Put a raw pork picnic roast in the crock and 3 pantry staples to get a feast so incredible your family will be begging for more.

This 4-ingredient slow cooker pork picnic roast is the kind of cozy, no-fuss supper that gets you through those gray, drizzly “April showers” days. You literally set a raw pork picnic roast into the crock, add three everyday pantry staples, and let it slowly turn into tender, pull-apart meat with rich, savory juices. It’s the kind of meal that fills the house with a welcoming smell and has the whole family wandering into the kitchen asking when dinner will be ready.

Serve this pork piled onto soft sandwich buns with a simple side of coleslaw or a green salad, plus potato chips or roasted potatoes. It’s also wonderful spooned over rice, mashed potatoes, or buttered egg noodles to soak up the flavorful juices. Add a pan of roasted vegetables or steamed green beans to round out the plate. Leftovers make great next-day quesadillas, pork-and-cheese sliders, or a quick grain bowl with whatever veggies you have on hand.

Servings: 8-10

1 (4–6 pound) raw pork picnic roast, bone-in or boneless

Place the raw pork picnic roast into the bottom of a large slow cooker, skin/fat side up. It should be the only thing in the crock at this point, nestled flat against the bottom.

In a small bowl or measuring cup, whisk together the chicken broth, soy sauce, and brown sugar until the sugar is mostly dissolved.

Pour the broth mixture evenly over and around the pork picnic roast, making sure some liquid gets down to the bottom of the crock. Do not fill the slow cooker more than about halfway with liquid; the roast will release more juices as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork. The internal temperature should reach at least 190°F for best shredding texture.

Once cooked, carefully transfer the pork roast to a large cutting board or baking sheet. Let it rest for about 10 minutes so the juices settle and it is easier to handle.

Use two forks to pull the pork into large shreds, discarding any large pieces of fat, skin, or bone as you go. Skim excess fat from the surface of the cooking liquid in the slow cooker.

Return the shredded pork to the slow cooker and gently toss it in the warm cooking juices until lightly coated and flavorful. Taste and adjust seasoning with a pinch of salt if needed, then switch the slow cooker to WARM until ready to serve.

Serve the pork hot with your favorite sides or piled onto buns for sandwiches, spooning a little extra juice over the top if you like.

For picky eaters, keep the seasonings mild as written, then set out toppings at the table: barbecue sauce, ketchup, shredded cheese, or sliced pickles so everyone can doctor their own plate. For a sweeter, more BBQ-style pork, stir 1/2 cup of your favorite barbecue sauce into the cooking liquid before starting, and add an extra tablespoon of brown sugar if your family likes it on the sweeter side. For a more savory version, swap the brown sugar for 1 teaspoon of garlic powder and 1 teaspoon of onion powder, keeping the soy sauce and broth the same. You can also use beef broth instead of chicken broth for a deeper, richer flavor if that’s what you have in the pantry. To make it a bit lighter, trim off any very thick outer layers of fat from the pork picnic roast before placing it in the slow cooker, but leave some fat for tenderness and flavor. Food safety tips: Always start with a fully thawed pork roast; cooking a still-frozen roast in the slow cooker can keep it at an unsafe temperature for too long. Keep the slow cooker covered during cooking and avoid lifting the lid until at least halfway through the cook time. Use a meat thermometer to ensure the pork reaches at least 190°F for shredding (and never below 145°F for safety). Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to 165°F before serving again. Leftovers will keep 3–4 days in the fridge or can be frozen for up to 3 months.