My husband thought I spent all day on this roast. Only 4 ingredients turn a budget cut into the most tender, sticky dinner ever

This slow cooker 4-ingredient brown sugar garlic pork is one of those weeknight miracles that tastes like you fussed over it all day, even though the slow cooker does the work. A simple rub of brown sugar and garlic melts down into a glossy, sticky glaze that soaks into a budget-friendly pork roast and turns it fork-tender. It’s the kind of cozy, no-fuss dinner I lean on when the day is busy but I still want my family to sit down to something that feels special, smells amazing, and makes everyone think I’ve been in the kitchen for hours.

This pork is wonderful spooned over fluffy mashed potatoes or buttered egg noodles so they can soak up all that sticky-sweet, garlicky sauce. It’s also great piled onto toasted sandwich rolls with a little coleslaw on top for a fun, casual dinner. Add a simple green side like steamed green beans, roasted broccoli, or a tossed salad to round out the plate. If you have leftovers, tuck them into tortillas with a sprinkle of cheese for easy next-day tacos.

Servings: 6

3 to 4 pounds pork shoulder (pork butt) roast, boneless or bone-in

Pat the pork shoulder dry with paper towels and place it in the bottom of a 5- to 7-quart slow cooker.

In a small bowl, stir together the brown sugar, minced garlic, and kosher salt until it looks like a thick, sandy paste. Use a fork to mash any brown sugar clumps so the garlic is evenly distributed.

Spread the brown sugar garlic mixture all over the top and sides of the pork roast, pressing it on so it sticks. It will look like a heavy coating—that’s what will turn into the dark, glossy glaze.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Don’t lift the lid during cooking unless you need to check for doneness near the end; keeping it closed helps the roast stay moist.

Once the pork is tender, carefully spoon off any excess clear fat from the top of the cooking liquid, leaving the darker, sticky sauce and softened garlic in the slow cooker.

Use two forks to gently pull the pork apart right in the slow cooker, leaving some larger chunks if you like. Toss the shredded pork in the thick brown sugar garlic sauce until every piece is coated and glossy.

Let the pork sit on the warm setting for 10 to 15 minutes so it can soak up more of the sauce. Serve hot, spooning extra sticky glaze and bits of garlic over the top of each portion.

For picky eaters who shy away from strong garlic, you can cut the garlic down to 4 cloves and still keep the flavor kid-friendly, or mince it very finely so it melts into the sauce. If your family prefers a little kick, stir 1/2 teaspoon of crushed red pepper flakes into the brown sugar mixture before spreading it on the pork (this keeps the ingredient list short while adding gentle heat). For a slightly less sweet version, use 3/4 cup brown sugar and add 1 extra teaspoon of salt to balance the flavors. If you like crisp edges, transfer the cooked pork and some of the sauce to a sheet pan and broil for 3 to 5 minutes until the top caramelizes, then pour the remaining slow cooker sauce over before serving. Leftovers freeze well in small portions for easy future meals—just thaw, rewarm gently on the stove or in the microwave with a splash of water, and stir until the sauce is glossy again.