I've taken the uber-popular Crock-Pot Brown Sugar & Balsamic–Glazed Pork Tenderloin recipe and repurposed it with boneless pork shoulder. Fatty shoulder, more than lean tenderloin, gets effortlessly tender when slow-cooked like this. In addition to making the recipe totally hands-off, the slow cooker is an insurance policy against the meat drying out. I upped the ante on the glaze, too, adding a little mustard powder to balance out all that sweet and salty. —Eric Kim
Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.