Dump raw ground pork in the slow cooker and 4 other ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker early summer supper is my kind of weeknight magic: you literally dump raw ground pork into the slow cooker with just four more pantry-and-produce staples, turn it on, and walk away. By the time you’re home from work or done chasing kids around the yard, you’ve got a saucy, slightly sweet and tangy pork and veggie mix that tastes like you fussed way more than you did. It leans into early summer vibes with fresh bell pepper and onion, but everything is simple and grocery-store basic. My husband calls this his “please make extra” dinner because he loves piling it into buns and going back for seconds.

Serve the pork mixture spooned onto toasted hamburger buns or soft sandwich rolls like sloppy joes, with a quick side salad, coleslaw, or sliced cucumbers and cherry tomatoes to keep things light and summery. It’s also great over rice or cauliflower rice if you want a fork-and-bowl situation. Add a handful of kettle chips, corn on the cob, or grilled asparagus on the side to round out the meal. Leftovers reheat well for easy lunches the next day.

Servings: 6

2 pounds raw ground pork

Place the raw ground pork in the bottom of a 5- to 6-quart slow cooker, breaking it up lightly with a spoon or spatula but not fully crumbling it. It’s okay if some larger pieces remain; they will break down as they cook.

Scatter the sliced onion and red bell pepper evenly over the top of the pork so they form a loose layer covering the meat.

In a small bowl or measuring cup, whisk together the barbecue sauce and apple cider vinegar until smooth and pourable.

Pour the barbecue sauce mixture evenly over the pork and vegetables, making sure to cover as much of the surface as possible. Do not stir; leaving it layered helps the pork cook evenly and stay juicy.

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 fully cooked through and very tender. The mixture will look saucy and the vegetables will be soft.

Once cooked, use a large spoon or spatula to break up the pork completely and stir everything together right in the slow cooker, mixing the meat with the onions, peppers, and sauce until it’s evenly combined and slightly thickened.

Taste and adjust seasoning if needed by adding a little more barbecue sauce for sweetness or tang. Switch the slow cooker to WARM and let the mixture sit uncovered for 10 to 15 minutes if you’d like it a bit thicker.

Serve the saucy pork mixture hot on toasted buns, over rice, or however you like, spooning plenty of the onions and peppers into each serving.

You can swap the red bell pepper for yellow or orange bell pepper, or mix a couple of colors for a prettier presentation. If you like heat, use a spicy barbecue sauce or add a pinch of red pepper flakes when you whisk the sauce and vinegar together (this would technically be a sixth ingredient, so think of it as optional). For a slightly smokier flavor, choose a smoky-style barbecue sauce, or stir in a small spoonful of chipotle in adobo at the end. To keep things lighter, serve the pork mixture in lettuce cups instead of buns, or over a bed of shredded cabbage like a warm salad. If you prefer a thicker, less saucy mixture for sandwiches, leave the lid slightly ajar for the last 20 to 30 minutes on HIGH so some liquid can evaporate. Food safety tips: Always start with fresh, cold ground pork and keep it refrigerated until you’re ready to add it to the slow cooker. Do not brown the pork first for this specific recipe—adding it raw is intentional and safe as long as you cook it thoroughly. Make sure your slow cooker is on LOW or HIGH (never on a keep-warm setting) and cook until the pork reaches an internal temperature of at least 160°F (71°C) when checked with a meat thermometer in the thickest part. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before eating.