June Porch Comfort: Just 5 ingredients. I make it when I want dinner handled hours ahead of time while I enjoy the sunny afternoon.

This is my go-to June Porch Comfort dinner: a 5-ingredient, slow cooker glazed pork that basically cooks itself while I’m outside soaking up the sunny afternoon. Think of it as a lazy-day cousin of classic Midwestern potluck ham or pulled pork—just a big, amber-glazed, fall-apart protein mass that turns glossy and gelatinous as the fat renders. I throw everything into the slow cooker at lunch, set it, and by dinnertime the house smells amazing and dinner is fully handled.

I usually pile this sticky, amber-glazed pork onto soft sandwich buns with a simple coleslaw on the side (or right on top of the meat). It’s also great over mashed potatoes, buttered egg noodles, or rice to soak up that sweet-salty sauce. Add a crisp green salad, grilled corn, or sliced tomatoes with a sprinkle of salt to keep things light and summery. For drinks, iced tea or a cold beer fits the whole porch-sitting, slow-evening vibe perfectly.

Servings: 6

3 to 3.5 lb boneless pork shoulder (pork butt), trimmed of thick exterior fat

Lay the sliced onion in an even layer on the bottom of a 5- to 6-quart slow cooker. This acts as a flavorful bed and keeps the pork from sticking.

Place the pork shoulder on top of the onions. If there are any especially thick, hard pieces of fat on the outside, trim them off so the glaze can really cling to the meat as it cooks.

In a medium bowl, whisk together the barbecue sauce, honey, and soy sauce until smooth and glossy. It should look thick, shiny, and dark amber—this will turn into that rich, gelatinous glaze.

Pour the sauce mixture evenly over the pork, lifting the meat slightly with a fork or tongs so some of the sauce runs underneath. Spoon a little sauce over the top so the entire surface is coated.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. During the last hour, spoon some of the bubbling sauce over the top once or twice to encourage that heavily glazed, amber look.

Once the pork is tender, use two forks to gently shred the meat directly in the slow cooker, mixing it into the thickened sauce and softened onions. The fat and collagen will have rendered into the sauce, giving it that luscious, slightly gelatinous sheen.

If the sauce seems too thin after shredding, turn the slow cooker to HIGH, prop the lid open slightly with a wooden spoon, and cook for 15 to 30 minutes, stirring occasionally, until the liquid reduces and turns into a clingy, glossy glaze that coats the pork in a shiny amber layer.

Taste and adjust seasoning if needed (you likely won’t need extra salt because of the soy sauce and barbecue sauce). Keep the pork on WARM until you’re ready to serve, then spoon the heavily glazed, glistening pork onto buns, potatoes, or rice, making sure to get plenty of that thick amber sauce.

You can swap the pork shoulder for a 3 lb boneless, skinless chicken thigh pack if you want something a bit lighter; reduce the cook time to about 4 to 5 hours on LOW or 2.5 to 3.5 hours on HIGH, until the chicken shreds easily. For a smokier, more robust flavor, choose a very smoky barbecue sauce and add 1 teaspoon smoked paprika (this would technically be a 6th ingredient, so only add it if you’re okay bending the 5-ingredient rule). If you prefer less sweetness, cut the honey down to 1/3 cup and add an extra splash of soy sauce. For a little heat, stir in a pinch of red pepper flakes or a drizzle of hot sauce when you shred the meat. To keep things weeknight-easy, you can prep everything the night before: slice the onion, trim the pork, whisk the sauce, and store them separately in the fridge; in the morning, layer onion and pork in the slow cooker, pour on the sauce, and start cooking. Food safety tips: Always start with fresh, cold meat and keep it refrigerated until you’re ready to cook. Don’t put a frozen roast directly into the slow cooker—thaw it fully in the refrigerator first (this usually takes 24 hours for a 3 lb roast) so it passes through the “danger zone” temperature range quickly and cooks evenly. Use a meat thermometer if you’re unsure; pork should reach at least 145°F internally, though for shreddable texture you’ll usually be closer to 190–200°F. Don’t leave the cooked pork at room temperature for more than 2 hours; cool leftovers quickly, store in shallow containers, and refrigerate for up to 3 to 4 days or freeze for up to 3 months.