My southern grandmother made this every Sunday growing up. Grab exactly 3 ingredients for a sweet and savory dinner sensation that basically cooks itself.

This slow cooker 3-ingredient peach glazed pork is straight from my southern grandmother’s Sunday rotation—the kind of sweet and savory dinner that makes the whole house smell cozy. She loved recipes that felt special but didn’t require hovering over the stove, and this one is exactly that: a pork roast that basically cooks itself in a simple mix of canned peaches and onion soup mix. By the time it’s done, you’ve got tender, pull-apart pork coated in a sticky peach glaze with soft chunks of fruit and sweet onions, perfect for busy weeks when you still want a comforting, homemade meal.

Serve the peach glazed pork piled over fluffy mashed potatoes, rice, or buttered egg noodles so they can soak up all that syrupy peach-onion sauce. It’s also great tucked into soft dinner rolls or slider buns with a side of coleslaw for a more casual, sandwich-style dinner. Add a simple green veggie like steamed green beans, roasted broccoli, or a tossed salad to balance the sweetness. Leftovers reheat well for lunches and can be wrapped into tortillas with a little shredded cheese for an easy next-day meal.

Servings: 6

3 to 4 pounds boneless pork shoulder (or pork butt) roast

Place the pork shoulder into the bottom of a large slow cooker, trimming any excessively thick outer fat cap if desired but leaving some fat for flavor and moisture.

Sprinkle the dry onion soup mix evenly over the top and sides of the pork roast, pressing it lightly so it sticks to the meat.

Pour both cans of peaches with all of their heavy syrup over and around the pork. Make sure some peaches and syrup are on top of the meat so they can cook down into a 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 shreds with a fork.

Once the pork is tender, use two forks to shred it directly in the slow cooker, pulling it into bite-size pieces and mixing it well with the peach-onion cooking liquid. The peaches should be soft and chunky, and the liquid will be rich and syrupy.

Stir the shredded pork thoroughly so every piece is coated in the glossy peach glaze. Taste and, if desired, adjust seasoning with a small pinch of salt to balance the sweetness.

Let the shredded pork sit in the slow cooker on WARM for 10 to 15 minutes to soak up more of the sauce, then serve hot with plenty of the chunky peach and onion glaze spooned over the top.

If you like a little heat with your sweet, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce after shredding the pork. For a slightly less sweet version, use one can of peaches in heavy syrup and one can in juice, or drain off a few tablespoons of the syrup before adding it. You can also swap the boneless pork shoulder for a pork loin roast; just know it will be a bit leaner and may cook a little faster, so start checking for tenderness on the earlier side. To make it more barbecue-style, add 1/4 to 1/2 cup of your favorite BBQ sauce to the slow cooker after shredding and let it warm through. For meal prep, cook the pork on a Sunday like my grandma did, then portion into containers with rice or potatoes and a veggie—this reheats beautifully in the microwave for quick weeknight dinners or work lunches. Leftovers can also be frozen in airtight bags for up to 3 months; thaw overnight in the fridge and reheat gently with a splash of water if needed to loosen the glaze.