My thrifty aunt taught me this secret. Just 3 ingredients for the most flavorful, tender dinner you will ever make this April.

This slow cooker 3-ingredient French onion pork is the kind of thrifty, almost suspiciously simple recipe my aunt has been making for years. It leans on a pantry shortcut—dry French onion soup mix—to build a deeply savory, caramelized-onion style gravy around an inexpensive pork shoulder roast. With just pork, soup mix, and water, the long, gentle cooking transforms a humble cut into meltingly tender meat that falls apart in a rich oniony broth. It’s the sort of set-it-and-forget-it dinner that makes weeknights in April feel special without demanding much from you or your grocery budget.

Serve the pork spooned over creamy mashed potatoes, egg noodles, or rice so they can soak up all that onion-rich gravy. A simple green side—steamed green beans, roasted asparagus, or a crisp salad with a bright vinaigrette—helps balance the richness. A crusty baguette or soft dinner rolls are great for mopping up the sauce, and if you enjoy wine, a light red like Pinot Noir or a dry hard cider pairs nicely with the savory onion flavors.

Servings: 6

3 to 4 pounds boneless pork shoulder (pork butt) roast

Place the pork shoulder roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a cap of fat. This helps baste the meat as it cooks.

Sprinkle the dry French onion soup mix evenly over the top and sides of the pork, pressing it lightly so it adheres. Any mix that falls into the slow cooker will season the cooking liquid.

Pour the water around the pork in the slow cooker, avoiding rinsing all the seasoning off the top. The water should come at least 1/3 of the way up the sides of the roast, forming the base for the onion gravy.

Cover 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. The liquid will turn into a rich, savory onion broth.

Once the pork is done, use two forks to gently pull the meat into large chunks or shreds directly in the slow cooker, mixing it lightly with the onion gravy. Remove and discard any large pieces of fat.

Taste the gravy and adjust the seasoning only if needed; the soup mix is usually quite salty, so many cooks find no extra salt is necessary. If you prefer a slightly thicker gravy, you can remove the lid and let it cook on HIGH for 15 to 20 minutes more, or simply serve as a spoonable au jus-style sauce.

Serve the pork hot, spooning plenty of the caramelized-onion-style gravy over each portion.

For a leaner option, you can substitute a pork loin roast, but reduce the cooking time slightly and check for doneness early; loin dries out more quickly than shoulder. If you like a more concentrated onion flavor, use 1 1/2 cups water instead of 2, which yields a deeper, richer gravy. To turn the broth into a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the hot cooking liquid after the pork is done, and cook on HIGH for about 10 minutes until slightly thickened. Leftovers make excellent sandwiches: pile the shredded pork on toasted rolls and spoon some of the onion gravy over the top. You can also repurpose the meat in baked potatoes or as a topping for polenta. For a bit of freshness at the table, finish each serving with a sprinkle of chopped parsley or sliced green onions—no need to change the base recipe, but the garnish adds color and a mild bite.