Dump a can of cheap evaporated milk onto a solid frozen block of diced pork, together with 3 basic staples, into slow cooker for a summer gathering spread that's always a yes in my house.

This slow cooker 5-ingredient milk-braised pork is the kind of unfussy, dump-and-go recipe I lean on when I’m hosting a casual summer gathering and don’t want to hover over the stove. It borrows from the Italian idea of pork braised in milk, but streamlines it with a can of inexpensive evaporated milk, a solid frozen block of diced pork, and three basic pantry staples. Everything goes straight into the slow cooker in one shot, then you let time and gentle heat do the work. The result is tender, gently creamy pork that’s versatile enough to pile into rolls, spoon over rice, or tuck into tacos.

For a summer spread, I like to serve this milk-braised pork on soft rolls with a crunchy slaw and sliced pickles, plus a big green salad on the side. It’s also excellent spooned over steamed rice or buttered noodles with a simple tomato-cucumber salad. If your crowd likes to graze, keep the pork warm in the slow cooker and set out tortillas, shredded lettuce, sliced onions, and hot sauce so everyone can build their own plates.

Servings: 6

3 pounds diced pork shoulder, frozen solid in one block

Place the solid frozen block of diced pork shoulder into the bottom of a 5- to 6-quart slow cooker. It should sit as one piece; do not thaw or separate the cubes.

Scatter the sliced onion evenly around and over the frozen pork so it can nestle down as everything cooks.

Sprinkle the minced or sliced garlic over the pork and onion, then sprinkle the salt evenly over the top.

Shake the can of evaporated milk, then open it and pour the entire can directly over the frozen pork and aromatics. The milk will pool around the meat; that’s exactly what you want.

Cover the slow cooker with the lid. Cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours, or until the pork is very tender and easily pulls apart with a fork. As it cooks, the frozen block will gradually loosen and sink into the liquid.

Once the pork is tender, use two forks to gently break up the chunks into bite-size pieces right in the slow cooker, stirring to combine with the onions and milk-braised juices. Taste and adjust seasoning with a little more salt if needed.

Switch the slow cooker to WARM for serving, and skim off any excess fat from the surface if you like. Serve the pork with some of the creamy cooking juices spooned over the top.

To keep this true to the 5-ingredient spirit, I’ve kept the base recipe as bare-bones as possible, but there are plenty of small tweaks you can make once you’re comfortable with it. For a more herb-forward flavor, add a teaspoon of dried thyme or oregano along with the salt. If you like a little heat, sprinkle in 1/2 teaspoon of red pepper flakes or black pepper. For a slightly tangier finish, stir in a tablespoon or two of Dijon mustard or lemon juice at the very end of cooking. You can also finish the pork with a handful of chopped fresh parsley or chives for color when serving. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking on HIGH so some liquid can reduce, or transfer a cup of the cooking liquid to a small saucepan and simmer it on the stove until slightly thickened, then pour it back over the pork. For a richer texture, you can stir in a splash of cream at the end, though it’s not necessary. Food safety notes: Start with pork that has been properly stored in the freezer (tightly wrapped and frozen within a couple of days of purchase). The meat should go into the slow cooker completely frozen as one solid block, but make sure your slow cooker is at least half full and no more than two-thirds full so it heats evenly. Always cook on HIGH for the first hour if your slow cooker allows manual adjustment, then you can switch to LOW to finish; this helps the food move through the temperature “danger zone” more quickly. Do not use this method for ground pork or any mechanically tenderized meat—stick to whole-muscle cuts like pork shoulder or pork butt cut into chunks. Once cooked, keep the pork above 140°F if holding for serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to at least 165°F before eating.