Throw a raw bone-in pork roast in the pot and 4 other ingredients for a springtime meal so delicious everyone will be begging for the recipe!

This 5-ingredient slow cooker garlic herb pork roast is the kind of set-it-and-forget-it meal that makes a busy day feel a little easier and a lot more special. You literally place a raw bone-in pork roast in the slow cooker, sprinkle on a handful of simple pantry ingredients, and let the low, slow heat work its magic. The bone keeps the meat extra juicy and flavorful, and the garlic-herb crust gives it a fresh, springtime feel without a lot of fuss. It’s perfect for Sunday dinner, small gatherings, or anytime you want a cozy, home-cooked meal that tastes like you fussed over it all afternoon—even though you didn’t.

Serve this garlic herb pork roast sliced or shredded with its pan juices spooned over the top. It pairs beautifully with simple spring sides like roasted or steamed asparagus, green beans, or a crisp garden salad. For something heartier, add mashed potatoes, buttered egg noodles, or a warm loaf of crusty bread to soak up the garlicky herb juices. A light fruit salad or lemony dessert on the side keeps the meal feeling bright and seasonal, and if you’re feeding kids, a side of dinner rolls or buttered corn never hurts.

Servings: 6

1 bone-in pork roast (3–4 pounds), raw

Place the raw bone-in pork roast into the bottom of your slow cooker, bone side down if possible. It should sit snugly in the center of the pot.

In a small bowl, stir together the olive oil, minced garlic, dried Italian herb blend, and kosher salt until it forms a loose paste. This is your garlic-herb rub.

Spoon the garlic-herb paste over the top and sides of the pork roast, using the back of the spoon or clean hands to spread it evenly. You want the entire exposed surface of the meat to be dotted with those coarse green flecks of herbs and bits of garlic.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls away from the bone with a fork.

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

Taste the cooking juices left in the slow cooker and adjust the seasoning with a pinch more salt if needed. Spoon some of the warm, garlicky herb juices over the sliced or shredded pork before serving.

Serve the pork roast warm with your favorite sides, passing extra juices at the table so everyone can drizzle more over their portions.

For picky eaters, you can cut back the garlic to 1 tablespoon and the herbs to 1 tablespoon for a milder flavor; the roast will still be tender and kid-friendly. If your family prefers a touch of sweetness, sprinkle 1–2 teaspoons of brown sugar over the top of the herb paste before cooking for a subtle sweet-savory balance. To keep the meal extra moist, you can add 1/4 cup water or low-sodium chicken broth to the bottom of the slow cooker before adding the roast, though it’s not required. For a crisper top, place the cooked pork on a foil-lined sheet pan and broil it in the oven for 3–5 minutes until the edges brown slightly. If you don’t have an Italian herb blend, use a mix of dried parsley, basil, and oregano in equal parts. Leftovers make wonderful sandwiches: pile the shredded pork on toasted rolls with a slice of cheese and a spoonful of the herb juices, then warm under the broiler until melty. This recipe also scales well—just keep the same ingredient ratios and make sure the roast fits comfortably in your slow cooker.