Toss a raw pork sirloin roast in the slow cooker and 4 everyday pantry items to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker pork sirloin feast is the kind of hands-off dinner I lean on during busy weeks. You literally toss a raw pork sirloin roast into the slow cooker, add four everyday pantry items, and let low, steady heat transform it into something deeply savory and tender. Pork sirloin is leaner than shoulder but still has enough fat to stay juicy when cooked gently, a technique that traces back to traditional braising methods used across Europe and the American Midwest. The result is a comforting, flavorful main dish that tastes like you fussed all afternoon—without actually doing so.

Serve the sliced or shredded pork over fluffy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up the garlicky, herbed pan juices. A crisp green salad or roasted vegetables—like carrots, Brussels sprouts, or green beans—add freshness and color. If you enjoy bread on the table, warm crusty rolls or slices of baguette are perfect for sopping up the sauce. Leftovers make excellent sandwiches on toasted buns with a spoonful of the cooking juices and a crunchy coleslaw on top.

Servings: 6

1 (2 1/2 to 3 pound) raw pork sirloin roast, trimmed only if very thick fat cap

Place the raw pork sirloin roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a noticeable fat layer. This positioning allows the fat to baste the meat as it cooks.

In a small bowl, combine the kosher salt, black pepper, garlic powder, and dried Italian seasoning. Stir to make an even seasoning blend.

Sprinkle the seasoning mixture evenly over the top and sides of the pork sirloin roast, pressing it gently so it adheres to the surface of the meat.

Pour the chicken broth around the sides of the roast into the bottom of the slow cooker, avoiding rinsing the seasoning off the top. The broth will create steam and a light jus as the pork cooks.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). For shreddable, ultra-tender meat, aim for 190°F to 200°F (88°C to 93°C).

Once cooked, transfer the pork sirloin roast to a cutting board. Let it rest for 10 minutes, then slice it against the grain or gently shred it with two forks, discarding any large pieces of fat if desired.

While the pork rests, skim excess fat from the surface of the cooking juices in the slow cooker. Taste the juices and adjust seasoning with a pinch more salt or pepper if needed.

Serve the sliced or shredded pork with spoonfuls of the warm herbed garlic juices ladled over the top.

To keep this true to the 5-ingredient, pantry-based idea, think of these as simple swaps rather than add-ons: Replace the Italian seasoning with an equal amount of dried thyme and rosemary for a more distinctly herbaceous profile, or use smoked paprika in place of some of the garlic powder for a subtle smoky note. If you prefer a slightly thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot cooking juices in the slow cooker, and cook on HIGH for 10 to 15 minutes until lightly thickened. For a touch of sweetness, you can swap 1/4 cup of the chicken broth for 1/4 cup apple juice or dry white wine, both of which pair naturally with pork. Food safety tips: Always start with a fully thawed pork sirloin roast; cooking from frozen in a slow cooker keeps the meat in the temperature “danger zone” (40°F to 140°F / 4°C to 60°C) for too long. Use a food thermometer to verify that the pork reaches at least 145°F (63°C) in the center before serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to 165°F (74°C) before eating, and discard any pork that has been left at room temperature for more than 2 hours.