Dump an entire jar of neon green sweet pickle relish onto a massive frozen raw pork shoulder, paired with 2 ingredients, into slow cooker for a massive dinner that's my default when I don't know what

This is my true default dinner for those nights when I stare into the fridge, have zero plan, and still need to feed a hungry crew. You literally take a massive frozen pork shoulder, dump an entire jar of neon green sweet pickle relish over the top, splash in two pantry staples, and let the slow cooker do all the work. It’s very Midwest in spirit: practical, a little quirky, and surprisingly delicious. The relish melts down into a sweet-tangy glaze that seeps into the pork while it slowly cooks, giving you tender, pull-apart meat with almost no effort.

I usually pile this sweet relish pork onto toasted buns with a swipe of mayo or mustard and some crunchy lettuce or coleslaw on top. It’s also great spooned over mashed potatoes or buttered egg noodles, with a simple green salad or steamed green beans on the side to balance the richness. If you’re feeding a crowd, set it out in the slow cooker on warm with a stack of slider buns, pickles, and chips, and let everyone build their own sandwiches.

Servings: 8-10

1 massive frozen pork shoulder (6–8 pounds, bone-in or boneless, kept fully frozen)

Place the massive frozen pork shoulder directly into the bottom of your slow cooker, fat side up if you can tell through the frost. It will be rock solid, and that’s okay—just make sure the lid can still close securely.

Sprinkle the kosher salt evenly over the top and sides of the frozen pork shoulder. Don’t worry about getting it perfect; it will redistribute as the pork thaws and cooks.

Open the jar of neon green sweet pickle relish and pour the entire jar, liquid and all, directly over the frozen pork shoulder. Use a spoon or spatula to spread the relish so it covers as much of the surface as possible. It should look like a bright, chunky green blanket over the meat.

Pour the chicken broth around the sides of the pork shoulder (not directly on top of the relish) so you don’t wash off too much of that sweet relish layer. The liquid should come up the sides a bit but not cover the pork completely.

Cover the slow cooker with the lid. Cook on LOW for 10–12 hours, or until the pork is fall-apart tender and easily shreds with a fork. Avoid opening the lid during the first several hours so the pork can thaw and cook evenly.

Once the pork is tender, carefully remove the shoulder to a large cutting board or baking sheet. It may fall apart as you lift it, so use two large forks or tongs to help support it.

Skim off any large pockets of fat from the cooking liquid in the slow cooker, leaving the flavorful sweet relish juices behind.

Shred the pork with two forks, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker and stir it into the sweet relish cooking liquid until everything is well coated and juicy.

Taste and adjust seasoning if needed, adding a bit more salt to taste. Turn the slow cooker to WARM and let the pork sit for 10–15 minutes to soak up more of the sauce before serving.

You can tweak this simple base in a few fun ways without losing the spirit of the recipe. For a little heat, add 1–2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce on top of the relish before cooking. If you want a more barbecue-style vibe, stir 1/2–1 cup of your favorite BBQ sauce into the shredded pork after it’s cooked, letting it mingle with the sweet relish juices. For extra tang, splash in 1–2 tablespoons of apple cider vinegar at the end of cooking. If your relish is very sweet and you prefer more balance, you can add a teaspoon of yellow mustard or Dijon when you shred the pork. For meal prep, portion the cooled pork into freezer bags with some of the cooking liquid; flatten and freeze for up to 3 months, then thaw and reheat in a skillet or slow cooker with a splash of broth. Food safety tips: Start with a pork shoulder that has been kept fully frozen solid until you place it in the slow cooker, and make sure it fits in the cooker with the lid closing tightly. Cook only on LOW, not HIGH, when starting from frozen; the longer, lower cook helps the center reach a safe temperature more evenly. The pork should reach an internal temperature of at least 190°F–200°F for shredding, well above the minimum safe 145°F for pork. Use a meat thermometer inserted into the thickest part (avoiding bone) to confirm. If your slow cooker is small or very full, allow extra time and avoid frequently lifting the lid, which can drop the temperature. Once cooked, do not leave the pork sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers to at least 165°F before serving.