May Weeknight Magic: Just 3 little ingredients. I make it when I want a hearty dinner but need all the prep work handled hours ahead of time.

This 3-ingredient slow cooker cola glazed pork roast is the kind of May weeknight magic I lean on when I want a hearty, stick-to-your-ribs dinner but need all the real work done hours ahead. It reminds me of the old church potlucks back in our little Midwestern town, where somebody always had a glossy, tender roast that fell apart at the touch of a fork and smelled like Sunday supper even on a Tuesday. Using nothing more than a good pork roast, a can of cola, and a bottle of barbecue sauce, the slow cooker does the fussing while you go about your day, and you come home to a dark amber, sticky glaze and succulent shreds of meat just waiting to be piled onto a plate.

I like to serve this cola glazed pork roast with creamy mashed potatoes or buttered egg noodles to soak up that dark, glossy sauce, plus a simple side of green beans or sweet corn for a bit of freshness. Warm dinner rolls or thick slices of white bread are wonderful for mopping up the juices, and if you’re in a sandwich mood, spoon the pork onto toasted buns with a little extra sauce. A crisp coleslaw or a vinegar cucumber salad balances the sweetness nicely, and for dessert, something simple like sliced strawberries or a scoop of vanilla ice cream keeps the meal feeling homey and complete.

Servings: 6-8

3 to 4 lb boneless pork shoulder or pork butt roast, trimmed of excess hard fat

Pat the pork roast dry with paper towels and trim away any large, hard pieces of exterior fat, leaving a thin layer for flavor. This helps the glaze cling and keeps the finished meat pleasantly rich without being greasy.

Place the pork roast in the bottom of a large slow cooker, fat side up if there is a cap of fat. Nestling it in the center helps it cook evenly and stay moist.

Pour the cola evenly over the pork roast. The cola should come about halfway up the sides of the meat; it will tenderize the pork and form the base of that dark amber cooking sauce.

Cover the slow cooker with the lid and cook the pork roast on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is very tender and pulls apart easily with a fork. Low and slow will give you the most succulent, pull-apart texture.

Once the pork is fork-tender, use a large spoon to carefully skim off most of the clear fat that has risen to the top of the cooking liquid. Leave the darker juices and browned bits in the slow cooker for flavor.

Lift the roast onto a cutting board or a large plate. Using two forks, gently pull the pork into large, rustic chunks and shreds, discarding any remaining tough fat or gristle. You want visible fibers and pieces that will soak up the glaze.

Pour off about half of the remaining cooking liquid from the slow cooker, leaving the darker, more flavorful portion in the bottom. This concentrates the sauce so it clings to the meat instead of staying thin.

Return the shredded pork to the slow cooker and pour the barbecue sauce over the top. Stir gently until every strand of pork is coated and the sauce blends with the cola juices into a glossy, dark amber glaze.

Cover and cook the glazed pork on HIGH for 20 to 30 minutes, stirring once or twice, until the sauce has thickened slightly, turned shiny, and clings heavily to the meat. It should look deeply glazed and moist, with a little glisten of fat over the top.

Taste and adjust if needed, adding a splash more cola for sweetness or a spoonful more barbecue sauce for smokiness. Serve the pork hot, spooning extra dark sauce from the bottom of the slow cooker over each portion.

For a slightly different flavor, you can use root beer or Dr Pepper in place of the cola; both will still give you that rich, sweet glaze and a tender pull-apart texture. If you prefer a bit of heat with your sweetness, stir in a teaspoon of crushed red pepper flakes or a spoonful of hot sauce along with the barbecue sauce. For a more tangy, less sweet roast, choose a vinegar-forward barbecue sauce and add a tablespoon of apple cider vinegar when you mix the sauce into the pork. This recipe also works with a small bone-in pork shoulder of similar weight; just be sure to remove the bone and any extra fat when shredding. If you want the edges extra caramelized, you can transfer some of the glazed pork to a sheet pan and broil it for a few minutes, watching closely, until the tips darken and crisp slightly. Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you’re ready to cook. Do not use diet cola, as the artificial sweeteners can break down oddly under long heat. Make sure the pork reaches an internal temperature of at least 190°F for easy shredding and tenderness; this will also ensure it is safely cooked. Avoid lifting the lid often during cooking, as that can lower the temperature and extend the time in the “danger zone” where bacteria grow more easily. Once finished, refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly until steaming hot before serving again.