My neighbors knocked on my door just to ask what smelled so good. 4 ingredients for a juicy roast that falls apart with a fork.

When the pork is fork-tender, use two large spatulas or sturdy tongs to carefully lift the whole roast out of the slow cooker and transfer it to the foil-lined baking sheet. Try to keep it in one piece, but if it starts to crack or fall apart, that’s a good sign it’s done.

Use a slotted spoon to scoop the soft stewed apple slices from the slow cooker and arrange them around the pork on the baking sheet. Spoon a little of the rich amber cooking liquid over the top of the roast to lightly coat it.

Preheat your oven broiler to high and adjust the rack so the pork will sit a few inches below the heating element. While it heats, let the roast rest for 5 to 10 minutes so the juices settle.

Slide the baking sheet under the broiler and broil for 3 to 5 minutes, watching closely, until the top of the pork turns golden brown and develops a shiny, sticky glaze from the reduced cider and brown sugar. Rotate the pan once if needed for even color, and be careful not to let it burn.

Remove the baking sheet from the oven and let the pork rest another 5 minutes. Spoon more of the warm pan juices from the slow cooker over the roast and apples to moisten and glaze them.

To serve, use two forks to gently pull the pork into large, tender chunks or slices right on the baking sheet. Serve with the stewed apples and plenty of the amber cider juices spooned over the top.

For a slightly savory twist without adding more ingredients, use one tart apple (like Granny Smith) and two sweeter apples for a nice balance. If you prefer a less sweet roast, reduce the brown sugar to 1/4 cup and use a sharper cider. Want a thicker glaze? Pour 1 to 2 cups of the slow cooker juices into a small saucepan and simmer on the stove for 10 to 15 minutes until syrupy, then brush it over the pork before broiling. You can also use a bone-in pork shoulder of similar weight; just plan on the longer end of the cook time. For meal prep, cook the roast on a Sunday, shred or chunk it after broiling, and store it with the apples and juices in the fridge for up to 4 days—reheat gently on the stovetop with a splash of extra cider or water. Leftovers make great sliders, grain bowls over rice or quinoa, or a quick hash with diced potatoes for breakfast.