Put a pork roast in the slow cooker with honey and mustard, and get a dinner so delicious the glaze is finger-licking good.

Out here in the country, a pork roast in the slow cooker is just about the closest thing we have to a weeknight hug. This honey mustard pork is one of those four-ingredient wonders that feels like it took all day, even though the slow cooker did the work while you were out tending to life. The sweet tang of honey and mustard has long roots in Midwestern kitchens—farm wives used to whisk together pantry staples to stretch a good cut of pork into a Sunday-style supper any day of the week. This version keeps things simple and honest, just like the old days, but it fits right into a busy modern schedule. It’s the kind of dish you make when you want the house to smell like home and you don’t have the time—or the energy—for much fuss.

This honey mustard pork loves familiar, comforting sides. Spoon it alongside a big scoop of creamy mashed potatoes or buttered egg noodles so all those juices have somewhere to go. Steamed green beans or sweet corn—fresh in summer, frozen in winter—bring a bit of color and crunch to the plate. A simple coleslaw or a crisp lettuce salad with a light vinaigrette helps balance the richness. If you’re feeding a crowd, set out warm dinner rolls or thick slices of country bread to mop up the sauce. Around here, it’s just as welcome tucked into a soft bun with a pickle spear on the side for an easy, no-fuss supper.

Servings: 6

3 to 3 1/2 lb pork roast (pork shoulder or pork loin)

1. Place the pork roast in the bottom of a slow cooker. If there’s a thick layer of fat on top, you can trim it lightly, but leave some for flavor.

2. In a small bowl, whisk together the honey and mustard until smooth.

3. Sprinkle the dry onion soup mix evenly over the pork roast, then pour the honey-mustard mixture over the top, turning the roast gently to coat as much as you can.

4. 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 pulls apart easily with a fork.

5. Transfer the roast to a cutting board. Let it rest for 5–10 minutes, then slice or shred the meat, removing any excess fat as you go.

6. Skim any excess fat from the surface of the cooking juices in the slow cooker. Return the sliced or shredded pork to the slow cooker and toss gently in the warm honey mustard juices.

7. Taste and adjust seasoning if needed—if you like it a bit sweeter, drizzle in another spoonful of honey; if you want more tang, stir in a teaspoon or two of mustard. Serve warm with extra sauce spooned over the top.

For a slightly smokier, more rustic flavor, stir in a tablespoon of grainy mustard along with the Dijon. If you’re using a leaner cut like pork loin and want extra moisture, add 1/4 cup of chicken broth to the slow cooker at the beginning. You can also tuck a few peeled garlic cloves around the roast for a deeper, more savory note—my mother almost never cooked pork without a little garlic nearby. If you prefer a thicker sauce, ladle some of the cooking juices into a small saucepan, whisk in 1–2 teaspoons of cornstarch, and simmer until slightly thickened before pouring it back over the meat. This recipe adapts nicely to what you have on hand: yellow mustard gives you that classic diner-style tang, while a spicy brown mustard will add a gentle heat. Leftovers make wonderful sandwiches the next day; just pile the pork on a toasted bun, add a slice of cheese if you like, and warm it in a low oven until everything is cozy and melty.