Pour bottled sweet and sour sauce and these 4 ingredients over pork loin into a slow cooker for the cozy dinner you’ll want on repeat

This slow cooker 5-ingredient sweet and sour pork is exactly the kind of cozy, low-effort dinner I lean on during busy workweeks. Everything starts with a simple pour: bottled sweet and sour sauce plus four pantry-friendly add-ins go right over a pork loin in the slow cooker. A few hours later, you’ve got tender, sliceable pork in a glossy, tangy-sweet sauce that tastes like takeout but feels a little more homey. It’s the kind of recipe you can throw together on your lunch break and come home to a house that smells amazing.

I like to serve this sweet and sour pork over steamed white or brown rice so the sauce has something to soak into. Add a quick veggie on the side—frozen stir-fry veggies, roasted broccoli, or a simple cucumber salad all work well. If you want to stretch the meal, spoon the pork and sauce into lettuce wraps or over cauliflower rice. A sprinkle of sliced green onions or sesame seeds on top makes it feel a little more special without adding any real effort.

Servings: 6

2 1/2 to 3 lb boneless pork loin roast, trimmed of excess fat

Place the pork loin in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap. Pat it dry with paper towels so the sauce clings nicely.

Scatter the pineapple chunks, red bell pepper pieces, and onion chunks evenly around and on top of the pork loin in the slow cooker.

If you’d like a slightly looser sauce, stir 1/4 cup of the reserved pineapple juice into the bottled sweet and sour sauce. Otherwise, use the sauce straight from the bottle.

Pour the bottled sweet and sour sauce evenly over the pork loin and vegetables, making sure the top of the pork is well coated and some sauce drips down the sides.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches at least 145°F internally. It should slice easily and almost want to fall apart.

Transfer the pork loin to a cutting board and let it rest for 5 to 10 minutes. Meanwhile, gently stir the vegetables and pineapple into the sauce left in the slow cooker.

Slice the pork loin across the grain into thick slices, or shred it with two forks if you prefer. Return the sliced or shredded pork to the slow cooker and toss it gently in the sweet and sour sauce so everything is well coated.

Taste the sauce and adjust if needed: add a splash of pineapple juice for more tang or a pinch of salt if it tastes flat. Serve the sweet and sour pork warm, spooning extra sauce, veggies, and pineapple over each portion.

If you want to add a bit more flavor without adding more ingredients, season the pork loin lightly with salt, pepper, and garlic powder before placing it in the slow cooker. For a slightly thicker, stickier sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot sauce in the slow cooker after you remove the pork; cover and cook on HIGH for 10 to 15 minutes until thickened, then return the pork to coat. You can swap the red bell pepper for yellow or orange if that’s what you have, or use a bag of frozen pepper and onion strips to save chopping time. For a spicier version, drizzle in a little sriracha or red pepper flakes along with the bottled sauce. Leftovers keep well for up to 3 days in the fridge and reheat nicely for work lunches—add a splash of water when reheating if the sauce has thickened too much.