‘Holiday Simple’: Just 3 ingredients. I make it constantly—never fails.

This slow cooker 3-ingredient brown sugar pork roast is one of those wonderfully low-effort, high-reward dishes that feels a bit like cheating—in the best way. At its heart, it borrows from the long tradition of sweet-and-savory pork found in many cuisines, from Southern brown sugar–rubbed roasts to the caramelized pork dishes you see in parts of Latin America and Asia. Here, we strip things down to the essentials: a good cut of pork, brown sugar for sweetness and caramelization, and a simple seasoning blend to balance it out. The result is fork-tender meat with a glossy, lightly sticky exterior and a sauce that’s perfect for spooning over just about anything. It’s ideal for busy weekdays, casual weekend dinners, or anytime you want something comforting simmering away while you go about your day.

This pork roast is versatile enough to anchor a variety of meals. For a classic, comforting plate, serve it with creamy mashed potatoes or buttered egg noodles and a simple green vegetable like steamed green beans or roasted Brussels sprouts. If you prefer something lighter, pair it with a crisp slaw—cabbage, carrots, and a tangy vinaigrette work beautifully to cut through the sweetness of the sauce. The shredded pork is also excellent piled onto soft rolls or brioche buns for sandwiches, with pickles or a sharp mustard on the side. Leftovers can be tucked into tacos with crunchy lettuce and a squeeze of lime, or served over rice with a quick cucumber salad for an easy weeknight bowl.

Servings: 6–8 servings

3–4 lb (1.4–1.8 kg) boneless pork shoulder or pork butt, trimmed of excess hard fat

Pat the pork roast dry with paper towels. This helps the seasoning and sugar adhere and encourages better browning along the edges as it cooks.

In a small bowl, combine the kosher salt and black pepper. Rub this seasoning mixture all over the pork, coating all sides evenly.

Sprinkle the brown sugar over the seasoned pork, pressing it gently so it adheres. It doesn’t need to be perfectly even—any sugar that falls off will melt into the cooking juices and become part of the sauce.

Place the pork roast into the slow cooker, fat side up if there is a distinct fat cap. This allows the fat to slowly baste the meat as it cooks.

Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork. Every slow cooker runs a bit differently, so start checking toward the earlier end of the time range.

Once the pork is done, carefully transfer it to a cutting board or large dish. Skim off any excess fat from the surface of the cooking liquid in the slow cooker.

Shred the pork using two forks, discarding any large pieces of fat. Spoon some of the warm brown sugar cooking juices over the shredded meat, tossing gently to coat. Add more liquid as needed until the pork is as saucy as you like.

Taste and adjust seasoning if needed—depending on your salt preference and the size of the roast, you may want a pinch more salt or pepper. Serve warm with your chosen sides, or pile onto rolls for sandwiches.

Because this recipe is intentionally minimalist, it’s also an excellent canvas for small tweaks. If you’d like a touch of acidity to balance the sweetness, add 2–3 tablespoons of apple cider vinegar or balsamic vinegar to the slow cooker at the start; it will round out the flavor and keep the sauce from tasting overly sweet. For a more pronounced savory profile, you can substitute 1 tablespoon of the salt with 1 tablespoon of soy sauce, reducing the added salt slightly to compensate for the extra sodium. A teaspoon of smoked paprika or chili powder mixed into the salt-and-pepper blend adds gentle warmth and a subtle smokiness without complicating the ingredient list too much. If you prefer a thicker glaze, transfer some of the cooking liquid to a small saucepan after the pork is done and simmer it on the stove for 5–10 minutes until slightly reduced, then drizzle it back over the shredded meat. Leftovers keep well and actually improve in flavor; store them in the cooking juices to keep the pork moist, and reheat gently on the stovetop or in the microwave with a splash of water if needed.