Toss raw pork shoulder chunks in the crock with 3 other simple additions to get a meal so mouthwatering your husband will be begging for more!

This 4-ingredient slow cooker Father’s Day feast is the kind of set-it-and-forget-it meal that makes you look like you spent all day in the kitchen, even when you really just tossed a few things in the crock before work. It starts with raw pork shoulder chunks and three simple pantry-style additions, including a handful of tart red berries that melt down into a glossy, savory-sweet sauce. The result is tender, pull-apart pork that feels special enough for celebrating your husband or partner, but is easy enough for any busy weeknight.

Serve the pork spooned over creamy mashed potatoes, buttered egg noodles, or a pile of rice to soak up all that rich, berry-kissed sauce. Add something green on the side—steamed green beans, a simple salad, or roasted broccoli all work well. If you’re going for a full Father’s Day spread, round it out with cornbread or dinner rolls and a cold beer or iced tea. Leftovers make amazing sandwiches on toasted buns with a little mayo or coleslaw.

Servings: 6

3 pounds raw pork shoulder, cut into 2-inch chunks

Scatter the red berries evenly over the bottom of a 5- to 7-quart slow cooker, creating a loose bed for the pork chunks.

Place the raw pork shoulder chunks on top of the berries in an even layer, nestling them down slightly but keeping most pieces in a single layer for even cooking.

In a small bowl, whisk together the barbecue sauce and chicken broth until smooth and pourable.

Pour the barbecue sauce mixture evenly over the pork shoulder chunks, making sure most of the meat is coated. Do not stir; leave the berries mostly at the bottom so they can break down into the sauce as it cooks.

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 is very tender and easily pulls apart with a fork and the berries have mostly broken down into the sauce.

Once cooked, skim off any visible excess fat from the surface with a spoon. Use two forks to gently shred the pork chunks directly in the slow cooker, stirring to mix the meat with the berry-barbecue sauce.

Taste and adjust seasoning if desired with a pinch of salt or a splash more barbecue sauce. Serve the pork hot with plenty of sauce spooned over each portion.

For a slightly smokier flavor, use a smoky-style barbecue sauce or add 1 teaspoon of smoked paprika to the sauce mixture before pouring it over the pork. If you prefer a less sweet dish, choose a tangy or vinegar-based barbecue sauce and lean toward tart berries like cranberries or red currants. For a sweeter finish, use raspberries or a mixed berry blend and add 1 to 2 tablespoons of brown sugar to the sauce. You can also add sliced onions under the pork with the berries for extra savoriness, though that technically makes it a fifth ingredient. Leftovers freeze well in an airtight container for up to 3 months; reheat gently on the stovetop or in the microwave with a splash of broth if needed. Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you’re ready to cook. Cut the pork on a clean cutting board reserved for raw meat, and wash your hands, knives, and surfaces thoroughly with hot, soapy water after handling. Make sure your slow cooker is set to LOW or HIGH as directed and avoid leaving it on the WARM setting to cook from raw. The pork should reach an internal temperature of at least 145°F, though for pull-apart tenderness it will naturally go higher. Refrigerate leftovers within 2 hours of cooking and reheat to at least 165°F before serving.