Toss raw diced pork in the slow cooker with 4 simple pantry ingredients to get a dinner so phenomenal your friends will be begging for more!

This 5-ingredient slow cooker pork is my kind of warm-weather winner: minimal prep, no oven heating up the kitchen, and a bright, slightly tangy flavor that feels light enough for hot days. You literally toss raw diced pork into the slow cooker, add four pantry staples, and let time do the work. The combination of salsa, lime, and a touch of honey nods to Latin-inspired flavors without requiring any specialty ingredients. It’s the sort of dish you can start at lunchtime and forget about until dinner, yet it tastes like you fussed over it.

Serve the pork tucked into warm tortillas with shredded cabbage, sliced radishes, and a squeeze of fresh lime for easy tacos, or spoon it over rice or quinoa with a simple cucumber-tomato salad on the side. It’s also excellent piled onto toasted buns with a crunchy slaw for a lighter take on pulled pork sandwiches. For drinks, pair with iced tea, a crisp lager, or sparkling water with citrus. Leftovers are great chilled and folded into lettuce wraps or grain bowls for quick lunches.

Servings: 6

2 1/2 pounds raw pork shoulder, trimmed and cut into 1-inch dice

Scatter the raw diced pork evenly across the bottom of a 5- to 6-quart slow cooker, spreading it out in a single, fairly even layer so the pieces cook uniformly.

In a medium bowl, whisk together the salsa, honey, soy sauce, and lime juice until the honey is fully dissolved and the mixture looks smooth and pourable.

Pour the salsa mixture evenly over the pork in the slow cooker, using a spoon or spatula to nudge the pork so that all of the pieces are lightly coated 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 and easily pierced with a fork.

Once the pork is tender, use two forks directly in the slow cooker to gently break up the cubes into bite-size shreds or smaller pieces, stirring them into the cooking liquid so everything is well coated.

Taste and adjust the seasoning if needed, adding a pinch of salt or an extra splash of lime juice to brighten the flavors. Serve warm with your favorite sides or as a filling for tacos, rice bowls, or sandwiches.

For a spicier version, use medium or hot salsa, or add a pinch of crushed red pepper flakes to the sauce before cooking. If you prefer a smokier flavor, choose a chipotle or fire-roasted salsa and add 1 teaspoon smoked paprika (this would make it a 6-ingredient variation). For a sweeter, more barbecue-style profile, swap half of the salsa for your favorite bottled BBQ sauce and reduce the honey to 1 tablespoon. You can also use pork loin instead of shoulder; just be careful not to overcook it, as loin is leaner and can dry out—start checking for tenderness about an hour earlier. If you want a thicker sauce, remove the lid for the last 20 to 30 minutes of cooking on HIGH to let some liquid evaporate, or transfer some of the cooking liquid to a small saucepan and simmer to reduce before stirring it back in. Food safety tips: Always start with fully thawed pork; cooking from frozen in a slow cooker can keep the meat in the temperature danger zone (40°F–140°F) for too long. Keep the lid on the slow cooker during cooking to maintain a safe, consistent temperature. Make sure the pork reaches at least 145°F internally, though for tenderness you’ll likely be closer to 190°F–200°F. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.