My mother taught me this secret. Just 3 ingredients for the most juicy, sweet and savory dinner you will ever make this April.

My mom taught me this little slow cooker trick back when I was just learning how to cook for myself, and I still lean on it every busy April when life feels extra chaotic. It’s almost too easy: just three ingredients, a few minutes of prep before work, and you come home to the most juicy, sweet-and-savory pork roast bathed in a glossy cranberry glaze. The cranberry sauce melts down with a simple savory boost to create those sticky ruby red juices you see in the photo, and the pork gets so tender it practically falls apart with a fork. This is the kind of no-fuss, family-style dinner that feels special enough for guests but realistic for a Tuesday night.

Serve this cranberry pork roast over a bed of fluffy mashed potatoes, buttered egg noodles, or simple white rice so all that sweet-tangy sauce has something to soak into. A crisp green veggie like roasted green beans, steamed broccoli, or a basic side salad helps balance the richness. If you want to stretch the leftovers, pile the shredded pork and extra cranberry sauce onto toasted sandwich rolls with a slice of provolone or Swiss, or tuck it into tortillas for an easy next-day dinner.

Servings: 6

3 to 4 pounds 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 juicy as it cooks.

In a medium bowl, stir together the whole-berry cranberry sauce and the dry onion soup mix until evenly combined. It will look thick and chunky, with whole dark berries throughout.

Pour the cranberry-onion mixture evenly over the pork roast, spreading it so the top and sides are well coated. Use a spatula to scrape every bit of the sauce into the slow cooker.

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. Avoid lifting the lid during cooking so the roast stays moist.

Once the pork is done, carefully transfer the roast to a cutting board or serving platter. Skim off any excess fat from the surface of the cooking liquid in the slow cooker, then stir the remaining cranberry sauce mixture to combine.

Use two forks to shred or slice the pork into large, tender chunks. Spoon the warm cranberry sauce from the slow cooker over the pork until it’s glossy and well coated, leaving some extra in the crock for serving.

Serve the cranberry pork roast hot, with additional sauce spooned over each portion. The meat should be pull-apart tender, with a sticky, ruby red, sweet-and-savory glaze and visible whole berries scattered throughout.

If you prefer a slightly less sweet sauce, stir 1 to 2 tablespoons of apple cider vinegar into the cranberry mixture before pouring it over the pork for a brighter, tangier finish. For a more savory twist, you can use jellied cranberry sauce instead of whole-berry, then add a teaspoon of dried thyme or rosemary (this technically adds more ingredients, but it’s a nice upgrade when you’re not strictly counting). Pork loin can be used instead of shoulder if you want a leaner cut; just check for doneness a bit earlier and slice rather than shred, since loin doesn’t get quite as fall-apart tender. To make this more weeknight-friendly for lunches, cook the roast on a Sunday, shred it directly in the slow cooker, and store the meat and sauce together in the fridge for up to 4 days—reheat gently and serve over microwaved mashed potatoes or rice. Leftovers also make great sliders: pile the cranberry pork onto small rolls and toast under the broiler for a few minutes until warmed through and a little crisp around the edges.