Toss these raw thick-cut pork belly slices in the crock with 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker BBQ pork belly bites recipe is the kind of no-fuss, big-flavor dish that fits right into a busy farm day or a lazy Sunday afternoon. It starts with raw thick-cut pork belly slices tucked straight into the crock, just like we used to lay bacon ends into a roasting pan, only easier. A simple trio of pantry ingredients—bottled barbecue sauce, a splash of cola, and a little brown sugar—melts down around the pork as it slowly cooks, making every bite sticky, tender, and rich. It reminds me of the old church potlucks where someone always brought a pan of saucy, sweet pork that disappeared before the casseroles. This version lets the slow cooker do all the work while you get on with the rest of your day, and it’s the kind of meal your family will start asking for by name.

Serve these BBQ pork belly bites piled over fluffy white rice or creamy mashed potatoes so all that sweet, smoky sauce has something to soak into. They’re also wonderful tucked into soft slider buns with a little coleslaw on top for crunch. Add a side of baked beans, buttered corn, or a simple green salad to round things out. If you’re feeding a crowd for game day or a casual gathering, keep the pork belly warm in the slow cooker on the “warm” setting and set out toothpicks so folks can help themselves.

Servings: 4

2 pounds raw thick-cut pork belly slices, cut into bite-size pieces

Lay the raw thick-cut pork belly slices in a single layer on a cutting board and cut them into bite-size pieces, about 1 to 1 1/2 inches each. Trim off any loose bits of skin if needed.

Place the raw pork belly pieces in the bottom of a black slow cooker, spreading them out so they mostly cover the bottom. It’s fine if they overlap a little; they will shrink as they cook.

In a medium bowl, whisk together the barbecue sauce, cola, and brown sugar until the sugar is mostly dissolved and the sauce is smooth.

Pour the sauce mixture evenly over the pork belly pieces in the slow cooker, making sure all of the meat is coated. Use a spoon to gently stir and tuck the pieces so they are mostly submerged 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 belly is very tender and the fat has rendered, creating a thick, glossy sauce.

Once tender, give the pork belly a gentle stir to coat every piece in the sauce. If the sauce seems too thin, remove the lid and cook on HIGH for an additional 20 to 30 minutes, stirring once or twice, until it thickens to your liking.

Taste the sauce and adjust if needed, adding a pinch more brown sugar for sweetness or a spoonful of extra barbecue sauce for more tang and smoke.

Serve the BBQ pork belly bites hot straight from the slow cooker, spooned over rice, potatoes, or into buns, making sure to ladle extra sauce over the top.

For a smokier flavor, choose a hickory or mesquite-style barbecue sauce, or add 1/2 teaspoon of liquid smoke to the sauce mixture before pouring it over the pork. If you prefer a little heat, stir in 1/4 to 1/2 teaspoon of crushed red pepper flakes or a spoonful of hot sauce. To lean things out just a bit, you can trim some of the excess fat from the pork belly slices before cutting them into bites, though the fat is what gives this dish its classic richness. For a more caramelized finish, transfer the cooked pork belly bites with some sauce to a foil-lined baking sheet and broil them for 3 to 5 minutes, watching closely, until the edges crisp and the sauce bubbles. If you need to stretch the meal, add a drained can of pinto or navy beans to the slow cooker during the last hour of cooking. Food safety tips: Always start with raw pork belly that has been properly refrigerated and is within its “use by” date. Keep your cutting board and knife clean, and wash them thoroughly with hot, soapy water after cutting the raw pork. Do not taste the sauce until it has come up to a safe temperature with the meat. Make sure the pork reaches at least 145°F internally, though for tenderness it will likely go higher in the slow cooker. Once cooked, do not leave the pork belly bites at room temperature for more than 2 hours; refrigerate leftovers promptly and reheat them until steaming hot before serving again.