Toss raw pork belly strips in the crock pot with 3 other ingredients and get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker pork belly is the kind of Father’s Day feast that feels like it’s been bubbling away on a farmhouse stove all afternoon, even though you barely have to lift a finger. It reminds me of the church potlucks of my childhood here in the rural Midwest, when the men would come in from the fields, sunburned and hungry, and the smell of slow-cooked pork and barbecue sauce would greet them at the door. You simply toss raw pork belly strips into the crock pot with three pantry-friendly ingredients, set it, and let time do the work. The result is tender, sticky, deeply flavored pork that will have your husband (and everyone else at the table) asking for seconds and thirds.

Serve these saucy pork belly strips piled high on soft sandwich buns with a scoop of creamy coleslaw right on top, or alongside buttered mashed potatoes to soak up every bit of the rich sauce. Corn on the cob, green beans simmered with a little onion and bacon, or a simple cucumber salad all fit this hearty Midwestern-style meal. A pan of warm cornbread or dinner rolls is lovely for mopping up the juices, and if you want to keep the Father’s Day theme going, finish with something old-fashioned like apple crisp or chocolate sheet cake.

Servings: 4-6

2 1/2 to 3 pounds raw pork belly strips

Lay the raw pork belly strips in a single, even layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly and soak up the sauce.

In a small bowl or large measuring cup, whisk together the barbecue sauce, apple juice (or apple cider), and soy sauce until smooth and well combined.

Pour the sauce mixture evenly over the pork belly strips in the slow cooker, making sure all the meat is coated. Use a spoon to nudge the strips around if needed so the sauce reaches the bottom pieces.

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 strips are very tender and a fork slides in easily. The fat will render and the sauce will thicken slightly as it cooks.

Once the pork belly is tender, taste the sauce and adjust if you like by adding a splash more barbecue sauce for sweetness or a bit more soy sauce for saltiness. Gently stir to coat the strips without breaking them up too much.

Use tongs to transfer the pork belly strips to a serving platter or directly onto plates. Spoon some of the rich sauce from the slow cooker over the top. Serve hot, with plenty of napkins on the table.

For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the barbecue mixture before pouring it over the pork belly. If you prefer a smokier flavor, choose a hickory or mesquite-style barbecue sauce, or add 1 teaspoon of liquid smoke to the sauce. To lean a bit sweeter, especially if you remember those old-fashioned church suppers, mix in 2 tablespoons of brown sugar or a spoonful of honey. You can also tuck a sliced onion under the pork belly strips before cooking for a more savory edge, or finish the cooked pork under the broiler for 2 to 3 minutes to crisp the top slightly (watch closely to prevent burning). For smaller households, this recipe halves easily; just use a smaller slow cooker or keep an eye on timing so it doesn’t overcook. Leftovers keep well in the refrigerator for up to 3 to 4 days; reheat gently on the stovetop or in the microwave until piping hot. For food safety, always start with fresh, fully thawed pork belly, keep it refrigerated until you’re ready to cook, and avoid leaving it at room temperature for more than 2 hours. Make sure the pork reaches a safe internal temperature of at least 145°F (63°C), though for this dish you’ll usually cook it well beyond that for tenderness. Refrigerate leftovers promptly in shallow containers and discard any pork that has sat out on the table too long during the celebration.