Pour these 3 things over cubed pork and come home to a dinner your friends will beg you to make again.

This 4-ingredient slow cooker savory pork cubes recipe is exactly the kind of weeknight dinner I lean on when work runs late and I still want something that tastes like I tried. You literally scatter cubed pork loin in the slow cooker, pour three pantry-friendly ingredients over the top, flip it on, and walk away. By the time you’re home, the pork is tender, flavorful, and ready to spoon over rice or tuck into bowls. It’s not fancy or fussy—just cozy, Midwest-style comfort food that makes the whole house smell amazing and always gets recipe requests from friends.

Serve these savory pork cubes over steamed white or brown rice, mashed potatoes, or buttered egg noodles to soak up the rich sauce. Add a simple side like roasted green beans, a bagged salad mix, or microwave-steamed frozen veggies to keep things easy on a busy night. If you’re feeding a crowd, set out the slow cooker on warm with a pot of rice, some dinner rolls, and a quick coleslaw so everyone can build their own plates buffet-style.

Servings: 6

2 1/2 to 3 pounds pork loin, cut into 1-inch cubes

Place the cubed pork loin in an even layer in the bottom of a 5- to 6-quart slow cooker. The pieces can be close together and touching, but try to keep them mostly in a single layer, similar to scattered cubes across the bottom.

In a medium bowl or large measuring cup, whisk together the chicken broth, soy sauce, and brown sugar until the sugar is mostly dissolved.

Pour this mixture evenly over the cubed pork in the slow cooker, making sure all the pieces get some liquid on them.

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 cubes are very tender and easily pierced with a fork.

Once cooked, give the pork and sauce a gentle stir. Taste the sauce and adjust with a splash more broth if it’s too salty, or a teaspoon of brown sugar if you’d like it slightly sweeter.

Serve the savory pork cubes with plenty of the cooking liquid spooned over your choice of rice, potatoes, or noodles. Switch the slow cooker to WARM to keep leftovers hot for seconds or for guests arriving later.

For a slightly thicker sauce, stir 1 tablespoon cornstarch into 2 tablespoons cold water, then mix it into the slow cooker during the last 20 to 30 minutes of cooking on HIGH. To add more depth without extra effort, toss in 2 to 3 minced garlic cloves or 1 teaspoon garlic powder with the liquid ingredients before pouring over the pork. You can also add a chopped onion or a handful of baby carrots on top of the pork before cooking for a built-in veggie side. For a little heat, add 1/2 teaspoon crushed red pepper flakes or a squeeze of sriracha to the sauce mix. If you need this recipe to be gluten-free, use tamari or a certified gluten-free soy sauce and double-check your broth label. Food safety tips: Use fresh or fully thawed pork loin, not frozen, so the slow cooker can bring it through the temperature danger zone quickly. Cut the pork into evenly sized cubes so they cook at the same rate. Keep the lid on the slow cooker while it cooks to maintain a safe, consistent temperature. The pork should reach an internal temperature of at least 145°F; in practice, it will go higher and become very tender. Refrigerate leftovers within 2 hours of cooking in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.