Easy Holiday Prep: Just 4 ingredients. Set this up early so you can enjoy the beautiful May weather instead of watching a hot stove.

This slow cooker char siu pork is the kind of recipe I lean on when the lilacs are blooming and I’d rather be out on the porch than hovering over a hot stove. It’s a simple, 4-ingredient take on the Chinese-style barbecued pork you see in those beautiful deep red slices at old chop suey houses, but pared down for a busy home cook and a trusty slow cooker. The long, gentle heat turns an inexpensive cut into succulent, heavily glazed slices with caramelized edges, perfect for a casual holiday meal where you set it up early and then forget about it until it’s time to eat.

Serve the glossy char siu pork slices piled over steamed white rice or buttered egg noodles, with the extra sauce spooned on top. A crisp cabbage slaw or simple cucumber salad helps cut the richness, and a side of roasted or steamed green beans or broccoli keeps things familiar for Midwestern tables. Leftovers tuck nicely into soft sandwich rolls with a few dill pickle slices, or can be laid over a big green salad for an easy next-day lunch.

Servings: 6

3 to 3 1/2 pounds boneless pork shoulder or pork butt, cut into 1-inch-thick slices

In a medium bowl or large measuring cup, whisk together the char siu sauce, soy sauce, and honey until smooth and glossy.

Trim any very thick, hard pieces of fat from the pork shoulder, but leave a fair amount of fat for flavor and moisture. Slice the pork into 1-inch-thick slabs, about the size of a small steak, so they’ll cook evenly and glaze well.

Lay the pork slices in the slow cooker in an even layer, overlapping just enough to fit. Pour the sauce mixture over the pork, turning the slices with tongs so every piece is well coated. Nestle the slices back into an even layer so they all sit in the sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender but still holds together in slices when lifted with tongs.

Once the pork is tender, use tongs to carefully transfer the slices to a plate. Ladle about 1/2 cup of the cooking liquid into a small saucepan and bring it to a lively simmer on the stovetop over medium-high heat. Let it bubble for 5 to 8 minutes, stirring now and then, until it thickens into a shiny, syrupy glaze that coats the back of a spoon.

While the glaze reduces, return the pork slices to the slow cooker and switch the setting to WARM. When the glaze is thickened, drizzle it over the pork slices in the slow cooker, turning them gently so the meat is heavily coated and glistening.

For deeper caramelized edges and that classic char siu look, line a baking sheet with foil and place a wire rack on top. Arrange the glazed pork slices on the rack, brushing with any extra glaze from the slow cooker. Broil on the top oven rack for 3 to 5 minutes, watching closely, until the edges darken and turn sticky and slightly charred in spots.

Transfer the pork to a serving platter, spooning any remaining glaze and juices over the top. Let rest 5 minutes, then slice across the grain into thinner pieces if desired. Serve warm with your favorite sides and enjoy the tender, deeply flavored meat without having spent your day at the stove.

If you can’t find bottled char siu sauce, you can approximate the flavor by mixing hoisin sauce with a spoonful of ketchup and a pinch of Chinese five-spice powder, though that will technically add ingredients beyond the base four. For a slightly less sweet version, reduce the honey to 2 tablespoons and add 2 tablespoons of water to keep the sauce from getting too thick as it cooks. If you prefer darker color and a saltier edge, use dark soy sauce in place of regular. Pork loin can be used instead of shoulder for a leaner option, but it will be less rich and you’ll want to check for doneness earlier so it doesn’t dry out; aim for the lower end of the cooking time and slice it as soon as it’s just tender. Leftover pork is wonderful chopped and folded into fried rice or tucked into tortillas with shredded cabbage for quick tacos. For food safety, keep the pork refrigerated until you’re ready to start the slow cooker, and don’t leave it sitting at room temperature for more than 1 to 2 hours total. Make sure your slow cooker reaches a steady simmer within a few hours and that the pork reaches at least 145°F in the center, though for shoulder you’ll want it closer to 190°F to 200°F for tenderness. Cool leftovers promptly, refrigerate within 2 hours in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.