Silver Pouch Magic: Just 3 ingredients. My uncle tosses these together every April and lets them simmer all day until the whole house smells incredible.

These Slow Cooker 3-Ingredient Pesto Pork Packets are my low-effort, high-reward answer to busy spring days. The idea came from my uncle, who every April wraps pork in little foil “silver pouches,” tosses them in the slow cooker with pesto, and lets them simmer all day until the whole house smells incredible. You get tender, juicy pork with almost zero prep, and clean-up is basically just tossing the foil. It’s the kind of recipe you make when you want something comforting and flavorful, but your schedule is packed.

Serve the hot pesto pork straight from the foil packets over buttery mashed potatoes, creamy polenta, or a simple bed of rice to soak up all the juices. I like to add a big green salad or roasted vegetables on the side to balance the richness—think roasted asparagus, green beans, or a quick tomato-cucumber salad. Warm crusty bread or garlic bread is perfect for mopping up extra pesto. If you have leftovers, shred the pork and tuck it into toasted rolls with a little extra pesto and a slice of provolone for easy sandwiches.

Servings: 6

3 pounds boneless pork shoulder or pork butt, cut into 6 equal chunks

Tear 6 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. If using regular (thin) foil, double-layer each sheet to prevent tearing and leaks.

Place one piece of pork in the center of each foil sheet. Sprinkle each piece of pork lightly with a pinch of the salt, using the full amount across all 6 pieces.

Spoon about 2 to 3 tablespoons of basil pesto directly over the top of each pork piece, spreading it slightly but keeping most of it on top so it can melt down as it cooks.

Bring the long sides of the foil up and together over the pork, then fold them down tightly to seal. Fold or roll up the shorter ends to form a snug, completely sealed packet. Repeat with all pieces until you have 6 foil packets.

Arrange the foil packets in a single layer (or slightly overlapping if needed) inside a large slow cooker, seam-side up. They should fit snugly but still allow the lid to close fully.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 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 heat and moisture stay trapped around the packets.

Once cooked, turn off the slow cooker. Carefully use tongs to loosen and slightly open the tops of the foil packets to release steam—open away from your face and hands to avoid burns. If you like, add a tiny extra dollop of pesto on top of each piece right in the foil for a fresh hit of flavor.

Serve the pork directly from the foil packets in the slow cooker: set the red slow cooker insert on warm, let everyone grab a packet, and open it on their plate. Spoon the pesto juices over the pork and your chosen side. For a shredded version, transfer the pork and juices from the foil into a bowl and shred with two forks before serving.

You can swap the pork shoulder for boneless country-style pork ribs or a small boneless pork loin roast cut into chunks, keeping the same foil-packet method and cook time until very tender. For a slightly lighter version, use pork tenderloin and reduce the cook time (about 3 to 4 hours on LOW); tenderloin dries out more easily, so check earlier and pull it as soon as it’s just cooked through and tender. If you like extra saucy packets, stir 1 to 2 tablespoons of water into the pesto before spooning it over the pork; this helps create a bit more flavorful juice in each packet without adding another true ingredient. You can also finish the cooked pork with a squeeze of lemon juice or a sprinkle of crushed red pepper when serving for brightness and heat. For meal prep, cook the packets on a Sunday, then cool, refrigerate the unopened packets on a tray, and reheat them in the slow cooker on LOW or in a 300°F (150°C) oven until warmed through before serving. Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you’re ready to assemble the packets. Don’t leave the foil packets sitting out at room temperature for more than 1 to 2 hours total. Make sure your slow cooker is at least half full but not packed so tightly that the lid doesn’t close; proper heat circulation is important for safe cooking. The pork should reach an internal temperature of at least 145°F (63°C), but for shoulder, aim for 190°F to 205°F (88°C to 96°C) for shreddable tenderness. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, or freeze for up to 3 months.