’s all it takes to create a dish that tastes like it came from a farmhouse kitchen.
Pork jowl (sometimes called “guanciale” or simply smoked pork cheek) is an underappreciated cut. It’s rich, fatty, and intensely smoky — perfect for slow cooking. As it simmers, the fat renders and seasons the beans and potatoes from the bottom up, infusing everything with its deep, savory flavor.
This is the kind of meal that’s perfect for a cool April evening. Serve it with crusty bread to soak up the broth, and you have a complete, comforting dinner that will have everyone asking for seconds.
Why You’ll Love This Recipe
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Only four ingredients – Pork jowl, great northern beans, potatoes, chicken broth.
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Ten minutes of prep – Layer, pour, cover, walk away.
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Rich, smoky, savory flavor – The pork jowl seasons everything perfectly.
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Hearty and satisfying – A complete meal in one bowl.
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Set-it-and-forget-it – The slow cooker does all the work.
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Budget-friendly – Pork jowl is an affordable cut, and beans are cheap.
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Perfect for a cool spring evening – Rustic comfort at its best.
Ingredients
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Raw smoked pork jowl, sliced ¼-inch thick– 1½ pounds
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Great northern beans, drained and rinsed – 2 cans (15 ounces each)
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Low-sodium chicken broth – 2 cups
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Baby gold potatoes, halved (or quartered if large) – 12 ounces
Ingredient Notes
What is pork jowl? Pork jowl is the cheek of the pig. It’s a fatty, flavorful cut that is often smoked or cured. It’s similar to bacon but richer, with a more intense pork flavor. You can find it at butcher shops, some grocery stores, or farmers’ markets. If you can’t find pork jowl, you can substitute smoked ham hocks, thick-cut smoked bacon, or smoked pork shoulder.
What kind of beans? Great northern beans are creamy and mild, perfect for this dish. You can also use cannellini beans or navy beans. Drain and rinse them well to remove excess sodium and the starchy liquid from the can.
What kind of potatoes? Baby gold potatoes (like Yukon Gold) are waxy and hold their shape well during long cooking. Red potatoes also work. Cut larger ones in half or quarters so they cook evenly.
What kind of broth? Low-sodium chicken broth is recommended because the smoked pork jowl is naturally salty. If you only have regular broth, do not add any additional salt.
Do I need to add any other seasonings? The smoked pork jowl provides plenty of smoky, salty flavor. A pinch of black pepper at the end is nice, but additional salt is usually not needed.
Do I need to brown the pork jowl first? No. The slow cooker does all the work. The fat will render as it cooks and season everything above it.
Do I need to grease the slow cooker? No. The pork jowl releases enough fat to prevent sticking.
What size slow cooker? A 5- to 6-quart slow cooker works best. If using a larger slow cooker, the dish may cook faster (check at the shorter end of the time range).
Step-by-Step Instructions
Step 1: Layer the Pork Jowl
Lay the 1½ pounds of raw smoked pork jowl slices in an even layer on the bottom of a 5- to 6-quart slow cooker. The fat will render as it cooks and season everything above it.
Step 2: Add the Beans
Scatter the drained and rinsed great northern beans evenly over the pork jowl layer, keeping them in a relatively even bed so they cook uniformly.
Step 3: Add the Potatoes
Add the 12 ounces of baby gold potatoes (halved or quartered) on top of the beans, nestling them down just slightly but keeping the layers mostly intact for even cooking.
Step 4: Add the Broth
Pour 2 cups of low-sodium chicken brothover everything, tilting the slow cooker insert gently if needed so the liquid settles in and just reaches the top of the beans and potatoes.
Do not stir — you want the pork jowl to stay at the bottom.
Step 5: Cover and Cook
Cover the slow cooker with the lid. Cook on:
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LOW for 6 to 7 hours, or
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HIGH for 3½ to 4 hours
The supper is ready when the potatoes are tender when pierced with a fork and the pork jowl is very soft and easily cut with a spoon.
Step 6: Season and Gently Stir
Once cooked, taste the broth and add a small pinch of salt only if needed (the smoked jowl is naturally salty), along with freshly ground black pepper if you like.
Gently stir from the bottom to distribute the pork through the beans and potatoes without breaking everything up too much.
Step 7: Serve
Ladle into warm bowls, making sure each serving gets plenty of pork jowl, beans, potatoes, and broth. Serve hot, with bread or a simple salad on the side.
Variations & Tips
Make It with Smoked Ham Hocks
Substitute 2 smoked ham hocks for the pork jowl. Ham hocks are meaty and have a similar smoky flavor. After cooking, remove the meat from the bones and shred before serving.
Make It with Thick-Cut Bacon
Substitute 1 pound of thick-cut smoked bacon for the pork jowl. Cut the bacon into 2-inch pieces. The bacon will render and become very tender.
Make It with Cannellini Beans
Substitute cannellini beans for the great northern beans. They are slightly larger and have a creamier texture.
Add Onion
Add 1 large yellow onion, sliced on top of the pork jowl before adding the beans. The onion will soften and add sweetness.
Add Garlic
Add 4–6 cloves of peeled whole garlic to the slow cooker. The garlic will roast and become sweet and spreadable.
Add Fresh Herbs
Add 2 sprigs of fresh thyme or 1 sprig of fresh rosemary to the slow cooker. Remove before serving. Herbs add aromatic depth.
Make It with Kale
Add 2 cups of chopped kale during the last 30 minutes of cooking. The kale will wilt into the broth.
Make It Gluten-Free
This recipe is naturally gluten-free — just check that your chicken broth is gluten-free (most are).
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. The flavors deepen overnight — this dish is often even better the next day.
Reheating:
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Microwave: 1–2 minutes per serving.
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Skillet: Warm over medium-low heat, adding a splash of broth if needed.
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Slow cooker: Warm on LOW for 30–45 minutes.
Freezing: This dish freezes well for up to 3 months. Freeze in a freezer-safe container. Thaw overnight in the refrigerator before reheating. The potatoes may soften slightly, but the flavor remains excellent.
Frequently Asked Questions (FAQs)
What is pork jowl? Pork jowl is the cheek of the pig. It’s a fatty, flavorful cut that is often smoked or cured. It’s similar to bacon but richer, with a more intense pork flavor.
Can I use fresh (not smoked) pork jowl?Fresh pork jowl will not have the smoky flavor that makes this dish special. If using fresh, add ½ teaspoon of liquid smoke and 1 teaspoon of smoked paprika to the broth.
Can I use dried beans instead of canned?
Yes. Use 1 cup of dried great northern beans. Soak them overnight, then drain and rinse. Add an extra 1 cup of broth and cook on LOW for 8–9 hours. Check for doneness — dried beans take longer than canned.
Why are my potatoes still hard after cooking?
A few possibilities:
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Your potato chunks were too large (cut into 1-inch pieces)
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Your slow cooker runs cool (some older models do)
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You didn’t cook them long enough (check at the longer end of the time range)
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You opened the lid too often (each peek adds 15–20 minutes)
Can I add more vegetables?
Absolutely. Add sliced carrots, celery, or mushrooms along with the beans.
What should I serve with this?
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Crusty bread – Essential for sopping up the broth
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A simple green salad – With a tangy vinaigrette
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Roasted vegetables – Asparagus, green beans, or Brussels sprouts
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Rice – For a heartier meal
Can I double this recipe?
Use a 7- to 8-quart slow cooker for a double batch. Double all ingredients. Cooking time may increase by 30–60 minutes. Check for doneness when potatoes are tender.
What to Serve With It
As a complete meal:
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This pork jowl supper with crusty bread and a simple salad
Classic pairings:
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Crusty bread – Essential for sopping up the smoky broth
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A simple green salad – With a tangy vinaigrette
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Roasted asparagus – Elegant and easy
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Steamed green beans – Adds color and crunch
For a rustic farmhouse meal:
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This pork jowl supper
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Crusty bread
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A glass of red wine (Beaujolais or Pinot Noir)
Garnish ideas:
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Fresh parsley
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Cracked black pepper
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A drizzle of olive oil
Why This Recipe Works
This four-ingredient recipe is a perfect example of simple, rustic cooking. Here’s why it works so well:
Smoked pork jowl is fatty and intensely flavorful. As it cooks, the fat renders and seasons everything above it — the beans, potatoes, and broth — from the bottom up.
Great northern beans are creamy and mild. They absorb the smoky pork flavor without becoming mushy.
Baby gold potatoes hold their shape and become tender and buttery.
Chicken broth provides the liquid base and adds savory depth.
The slow cooker provides gentle, even heat that allows the pork fat to render slowly and the beans and potatoes to absorb all that smoky flavor.
The result is a dish that’s rustic, hearty, and deeply satisfying — with almost no effort at all.