Dump raw pork shanks in the crock and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker Arbor Day supper is the kind of practical, no-fuss meal that fits right into a busy farm day or a quiet Saturday at home. It starts the way so many of our old Midwestern suppers did: raw pork shanks laid right into the crock, a simple pantry sauce poured over the top, and time doing the rest. Arbor Day always made me think of planting trees, working outside, and coming in tired and hungry, so this recipe leans on hearty, thrifty pork shanks and a sweet-tangy glaze that feels like the church-basement potlucks I grew up with. You literally dump in the raw shanks and three other ingredients, put the lid on, and by supper your kitchen smells like you’ve been fussing all day, even though the slow cooker did the work.

Serve these tender pork shanks spooned over creamy mashed potatoes or buttered egg noodles so all that sweet-and-savory sauce has something to soak into. A simple side of green beans, coleslaw, or a tossed salad keeps the plate balanced, and a pan of warm dinner rolls or cornbread lets everyone mop up the juices. For a true small-town Midwestern table, set out pickles or pickled beets and a jar of homemade applesauce alongside.

Servings: 4

3 to 4 pounds raw pork shanks (about 4 meaty shanks)

Lay the raw pork shanks in a single layer on the bottom of a large slow cooker. They can overlap slightly, but try to keep most of the meat touching the bottom for even cooking.

Scatter the sliced onion rings evenly over and around the pork shanks, letting some fall down the sides so they nestle between the pieces of meat.

In a small bowl or large measuring cup, whisk together the barbecue sauce and apple cider until smooth and pourable. This makes a sweet-tangy cooking sauce that will keep the shanks moist.

Pour the barbecue-apple mixture evenly over the pork shanks and onions, making sure all of the meat gets at least a light coating. Use a spatula to scrape every last bit of sauce into the slow cooker.

Cover the slow cooker with the lid. Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork shanks are very tender and the meat is pulling away from the bone. The onions should be soft and almost melted into the sauce.

Once the shanks are tender, carefully lift them out with tongs or a slotted spoon and transfer to a serving platter, keeping them as intact as possible. Spoon the onions over the top.

If you’d like a slightly thicker sauce, ladle some of the cooking liquid into a small saucepan and simmer on the stove for 5 to 10 minutes until it reduces a bit, then pour it back over the pork shanks. Otherwise, simply spoon the warm sauce straight from the slow cooker over the meat.

Taste the sauce and add a pinch of salt or a splash more barbecue sauce if desired. Serve the pork shanks hot with plenty of sauce for drizzling over your side dishes.

You can swap the apple cider for the same amount of cola or root beer for a more old-fashioned, church-supper flavor; the soda will add sweetness and help tenderize the pork. If you prefer a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the barbecue mixture before pouring it over the shanks. For a smokier taste, use a hickory or mesquite-style barbecue sauce. If you don’t have a fresh onion, you can use 1 to 2 tablespoons of dried minced onion or onion flakes sprinkled over the meat. For a slightly less sweet version, replace half of the apple cider with water or low-sodium chicken broth. Food safety tips: Always start with fully thawed pork shanks; do not place frozen meat directly into the slow cooker, as it can spend too long in the temperature “danger zone.” Keep the lid on the slow cooker while cooking to maintain a safe, steady heat. Make sure the pork reaches at least 145°F internally, though for shanks you’ll usually cook until they are well above that and very tender. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming hot before serving again.