April Showers Dinner: Just 4 ingredients. I make it when I want a cozy meal handled entirely in the slow cooker with no babysitting.

This is the kind of set-it-and-forget-it supper I lean on when the sky turns gray and the fields need the rain. Just four ingredients go into the slow cooker, and by the time the evening news comes on, you’ve got tender, fibrous pork steaks bathed in a dark, sticky apple cider glaze. It reminds me of the way my mother used to tuck a pot into the oven on dreary April days, letting pork and apples quietly melt together while we went about our chores. This version trades the oven for the slow cooker, so there’s no babysitting—just a cozy, Midwestern-style meal that takes care of itself while you get on with your day.

Serve these apple cider pork steaks right in their glossy, caramelized juices over a bed of creamy mashed potatoes or buttered egg noodles to soak up every bit of that sticky glaze. A simple side of steamed green beans or buttered peas keeps things grounded and familiar, while a pan of warm dinner rolls or cornbread is perfect for mopping the bottom of the slow cooker. If you like, add a crisp green salad with a tart vinaigrette to balance the sweetness of the cider-glazed pork.

Servings: 4

2 to 2 1/2 pounds bone-in pork shoulder steaks (about 4 medium steaks)

Lay the pork steaks in a single layer in the bottom of a 5- to 7-quart slow cooker. If they overlap a little, that’s fine; just tuck them in so they all fit snugly. The marbling and connective tissue in these shoulder steaks are what will turn into that tender, fibrous, pull-apart texture as they cook low and slow.

In a medium bowl, whisk together the apple cider, brown sugar, and dry onion soup mix until the sugar is mostly dissolved and the soup mix is evenly distributed. The mixture will be sweet and savory, and it’s what will reduce down into that dark, sticky, umami-rich glaze.

Pour the cider mixture evenly over the pork steaks, making sure each piece is coated. Use a spoon to scoop some of the liquid over any exposed meat so everything gets a good start in the sauce.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, without lifting the lid. The pork is ready when it is very tender, the muscle fibers separate easily with a fork, and the liquid in the cooker has darkened and thickened into a glossy, caramelized coating clinging to the meat. The rendered fat will mix with the reduced cider and sugar to give that rich, glistening finish.

Once the pork is done, use tongs to gently turn each steak in the thickened juices so all sides are well coated in the sticky glaze. If you’d like a bit more caramelization, switch the slow cooker to HIGH, leave the lid slightly askew, and let it cook another 20 to 30 minutes so the sauce reduces further and clings even more tightly to the fibrous meat.

Serve the pork steaks straight from the slow cooker, spooning plenty of the dark, glossy cider-onion glaze over the top of each piece. The meat should be tender enough to cut with the side of a fork, with strands of slow-cooked pork running through that sticky, umami-rich coating.

If you prefer a little tang to balance the sweetness, replace 1/2 cup of the apple cider with 1/2 cup unsweetened applesauce or a splash (up to 2 tablespoons) of apple cider vinegar. For a deeper savory note, stir 1 tablespoon of Worcestershire sauce or soy sauce into the cider mixture before pouring it over the pork; this will boost the umami character of the glaze. You can also add gentle warmth by sprinkling 1/2 teaspoon of ground cinnamon or smoked paprika into the sauce, or a pinch of red pepper flakes if your crowd likes a hint of heat. If your slow cooker runs hot and the sauce seems too thin at the end of cooking, remove the lid and let it cook on HIGH for another 20 to 30 minutes to thicken, or transfer the liquid to a saucepan and simmer it on the stovetop until syrupy, then pour it back over the pork. For smaller households, cook the full batch and shred leftover pork into the extra glaze for sandwiches, piling it onto soft buns with coleslaw the next day. And if pork shoulder steaks are hard to find, you can use country-style pork ribs or a well-marbled pork butt sliced into thick steaks—just keep the pieces similar in size so they cook evenly.