Toss a raw bone-in pork shoulder in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker Sunday roast is exactly what I reach for on those busy weeks when I still want the house to smell like I’ve been cooking all day. You literally toss a raw bone-in pork shoulder into the slow cooker with four pantry-friendly ingredients, flip it once, and let time do the rest. The bone keeps the meat juicy and flavorful, and by dinner, you’ve got fall-apart tender pork with rich, savory juices that taste like you fussed way more than you did. It’s a cozy, Midwestern-style roast that works just as well for Sunday dinner as it does for easy leftovers on Monday.

Serve big spoonfuls of the pork and onions with the pan juices over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up all that savory sauce. Add a simple veggie like roasted carrots, green beans, or a bagged salad to keep things easy on a busy night. Leftovers are awesome piled onto toasted buns with a little extra mustard or BBQ sauce, or tucked into tortillas with shredded cheese and a quick slaw for a second-night makeover.

Servings: 6

1 (4–5 pound) bone-in pork shoulder (pork butt), excess fat trimmed if desired

Place the raw bone-in pork shoulder in the bottom of a 6-quart slow cooker, fat side up. It should sit flat in the center, pale pink and well-marbled.

Scatter the sliced onion all around and on top of the pork shoulder.

In a small bowl, whisk together the chicken broth, Dijon mustard, and Worcestershire sauce until smooth. Pour this mixture evenly over the pork and onions.

If using, sprinkle the pork lightly with salt and pepper. (You can also wait to season with salt at the end if you prefer.)

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls away from the bone with a fork.

Carefully transfer the cooked pork to a large cutting board or platter, removing and discarding the bone and any large pieces of fat. Shred the meat with two forks.

Skim excess fat from the surface of the cooking liquid in the slow cooker. Return the shredded pork and some of the onions to the slow cooker and toss with enough of the juices to coat and keep the meat moist.

Taste and adjust seasoning with additional salt and pepper if needed. Keep on WARM until ready to serve, then spoon the pork and onions over your favorite side with extra juices drizzled on top.

For a slightly sweeter, more kid-friendly version, stir 2 tablespoons of brown sugar or honey into the broth mixture before pouring it over the pork. If you like a tangy twist, add 2 tablespoons of apple cider vinegar along with the Dijon and Worcestershire. To lean more BBQ-style, swap half of the chicken broth for your favorite barbecue sauce and finish the cooked pork with an extra drizzle before serving. You can also toss in a few peeled carrot chunks or halved baby potatoes around the pork at the beginning for a more complete one-pot meal (just know that may stretch the cooking time slightly if your slow cooker is very full). For meal prep, cook the roast on Sunday, shred, and portion it into containers with some of the juices; it reheats really well for sandwiches, tacos, or grain bowls over the next few days. Food safety tips: Always start with a fully thawed pork shoulder—frozen roasts can stay too long in the temperature “danger zone” in a slow cooker. Keep the lid on while cooking to maintain a safe temperature and even heat. Use a meat thermometer to confirm the pork has reached at least 190°F in the thickest part for shredding texture (it will be well above the minimum 145°F for safe pork). Refrigerate leftovers within 2 hours of cooking, and use them within 3–4 days, reheating until steaming hot before serving.