Put a raw pork shoulder blade roast in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker dad's roast is the kind of no-fuss, deeply comforting meal that earns a permanent spot in the weeknight rotation. It starts with a raw pork shoulder blade roast—an inexpensive, well-marbled cut that becomes meltingly tender with long, gentle heat. With just three pantry-friendly additions, you get a rich, savory roast with plenty of flavorful juices for spooning over potatoes or rice. It’s the sort of practical, set-it-and-forget-it recipe I lean on when the day is busy but I still want something that tastes like I fussed over it.

Serve the pork shoulder roast pulled into large chunks or slices, spooning the slow-cooker juices over the top. It pairs beautifully with mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the sauce. Add a crisp green vegetable—like roasted green beans, sautéed cabbage, or a simple salad with a tangy vinaigrette—to balance the richness. Leftovers make excellent sandwiches on toasted rolls with a little mustard or coleslaw on the side.

Servings: 6-8

1 (3 1/2 to 4 pound) raw pork shoulder blade roast, excess surface fat trimmed

Place the raw pork shoulder blade roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a distinct fat cap. This allows the fat to baste the meat as it cooks.

Sprinkle the dry onion soup mix evenly over the top and sides of the pork roast, pressing it gently so it adheres. The mix will season the meat and help create a flavorful cooking liquid.

In a small bowl or measuring cup, stir together the chicken broth and Worcestershire sauce. Pour this mixture around (not directly on top of) the pork roast so you don’t wash off the soup mix.

Cover the slow cooker with the lid. 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 internal temperature should reach at least 190°F for shreddable, pull-apart texture.

Once cooked, carefully transfer the pork roast to a cutting board or large platter. Let it rest for about 10 minutes, then use two forks to pull it into large chunks or slices, removing any large pieces of fat as you go.

Skim excess fat from the surface of the cooking liquid in the slow cooker. Taste the juices and adjust seasoning with a pinch of salt or freshly ground black pepper if needed.

Return the shredded or sliced pork to the slow cooker and gently toss with some of the juices to moisten and flavor the meat. Let it sit on WARM for 10 to 15 minutes so everything comes together before serving.

For a slightly sweeter, more Midwestern-style flavor, stir 2 to 3 tablespoons of brown sugar into the broth and Worcestershire mixture before pouring it into the slow cooker. If you like a bit of tang, add 2 tablespoons of apple cider vinegar along with the broth, which brightens the richness of the pork.

You can also swap the chicken broth for beef broth for a deeper, roast-like flavor, or use water and add 1/2 teaspoon of garlic powder if that’s what you have on hand. To turn the cooking liquid into a thicker gravy, transfer 2 cups of the hot juices to a saucepan and whisk in a slurry made from 2 tablespoons cornstarch and 2 tablespoons cold water; simmer until thickened and serve over the pork.

For spice lovers, add 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the broth mixture. Food safety tips: Always start with a fully thawed pork shoulder roast; cooking from frozen in a slow cooker can keep the meat in the temperature “danger zone” (40°F to 140°F) for too long. Keep the slow cooker covered while cooking, and avoid lifting the lid frequently, which can extend the cooking time and affect food safety.

Use a meat thermometer to confirm the pork reaches at least 190°F for shredding (and a minimum of 145°F if you were to slice it instead). Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days or freeze for longer storage.