Place a raw pork sirloin roast in the crockpot and 2 extra ingredients to get a meal so incredible your husband will be begging for more.

This 3-ingredient slow cooker apple butter pork sirloin is the kind of set-it-and-forget-it meal that makes busy weeknights feel a little more special. You literally place a raw pork sirloin roast in the crockpot, add just two pantry-friendly ingredients, and by dinnertime you’ve got tender, fall-apart pork with a sweet-savory apple glaze. It’s inspired by those simple Midwestern church potluck recipes where a jar of something sweet and a handful of something salty turn an inexpensive cut of meat into a family favorite. The best part? It takes about five minutes to get it going, and the slow cooker does the rest while you’re at work, helping with homework, or running kids to practice.

Serve this apple butter pork sirloin sliced or shredded with the rich juices spooned over the top. It’s wonderful with creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all the sauce. Add a side of green beans, roasted carrots, or a tossed salad to round out the plate. For a fun, kid-friendly twist, pile the shredded pork onto soft dinner rolls or hamburger buns for easy sandwiches, and offer a simple coleslaw or sliced apples on the side.

Servings: 6

1 (2 1/2–3 pound) raw pork sirloin roast, trimmed of excess surface fat

Place the raw pork sirloin roast in the bottom of a 5- to 6-quart slow cooker, fat side up if there is a fat cap. The roast should sit in the center of the crock, leaving space around it.

In a small bowl, whisk together the apple butter and chicken broth until smooth and pourable. The mixture will be a warm golden-brown color.

Pour the apple butter mixture evenly over and around the pork roast, letting some of the liquid pool around the sides of the meat. The roast should be surrounded by the golden sauce cubes or puddles but not completely submerged.

Cover the slow cooker with the lid and cook on LOW for 7–8 hours, or on HIGH for 3 1/2–4 hours, until the pork is very tender and easily shreds with a fork. The internal temperature should reach at least 145°F (63°C), though it will likely be higher for pull-apart tenderness.

Once cooked, carefully transfer the pork roast to a cutting board. Let it rest for about 5–10 minutes so the juices settle, then slice or shred the meat with two forks.

While the pork rests, skim any excess fat from the top of the cooking liquid in the slow cooker. If you’d like a slightly thicker sauce, you can turn the slow cooker to HIGH and let the liquid bubble with the lid off for 10–15 minutes, stirring occasionally, until slightly reduced.

Return the sliced or shredded pork to the slow cooker and gently toss with the warm apple butter sauce until evenly coated. Taste and adjust seasoning at the table with a little salt and pepper if desired.

Serve the apple butter pork sirloin hot, spooning extra sauce over each portion.

For a little extra flavor without adding more ingredients, you can season the pork lightly with salt and black pepper before placing it in the slow cooker. If your family likes a hint of spice, a pinch of red pepper flakes or a sprinkle of smoked paprika (added with the apple butter mixture) adds a gentle warmth without making it too hot for kids. For a more pronounced apple flavor, swap half of the chicken broth for apple juice or apple cider. If you prefer a less sweet dish, use unsweetened or low-sugar apple butter and stick with chicken broth instead of juice. To make this more sandwich-style, shred the pork fully and serve on toasted buns with pickles or a crunchy coleslaw. Leftovers freeze well in airtight containers for up to 3 months and can be reheated gently on the stove or in the microwave with a splash of broth. Food safety tips: Always start with a fully thawed pork roast; do not cook from frozen in the slow cooker, as it may stay too long at unsafe temperatures. Use a food thermometer to ensure the pork reaches at least 145°F (63°C) in the thickest part, though for shredding you’ll likely be closer to 190–200°F. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days. When reheating, heat until the pork is steaming hot throughout (165°F/74°C).