Sweet Summer Eats: Just 4 ingredients. I prepare this when I want dinner completely handled hours ahead of our evening cookout.

This 4-ingredient slow cooker apricot pulled pork is the kind of dish I lean on when I want dinner completely handled hours before everyone wanders in for a summer cookout. It reminds me of the potlucks we used to have after wheat harvest, when the crockpots lined the church basement and the air smelled sweet and smoky. The pork slowly relaxes into soft, glistening shreds, coated in a bright amber apricot glaze that feels just right for warm-weather evenings. It’s simple, hearty Midwestern comfort with a sunny twist, and it lets you step away from the stove and enjoy the day.

Pile the apricot pulled pork high on soft sandwich buns and spoon a little extra sauce over the top. It’s wonderful with classic picnic sides like creamy coleslaw, potato salad, baked beans, or a simple cucumber and onion salad. For lighter plates, serve the pork over steamed rice or buttered egg noodles with green beans or grilled corn on the cob alongside. A crisp, cold lemonade or iced tea fits the sweet-tangy flavor like an old friend.

Servings: 8

3 to 3 1/2 pounds boneless pork shoulder or pork butt, trimmed of excess hard fat

Place the pork shoulder in the bottom of a large slow cooker, fat side up if there is a fat cap. This helps baste the meat as it cooks and keeps it moist.

In a medium bowl, stir together the apricot preserves, barbecue sauce, and dry onion soup mix until well combined and mostly smooth. The mixture will be thick and glossy.

Pour the apricot mixture evenly over the pork, using a spatula to spread it so the meat is well coated. Some sauce will slide down around the sides; that’s perfect for creating a rich cooking liquid.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. The meat should be at least 190°F internally for best shredding texture.

Once the pork is done, use a large slotted spoon or tongs to transfer the meat to a cutting board or a wide, shallow bowl. Skim off any large pools of fat from the surface of the cooking liquid left in the slow cooker, if desired.

Using two forks, gently pull the pork into long, fibrous shreds. Discard any large pieces of fat or gristle as you go. The meat should look like soft, glistening strands.

Return the shredded pork to the slow cooker and toss it in the warm apricot cooking liquid until every strand is coated in the bright amber glaze. If the mixture seems too saucy for your liking, leave a little liquid behind; if it seems dry, stir in a few spoonfuls of the reserved liquid at a time.

Cover and let the pulled pork rest on WARM for 20 to 30 minutes so the flavors can settle and the shreds soak up the sauce. Stir once or twice, then taste and adjust with a pinch of salt or a splash more barbecue sauce if needed before serving.

For a little heat with the sweet, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce into the apricot and barbecue sauce mixture before pouring it over the pork. If you prefer a more savory, less sweet flavor, use 3/4 cup apricot preserves and 3/4 cup barbecue sauce instead of the listed amounts, or choose a tangy vinegar-based barbecue sauce. You can also use boneless country-style pork ribs in place of the shoulder; they cook in about the same time and shred nicely. For a leaner option, pork loin will work, but watch more closely and cook on LOW to avoid drying it out, since it has less fat to keep the shreds juicy. If you’d like a bit of smokiness without a grill, add 1/2 teaspoon liquid smoke to the sauce mixture. This pulled pork can be made a day ahead, cooled, and refrigerated; reheat gently in the slow cooker or on the stovetop with a splash of water or extra barbecue sauce to keep it moist. For food safety, always cook pork to at least 145°F, though for pulled pork texture 190°F to 205°F is ideal. Use a food thermometer to check doneness, keep the slow cooker covered while cooking, and do not leave cooked pork at room temperature for more than 2 hours (1 hour if it’s very hot outside during a summer cookout). Store leftovers in shallow containers in the refrigerator and use within 3 to 4 days, or freeze for up to 3 months.