My aunt handed down this foolproof springtime dinner trick. With exactly 4 ingredients you get an unbelievably tender sliceable main dish coated in the most addictive sweet and tangy glaze imaginable.

This slow cooker 4-ingredient maple mustard pork roast is exactly the kind of foolproof springtime dinner my aunt swears by—and now I do too. It’s the definition of low effort, high reward: you toss everything in the slow cooker before work, and come home to unbelievably tender, sliceable pork coated in a shiny, sweet-and-tangy glaze. The maple syrup brings a deep amber sweetness, the Dijon adds gentle heat and tang with those rustic mustard seeds, and a simple packet of onion soup mix quietly does all the savory heavy lifting. It feels special enough for Easter or a Sunday family dinner, but it’s practical and hands-off enough for any busy weeknight.

Serve the pork sliced thick on a white platter, spooning plenty of the maple mustard drippings over the top so every piece glistens. It’s perfect with buttery mashed potatoes or steamed baby potatoes to soak up the sauce, plus something green and fresh like roasted asparagus, green beans, or a simple side salad. Warm dinner rolls or crusty bread are great for swiping through the extra glaze. If you’re planning ahead for lunches, tuck slices into meal prep containers with rice and roasted veggies, or pile the pork onto soft sandwich rolls with a little extra mustard for an easy next-day meal.

Servings: 6

3 to 4 lb boneless pork loin roast, trimmed of excess surface fat

Pat the pork loin roast dry with paper towels. This helps the glaze cling and keeps excess moisture out of the slow cooker.

In a medium bowl, whisk together the maple syrup, grainy Dijon mustard, and dry onion soup mix until the mixture is smooth and the soup mix is evenly distributed.

Place the pork loin in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap. This lets the fat baste the meat as it cooks.

Pour the maple mustard mixture evenly over the pork, turning the roast once or twice with tongs to coat all sides. Leave the pork with the rounded side facing up so it looks nice for slicing later.

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender but still sliceable and the internal temperature reaches at least 145°F. Cooking on LOW will give you the most tender, juicy result.

Once cooked, carefully transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10 minutes. This helps the juices redistribute so the slices stay moist.

While the pork rests, skim off any excess fat from the top of the cooking liquid in the slow cooker with a spoon. If you’d like a slightly thicker glaze, you can remove 1 to 2 cups of the liquid to a small saucepan and simmer it on the stove for 5 to 10 minutes until slightly reduced and glossy.

Slice the pork into thick slices, about 1/2 inch each. Arrange the slices on a serving platter or a white dinner plate for a pretty presentation.

Spoon the warm maple mustard glaze and pan drippings generously over the sliced pork so it’s coated in a shiny, amber sauce with visible mustard seeds. Serve immediately, passing any extra glaze at the table.

For a slightly different flavor profile while keeping the 4-ingredient promise, you can swap the pork loin for a 3 to 4 lb boneless pork shoulder or pork butt; it will be even more tender and shreddable instead of neatly sliceable, which is great for sandwiches. If you prefer a bit more tang, use 3/4 cup maple syrup and 3/4 cup grainy Dijon mustard instead of the original ratio, keeping the onion soup mix and pork the same. To lean a little sweeter for kids, use 1 1/4 cups maple syrup and 1/3 cup mustard. If you’re watching your sodium, look for a reduced-sodium onion soup mix and choose an unseasoned pork roast so you can better control the salt level. For make-ahead prep, whisk the maple syrup, mustard, and onion soup mix in a jar up to 3 days in advance and store it in the fridge; on a busy morning, you just add the pork to the slow cooker, pour the premade sauce over, and go. Leftovers keep well in the fridge for up to 3 days and reheat gently in their sauce, or you can freeze sliced pork with some of the glaze in freezer bags for an easy future dinner.