My older brother taught me this secret. Just 4 ingredients for the most mouthwatering, sticky dinner you will ever make this April.

My older brother taught me this little secret back in the late ’70s, when money was tight and we needed suppers that could pretty much cook themselves while we were out in the fields. Just four pantry ingredients and a slow cooker, and you get the most mouthwatering, sticky pork you’ll make this April or any other month. The meat turns tender in its own juices, then a quick blast under the broiler gives you those crispy edges and that shiny amber honey glaze with bits of roasted garlic clinging to every piece. It’s the kind of simple, no-fuss recipe that feels like it’s been in the family forever, because once you taste it, you’ll keep passing it down.

Serve this honey garlic pork piled over fluffy white rice or buttered egg noodles so all that sticky glaze has something to soak into. A simple side of steamed green beans or roasted carrots balances the sweetness nicely, and a crisp salad with a tart vinaigrette cuts through the richness. If you’re feeding a crowd, add warm dinner rolls or cornbread to mop up every last bit of sauce. It also makes wonderful little sandwiches on soft buns with a scoop of coleslaw on top for a casual, picnic-style meal.

Servings: 6

3 pounds boneless pork shoulder or pork butt, cut into 1 1/2-inch chunks

Line a large baking sheet with aluminum foil and set it aside for later. This will make it easy to broil the pork at the end and catch any sticky drips.

Trim any thick excess fat from the pork shoulder, then cut the meat into roughly 1 1/2-inch chunks. They don’t have to be perfect, but keeping them similar in size helps them cook evenly and crisp up nicely later.

In a medium bowl or large measuring cup, whisk together the honey, soy sauce, and minced garlic until the honey is fully loosened and the mixture looks smooth and glossy.

Place the pork chunks into the slow cooker in an even layer. Pour the honey, soy, and garlic mixture over the top, turning the pieces gently with a spoon or tongs so every piece is coated.

Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender when pierced with a fork but still holds its shape in chunks.

Once the pork is tender, preheat your oven broiler to high with a rack set in the upper third of the oven. While the broiler heats, use a slotted spoon to carefully lift the pork chunks out of the slow cooker and spread them in a single layer on the foil-lined baking sheet. Leave a little space between pieces so the edges can crisp.

Pour the remaining cooking liquid from the slow cooker into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens into a shiny, syrupy glaze that coats the back of a spoon.

Spoon or brush about half of the thickened honey garlic glaze over the pork chunks on the baking sheet, making sure each piece gets a good coating with bits of garlic clinging to the meat.

Place the baking sheet under the broiler for 3 to 5 minutes, watching closely, until the edges of the pork turn caramelized and a little crispy, and the glaze looks thick, sticky, and deep amber in color. Rotate the pan if needed for even browning.

Remove the pan from the oven and brush or spoon the remaining glaze over the pork chunks for an extra shiny, sticky finish. Let the meat rest for a few minutes on the pan so the glaze sets slightly before serving.

Transfer the sticky honey garlic pork to a serving platter or bowl, scraping any caramelized bits and extra glaze from the foil over the top. Serve warm and enjoy the tender meat, crispy edges, and sweet-savory garlic coating.

If your family prefers darker, more savory flavor, use a touch more soy sauce and a little less honey, keeping the total liquid amount the same so it still thickens nicely. For a milder garlic flavor, roast the garlic cloves in their skins in a small foil packet at 375°F until soft and golden, then mash and stir them into the honey and soy before adding to the slow cooker; the taste will be sweeter and less sharp. You can also use boneless country-style pork ribs instead of shoulder—just watch the cooking time, as they may become tender a bit sooner. To make this more of a meal-in-one, add large chunks of onion and carrot to the slow cooker around the pork; remove them before broiling the meat, then serve the vegetables on the side. If you don’t have a broiler, you can finish the pork in a very hot oven (450°F) for 10 to 12 minutes, turning once and brushing with glaze, until the edges caramelize. Leftovers reheat well in a skillet over medium heat with a splash of water; cook just until warm and sticky again. For a little heat, stir in a pinch of red pepper flakes or a drizzle of hot sauce to the glaze after it has thickened, tasting as you go so it doesn’t overpower the honey and garlic.