My neighbor swore this was takeout. The sticky sweet crust is absolutely addicting. Just 4 ingredients for the best dinner ever.

This slow cooker 4-ingredient brown sugar garlic pork is the kind of weeknight dinner that makes your kitchen smell like a neighborhood restaurant. The pork cooks low and slow until it’s tender, while a simple mix of brown sugar and garlic forms a sticky, sweet-savory crust on top that absolutely tastes like takeout. It’s a very American, Midwest-friendly spin on the sweet garlic sauces you find in Chinese-American and Hawaiian plate-lunch cooking, stripped down to just four ingredients and a plug-in slow cooker. Minimal effort, big payoff, and no one needs to know how easy it was.

Serve this pork sliced or shredded over steamed white rice or buttery mashed potatoes to soak up the dark, garlicky-sweet juices. A crisp green vegetable—like quickly sautéed green beans, roasted broccoli, or a simple side salad with a tangy vinaigrette—balances the richness nicely. If you want more of a takeout feel, add steamed rice, roasted carrots, and a drizzle of the cooking juices over everything. Leftovers make excellent sandwiches on soft rolls with a crunchy slaw on top.

Servings: 6

3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat

Pat the pork shoulder dry with paper towels and place it in the center of a 5- to 7-quart slow cooker.

In a small bowl, combine the brown sugar, minced garlic, and kosher salt. Use a fork to mix until the sugar looks evenly moistened and speckled with garlic.

Press the brown sugar–garlic mixture all over the top and sides of the pork, packing it on so it forms a thick, even layer. Don’t worry if some falls to the bottom; it will melt into the juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Do not add any extra liquid; the pork will release enough juices as it cooks.

About two-thirds of the way through cooking, carefully lift the lid straight up to avoid dripping condensation on the pork. Use a spoon to gently scoop some of the darkening juices from the bottom of the slow cooker and spoon them over the sugar crust to help it become glossy and sticky. Replace the lid quickly to retain heat.

When the pork is done, it should have a dark, sticky, caramelized brown sugar crust on top and be sitting in rich, dark juices. For neat slices, let the pork rest in the slow cooker, uncovered, for about 10 to 15 minutes, then slice against the grain. For a more casual, takeout-style dish, use two forks to roughly shred the pork directly in the slow cooker, mixing it with some of the juices.

Taste the pork and juices, and if needed, sprinkle with a pinch more salt to brighten the flavors. Serve the pork with plenty of the sticky-sweet garlic juices spooned over the top.

For a slightly less sweet version, reduce the brown sugar to 3/4 cup and increase the salt to 2 1/2 teaspoons; this leans more savory while keeping the sticky crust. If you like a gentle heat, stir 1/2 to 1 teaspoon of crushed red pepper flakes into the brown sugar mixture before packing it onto the pork. To echo Chinese-American takeout flavors, you can swap 2 of the garlic cloves for 1 teaspoon of ground ginger and finish the cooked pork with a splash of soy sauce stirred into the juices (this technically adds a fifth ingredient, but only at the table). For a crisper top, transfer the cooked pork to a baking dish, spoon some of the juices over it, and broil for 3 to 5 minutes until the crust bubbles and darkens further. Leftovers keep well in the refrigerator for up to 4 days; reheat gently with a spoonful of the juices to keep the meat moist, or tuck the pork into tacos, sliders, or fried rice for an easy second-night meal.