My thrifty aunt shared this depression era trick with me. Just 3 ingredients for the most tender and comforting spring dinner that costs almost nothing to make.

This slow cooker 3-ingredient pork and sauerkraut is the kind of thrifty, stick-to-your-ribs meal my aunt swears kept her family going through the lean years. It uses just a small pork shoulder, a big jar of sauerkraut, and a splash of apple juice to mellow the tang and stretch the flavor. Everything goes into the slow cooker in the morning, and by dinnertime you’ve got fall-apart tender meat and golden, cozy sauerkraut in rich juices. It’s perfect for those weeks when the budget is tight but you still want something warm and comforting on the table.

Serve the pork and sauerkraut right from the slow cooker with its juices spooned over the top. It’s wonderful over mashed potatoes, buttered egg noodles, or simple boiled potatoes to soak up all the flavor. A side of steamed green beans or frozen peas makes it feel like a complete dinner without adding much cost or effort. If you have crusty bread or dinner rolls, use them to swipe up the tangy, savory juices at the bottom of the pot.

Servings: 6

3 to 3 1/2 pounds boneless pork shoulder (or pork butt), trimmed of excess hard fat

Spread about half of the sauerkraut in an even layer on the bottom of a 5- to 7-quart slow cooker, including some of the juice. This creates a tangy, flavorful bed that keeps the pork moist and helps it cook evenly.

Place the pork shoulder on top of the sauerkraut. If the piece is very thick, you can cut it into two or three large chunks so it cooks a bit faster and shreds more easily later.

Scatter the remaining sauerkraut over and around the pork, pouring in the rest of the sauerkraut juices as well. You want the meat mostly nestled in the cabbage so everything shares flavor as it cooks.

Pour the apple juice evenly over the pork and sauerkraut. It will help tenderize the meat, balance the tang of the sauerkraut, and create those rich, savory juices you’ll see at the end.

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. Longer, gentler cooking on LOW gives the most tender, shreddable meat.

Once the pork is tender, use two forks to shred it directly in the slow cooker, pulling it into bite-sized pieces and mixing it into the sauerkraut. Stir well so the pork, sauerkraut, and juices are all combined and the cabbage turns a soft golden brown.

Taste a small bite and, if desired, adjust by adding a little more sauerkraut juice or a splash of apple juice from the carton if you have it on hand. Let the mixture sit on WARM for 10 to 15 minutes so the flavors settle together before serving straight from the crock.

If you have picky eaters who aren’t sure about sauerkraut, you can rinse half of it under cold water before adding it to the slow cooker to tone down the tang while still keeping the dish budget-friendly. For younger kids, serve the shredded pork over mashed potatoes or buttered noodles with just a small spoonful of sauerkraut on the side so they can try it without feeling overwhelmed. You can also use a smaller 2-pound pork shoulder if you’re cooking for a smaller household; keep the sauerkraut amount the same to stretch the meal across more servings. If you don’t keep apple juice on hand, you can use water and a teaspoon or two of plain sugar to soften the acidity a bit, staying within the three-ingredient spirit. For a slightly different twist, try using pork loin instead of shoulder if it’s on sale; it will be leaner and may cook a bit faster, so check it early and shred as soon as it’s tender. Leftovers reheat beautifully and can be tucked into rolls for simple sandwiches or served over rice for another comforting, low-cost dinner.