My brother shared this easy takeout hack when money was tight. Grab 4 ingredients to make this incredibly sticky and satisfying dinner right at home.

This slow cooker 4-ingredient sweet and sour pork is exactly the kind of budget-friendly takeout hack my brother shared with me when money was tight and we were both craving something cozy and familiar. Instead of ordering delivery, you toss just four grocery-store staples into the slow cooker and let it do all the work. A bottle of sweet and sour sauce, a can of pineapple, a bag of frozen bell pepper mix, and affordable pork shoulder turn into glossy, tender bites in a bright red, tangy sauce. It’s the kind of recipe you can throw together on a busy morning before work and come home to something that smells like your favorite takeout spot, without the extra cost or effort.

Serve this sweet and sour pork spooned over hot white or brown rice so the sauce can soak in, or use microwaveable rice pouches when you’re really short on time. It’s also great with simple steamed broccoli or a bag of frozen stir-fry veggies on the side. If you like a little crunch, top each bowl with sliced green onions or toasted sesame seeds. Leftovers reheat well for lunch the next day and can be tucked into meal-prep containers with rice and extra pineapple for an easy grab-and-go work meal.

Servings: 4

2 pounds boneless pork shoulder or pork butt, trimmed and cut into 1-inch chunks

Place the pork chunks in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer so they cook evenly.

Pour the entire can of pineapple chunks and their juice over the pork.

Add the bottle of sweet and sour sauce to the slow cooker, scraping out the bottle so you get every bit. Stir gently to coat the pork and pineapple in the sauce.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the pork is very tender and easy to pull apart with a fork.

About 45 minutes before serving, stir in the frozen bell pepper strips, making sure they’re mostly submerged in the sauce. Re-cover and continue cooking on HIGH until the peppers are tender but not mushy.

Once everything is cooked, give the pork a gentle stir to coat it well in the glossy red sauce. Taste and adjust with a splash of pineapple juice (from the slow cooker) or a little extra bottled sauce if you like it sweeter or tangier.

Serve the sweet and sour pork hot straight from the slow cooker, making sure each serving gets plenty of pork, peppers, pineapple chunks, and sauce.

If you can’t find pork shoulder, boneless country-style pork ribs work well and stay tender in the slow cooker. For a slightly leaner option, use pork loin and reduce the cook time a bit so it doesn’t dry out. If you prefer more vegetables, add an extra half bag of frozen bell peppers or toss in a handful of frozen onions with the peppers in the last 45 minutes. To add a little heat, stir in a pinch of red pepper flakes or a drizzle of sriracha with the bottled sweet and sour sauce. For a thicker, stickier sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 to 30 minutes of cooking, leaving the lid slightly ajar so some steam can escape. Food safety tips: Always start with fresh, refrigerated pork and keep it chilled until you’re ready to load the slow cooker. Don’t put frozen pork directly into the slow cooker, as it will spend too long in the temperature “danger zone” (40°F to 140°F). Make sure the pork reaches at least 145°F internally; in a slow cooker this will typically be exceeded, but using the recommended times helps ensure safety. Refrigerate leftovers within 2 hours of cooking, store them in shallow containers, and use within 3 to 4 days, reheating until steaming hot before eating.