Foil Packet Surprise: Only 3 ingredients. My uncle throws these sweet and spicy parcels together for lunch and the tender bite inside will absolutely floor you.

This slow cooker 3-ingredient sweet chili pork packet recipe comes straight from my uncle, who used to throw these little foil parcels together before heading out to the fields. They’re simple as can be—just pork, bottled sweet chili sauce, and a handful of fresh cilantro—but when you open that foil, the sweet and spicy aroma really will stop you in your tracks. Everything steams together inside its own little packet, staying juicy and tender, and the slow cooker does all the work while you go about your day. It’s the kind of practical, no-fuss cooking that’s kept Midwestern farm kitchens humming for generations, with just enough “surprise” to feel special at lunchtime.

Serve these sweet chili pork packets right out of the slow cooker, setting the foil parcels onto plates and letting everyone open their own at the table. Spoon the saucy pork over steamed white rice, buttered egg noodles, or a pile of fluffy mashed potatoes to soak up all those sweet and spicy juices. A simple side of green beans, coleslaw, or a crisp garden salad balances the richness nicely. Warm dinner rolls or cornbread are perfect for mopping up the extra sauce, and if you like a little extra freshness, scatter a few more cilantro leaves over the top just before serving.

Servings: 4

2 pounds boneless pork shoulder or pork butt, cut into 8 equal chunks

Tear off 8 sheets of heavy-duty aluminum foil, each about 12 inches square. If your foil is thin, use a double layer for each packet so they don’t tear in the slow cooker.

Place a chunk of pork in the center of each foil square, dividing the meat as evenly as you can.

Spoon about 3 tablespoons of sweet chili sauce over each piece of pork, making sure some sauce drips down the sides so it coats the meat well.

Sprinkle each sauced piece of pork with a generous tablespoon (or so) of the chopped fresh cilantro, saving a small handful of cilantro for garnish after cooking.

Bring the two opposite sides of each foil square up over the pork and fold them together tightly several times to seal. Then fold up the remaining two sides, pinching and crimping so each packet is completely sealed and no sauce can leak out.

Set the foil packets seam-side up in a single layer in the bottom of your slow cooker. It’s fine if they’re snug, but try not to stack them; a slight overlap is okay.

Cover the slow cooker with its lid and cook the packets on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and easily pulls apart with a fork.

When the cooking time is up, carefully lift the hot foil packets out of the slow cooker using tongs. Open each packet slowly and away from your face to avoid the burst of hot steam.

Transfer the pork and sauce from each packet to plates or shallow bowls, or serve it right inside the opened foil if you like a rustic presentation. Sprinkle with the reserved fresh cilantro and spoon any extra sauce over the top before serving.

If you prefer a little more heat, stir some crushed red pepper flakes or a spoonful of sriracha into the bottled sweet chili sauce before spooning it over the pork. For a milder version, choose a brand of sweet chili sauce labeled “mild” and use a bit less on each piece of meat, adding a splash of water to keep things moist. You can also swap pork shoulder for boneless country-style pork ribs, which cook in about the same time and stay very tender. If you must use leaner cuts like pork loin, shorten the cooking time slightly and check early so the meat doesn’t dry out. To stretch the meal, shred the cooked pork right in its packet and pile it into soft sandwich rolls or tortillas, using the sauce as a built-in topping. For a different flavor twist, add a small squeeze of lime juice over the pork just before serving to brighten the sweetness of the chili sauce. Food safety tips: Always start with fresh, refrigerated pork and keep it cold until you’re ready to assemble the packets. Make sure the slow cooker is set to LOW or HIGH as directed—never use the “warm” setting for cooking raw meat. The pork should reach an internal temperature of at least 145°F, though for shoulder cuts you’ll usually go higher to achieve tenderness. Do not reuse foil or any utensils that have touched the raw pork unless they’ve been thoroughly washed. Leftover cooked pork should be cooled promptly, refrigerated within 2 hours, and eaten within 3 to 4 days, or frozen for longer storage.