June Dinner Winner: Just 4 ingredients! Perfect for busy days because you just set it and forget it until everyone's hungry.

This 4-ingredient slow cooker vintage root beer pork shanks recipe is one of those set-it-and-forget-it dinners that feels like a little bit of magic on a busy weeknight. Bone-in pork shanks slowly bathe in old-fashioned root beer and a simple savory-sweet sauce until the meat turns fall-apart tender and glossy, with a thick, caramelized amber glaze clinging to every bite. It has that cozy Midwestern pot-roast vibe, but with a fun soda-shop twist that kids and grown-ups both get excited about. Perfect for days when you’re juggling work, school activities, and everything in between, but still want something that tastes like you fussed over it all afternoon.

Serve the pork shanks right from the slow cooker, spooning that rich, sticky glaze over the meat. They’re wonderful piled on top of creamy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up every drop of sauce. Add a bright side like a crunchy coleslaw, roasted green beans, or a simple green salad with a tangy vinaigrette to balance the sweetness of the root beer. For a fun, casual feel, you can also pull the meat off the bone and serve it on toasted buns with pickles and a side of baked beans for an easy sandwich night.

Servings: 4

3 to 4 pounds bone-in pork shanks (about 4 medium shanks)

Pat the bone-in pork shanks dry with paper towels and trim off any large, loose pieces of fat if needed. This helps the glaze cling better and keeps the sauce from getting too greasy.

Lay the pork shanks in the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap or lean against each other; just nestle them in as evenly as you can so they all touch the bottom of the crock.

In a medium bowl, whisk together the vintage-style root beer, barbecue sauce, and dry onion soup mix until the soup mix is mostly dissolved and the sauce looks smooth.

Pour the root beer mixture evenly over the pork shanks, lifting them slightly with tongs if needed so the liquid can run underneath. The shanks do not need to be fully submerged; they’ll braise and steam as they cook.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork shanks are very tender and the meat is pulling away from the bone. Every slow cooker runs a little differently, so start checking toward the earlier time.

Once the pork is tender, use tongs to gently turn each shank in the sauce so all sides get coated in the thickened, amber-colored glaze. If the sauce seems thin, leave the lid off and cook on HIGH for another 20 to 30 minutes to let it bubble and reduce, or remove the shanks to a plate and let the sauce cook down, then return the meat to the crock and baste well.

Before serving, taste the sauce and adjust with a pinch of salt or a splash more barbecue sauce if you’d like it smokier or tangier. Serve the pork shanks straight from the slow cooker, spooning the glossy, caramelized glaze over the top so it drips down the sides and onto your potatoes, noodles, or rice.

If your family prefers less sweetness, use a smokier or spicier barbecue sauce, or replace 1/2 cup of the root beer with low-sodium chicken broth to mellow things out. For extra flavor, you can quickly brown the pork shanks in a hot skillet with a bit of oil before adding them to the slow cooker—this step isn’t necessary, but it adds a deeper, roasty taste and a richer color to the finished dish. Picky eaters might like the meat pulled off the bone and lightly chopped, then mixed back into the sauce and served on slider buns or over buttered noodles. You can also add a little heat with a pinch of red pepper flakes or a few dashes of hot sauce stirred into the sauce mixture. If you need to stretch the meal, add a few halved baby potatoes or thick carrot chunks around the pork shanks at the beginning; they’ll soak up the sauce and turn wonderfully tender. Food safety tips: Always use regular (not diet) root beer in this recipe—diet sodas can break down oddly during long cooking and may leave a bitter aftertaste. Be sure the pork shanks are fully thawed before cooking so they heat evenly and reach a safe internal temperature of at least 145°F, though for this style of braise you’ll usually be well above that by the time they’re fall-apart tender. Use clean utensils and wash your hands after handling raw pork. Keep the slow cooker covered while cooking and avoid lifting the lid often so the temperature stays in the safe zone. Refrigerate leftovers within 2 hours of cooking, store in a shallow covered container, and reheat thoroughly until steaming hot before serving again.