April Relief: Just 4 ingredients. I make it when I want a stress-free dinner handled hours ahead on busy spring days.

This 4-ingredient slow cooker honey lime pork is my go-to “April relief” dinner when the day is stacked with meetings, kids’ activities, and zero brain space left for cooking. Everything goes into the slow cooker before work, and by the time evening rolls around, you’ve got tender, pull-apart pork in a sticky, golden honey-lime glaze that tastes like you worked way harder than you did. It leans on simple pantry staples, but the sweet-tangy flavor feels bright and springy, and the slow cooker does all the heavy lifting while you get on with your day.

I love piling this honey lime pork onto warm rice or fluffy quinoa with a side of steamed or roasted veggies (broccoli, green beans, or asparagus all work). It’s also great stuffed into soft tortillas with shredded cabbage for a quick taco night, or over a baked potato when I’m clearing out the fridge. Add sliced avocado or a quick side salad if you want to make it feel a little fresher, and spoon any extra sauce from the slow cooker over everything so you don’t waste a drop of that sticky glaze.

Servings: 6

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

Pat the pork shoulder dry with paper towels and trim away any large, hard pieces of fat, leaving some marbling so the meat stays juicy as it cooks.

Place the pork shoulder into the slow cooker, fat side up if there is a clear fat cap. Sprinkle the kosher salt evenly all over the top and sides of the meat.

In a small bowl or measuring cup, whisk together the honey and freshly squeezed lime juice until the honey is mostly dissolved and you have a smooth, golden mixture.

Pour the honey-lime mixture evenly over the pork in the slow cooker, making sure some of it drips down the sides so the bottom of the pork sits in the liquid.

Cover and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork. The surface should look deeply glazed and the sauce thickened and golden around the edges.

Once the pork is done, use two forks to shred it directly in the slow cooker, pulling the meat into bite-size pieces and mixing it into the sticky honey-lime sauce so every strand gets coated.

If you’d like the edges a bit more caramelized, transfer the shredded pork and some of the sauce to a sheet pan and broil on high for 3–5 minutes, watching closely, until the tips are browned and slightly crisp, then return it to the slow cooker and toss with the remaining sauce.

Taste and adjust seasoning if needed with a pinch more salt or an extra squeeze of lime for brightness, then serve the pork hot with plenty of the glossy sauce spooned over the top.

To keep the 4-ingredient promise, I keep this version super simple, but there are easy ways to tweak it once you’ve tried the base recipe. For a little heat, add crushed red pepper flakes or a spoonful of your favorite hot sauce along with the honey and lime. If you like a smokier vibe, use smoked salt or add a splash of liquid smoke (this technically adds an ingredient, but it’s powerful in tiny amounts). You can also swap the pork shoulder for boneless, skinless chicken thighs and reduce the cook time to about 4–5 hours on LOW or 2–3 hours on HIGH, just until the chicken shreds easily. For a slightly thicker, stickier glaze, remove the slow cooker lid for the last 20–30 minutes of cooking on HIGH to let some liquid evaporate, or transfer the cooking liquid to a small saucepan and simmer it on the stove until reduced, then toss the shredded pork in the thicker sauce. Food safety tips: Always start with fully thawed meat and keep it refrigerated until you’re ready to load the slow cooker. Don’t leave the slow cooker on the warm setting for more than 2–3 hours after cooking; cool leftovers quickly and store them in shallow containers in the refrigerator within 2 hours. Reheat leftovers to steaming hot (165°F/74°C) before serving. If using a larger or smaller cut of pork, adjust the cooking time and check for tenderness rather than relying strictly on the clock—the meat should shred easily with a fork when it’s done.