My uncle from Texas taught me this amazing dinner hack. You only need 3 ingredients for the most tender melt in your mouth meal that saves me so much money this April.

This slow cooker 3-ingredient pork carnitas recipe is exactly the kind of money-saving dinner hack my uncle from Texas swears by. It leans into classic Tex-Mex flavors but simplifies things dramatically, using just pork shoulder, orange juice, and a jar of salsa to create meat that’s fall-apart tender with those irresistible crispy edges. It’s ideal for busy April evenings when you want something that tastes like it simmered on the stove all day, but you only had about 10 minutes to actually cook.

Serve these pork carnitas piled onto warm corn or flour tortillas with simple toppings like chopped onion, cilantro, lime wedges, and a little crumbled cheese. They’re also excellent over rice or cauliflower rice with black beans and a quick cabbage slaw for a budget-friendly bowl. For a crowd, set everything out family-style—tortillas, the shredded pork, a bowl of its rich citrusy juices, and whatever toppings you have on hand—so everyone can build their own plate.

Servings: 8

4 to 5 pounds boneless pork shoulder (pork butt), excess fat trimmed

Pat the pork shoulder dry with paper towels and trim any very thick, hard pieces of exterior fat, leaving a thin layer for flavor and moisture.

Place the pork shoulder into the slow cooker, fat side up, so the melting fat can baste the meat as it cooks.

Pour the orange juice evenly over the pork, then pour the entire jar of salsa on top, spreading it lightly so the pork is mostly coated.

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.

Transfer the cooked pork to a large bowl, reserving the cooking liquid in the slow cooker. Use two forks to shred the meat into bite-sized pieces, discarding any large fatty bits.

Skim excess fat from the surface of the cooking liquid, then ladle about 1 cup of the liquid over the shredded pork and toss to moisten. Taste and add a little more liquid if the meat seems dry; it should be juicy but not soupy.

To create the crispy golden-brown edges, preheat the broiler and line a rimmed baking sheet with foil. Spread a layer of shredded pork in an even layer on the sheet, then drizzle lightly with a few spoonfuls of the cooking liquid.

Broil the pork for 5 to 8 minutes, watching closely, until the top is browned and crisp in spots but still juicy underneath. If desired, turn and broil another 2 to 3 minutes to crisp more surfaces.

Transfer the crispy carnitas to a serving platter or directly onto a white plate, spooning a bit of the rich citrus-salsa juices over the top. Serve hot with tortillas and your favorite simple toppings.

If you prefer a slightly less citrus-forward flavor, replace 1/2 cup of the orange juice with water or low-sodium chicken broth. For more heat, use medium or hot salsa, or add a chopped canned chipotle pepper in adobo (this would technically add a fourth ingredient, but it’s a good option if you’re not strictly counting). Bone-in pork shoulder also works well; just increase the weight slightly and remove the bones when shredding. To keep things very budget-friendly, watch for pork shoulder sales and freeze portions, then cook from thawed when needed. Leftover carnitas reheat beautifully in a skillet with a splash of the reserved cooking liquid, and they’re fantastic repurposed in quesadillas, burrito bowls, breakfast tacos with eggs, or even as a topping for baked potatoes. If you don’t have a broiler, you can crisp the shredded pork in a large, lightly oiled skillet over medium-high heat, pressing it down and letting it sit undisturbed so it browns before flipping.