Sunday Spring Dinner: Just 4 ingredients. I throw this together when I want a tender, melt-in-your-mouth dinner handled hours ahead.

This 4-ingredient slow cooker honey mustard pork roast is one of those Sunday spring dinners I lean on when I want something tender, melt-in-your-mouth, and totally hands-off. You stir together a quick honey-mustard sauce, pour it over a pork roast, and let the slow cooker do all the work while you go about your day. By dinnertime, you’ve got a succulent, glistening roast with rich juices ready for spooning over everything on the plate. It’s simple enough for a busy weeknight, but cozy and special enough to serve when family or friends come over.

Serve this honey mustard pork roast sliced or shredded, spooning plenty of the golden juices from the slow cooker over the top. It’s lovely with creamy mashed potatoes or buttered egg noodles to soak up the sauce, plus a bright green vegetable like steamed green beans, roasted asparagus, or a simple side salad. Warm dinner rolls or crusty bread are great for dipping into the extra juices. For a lighter spring feel, pair it with roasted baby carrots and a crisp cucumber salad.

Servings: 6

3 to 4 lb boneless pork shoulder or pork butt roast, trimmed of excess fat

Place the pork roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap. This helps keep the meat extra moist and gives you that glistening, tender finish.

In a small bowl, whisk together the Dijon mustard, honey, and chicken broth until smooth and well combined. The mixture should be pourable but still thick and glossy.

Pour the honey mustard mixture evenly over the pork roast, making sure the top is well coated. Spoon a little of the sauce down the sides so it pools around the meat.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. The top should look golden and glossy, with rich juices bubbling around the edges.

Once cooked, carefully transfer the pork roast to a cutting board. Let it rest for 5 to 10 minutes so the juices settle, then slice or gently shred the meat, removing any large pieces of fat.

Skim any excess fat from the surface of the cooking juices in the slow cooker. Taste the sauce and adjust with a tiny splash of broth or water if you’d like it a bit thinner for pouring.

Return the sliced or shredded pork to the slow cooker and toss lightly in the warm honey mustard juices so every piece is coated and glistening. Serve hot, spooning extra sauce over each portion.

For picky eaters, you can use half Dijon and half mild yellow mustard to soften the flavor, or even all yellow mustard if that’s what your family prefers. If you like a little tang, stir 1 to 2 tablespoons of apple cider vinegar into the honey-mustard mixture before pouring it over the pork. To make it slightly smoky, add 1/2 teaspoon smoked paprika to the sauce. For a sweeter finish, increase the honey to 3/4 cup. If you want a thicker, more gravy-like sauce, transfer 1 1/2 cups of the cooking juices to a saucepan, bring to a simmer, and whisk in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water; cook until thickened, then pour back over the pork. This recipe also works well with a pork loin roast—just check earlier, as loin cooks a bit faster and can dry out if overdone. Leftovers are wonderful piled onto toasted buns for sandwiches or tucked into tortillas with a little shredded lettuce for an easy second-night meal.