Toss raw boneless pork sirloin chops in the crock with 3 other ingredients to get a meal so delicious your whole family will be begging for more.

This 4-ingredient slow cooker pork recipe is perfect for a relaxed Juneteenth gathering when you want something deeply flavorful but don’t want to be stuck in the kitchen all day. You simply toss raw boneless pork sirloin chops into the crock with three pantry-friendly ingredients, and a few hours later you’ve got tender, saucy meat that tastes like it cooked all day on the pit. While traditional Juneteenth tables often feature grilled meats and long-simmered sides, this hands-off version lets you honor that spirit of togetherness with a dish that’s easy enough for a busy weeknight and special enough for a celebration.

Serve these saucy pork chops shredded or whole over fluffy white rice, with collard greens or green beans on the side. They’re also wonderful piled onto soft sandwich buns with a scoop of creamy coleslaw on top. For a fuller Juneteenth-style spread, add cornbread, baked beans, and a simple fruit salad. A pitcher of sweet tea or lemonade on the table makes it feel like a true summer gathering, even if you’re just feeding the family on a Tuesday night.

Servings: 6

2 1/2 to 3 pounds raw boneless pork sirloin chops

Lay the raw boneless pork sirloin chops in a single, even layer on the bottom of a 5- to 6-quart slow cooker so they’re touching the crock surface. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.

Scatter the thinly sliced onion evenly over and around the pork chops, tucking some slices down along the sides so they flavor the cooking juices.

In a small bowl, stir together the barbecue sauce and cola until smooth and pourable. This simple mix will thin the sauce just enough so it simmers and soaks into the meat while it cooks.

Pour the barbecue sauce mixture evenly over the pork chops and onions, making sure all of the meat is coated. Use a spoon to nudge the chops around a bit if needed so the sauce gets down to the bottom layer.

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 chops are very tender and easily pull apart with a fork in the thickest part.

Once cooked, taste the sauce and adjust the seasoning if you like by adding a pinch of salt, a little more barbecue sauce, or a splash of cola to brighten it up. For a family-style Juneteenth feel, you can leave the chops whole, or use two forks to gently shred the pork right in the slow cooker and toss it with the sauce.

Serve the pork hot with plenty of the cooking sauce spooned over the top. If you’re feeding a crowd, switch the slow cooker to WARM and let everyone help themselves straight from the crock.

For a sweeter, more traditional barbecue flavor, use a classic hickory or brown sugar barbecue sauce; for a bit of heat, choose a spicy sauce or stir in a teaspoon of crushed red pepper flakes before cooking. If your family doesn’t love onions, you can cut the onion into big wedges instead of thin slices so they’re easier to avoid on the kids’ plates, or leave them out and add 1 teaspoon of onion powder to the sauce mixture. For a smoky Juneteenth twist, add 1 teaspoon of smoked paprika or a dash of liquid smoke to the barbecue sauce and cola before pouring it over the pork. To keep things a little lighter, you can trim any visible fat from the pork sirloin chops before placing them in the slow cooker. If you don’t use cola, you can substitute root beer or a lemon-lime soda for a different but still family-friendly flavor. Food safety tips: Always start with fully thawed pork; cooking from frozen can lead to uneven cooking and unsafe internal temperatures in a slow cooker. Keep the lid on the slow cooker as much as possible to maintain a safe cooking temperature. The pork should reach an internal temperature of at least 145°F, though cooking to a fork-tender stage will usually take it well past that. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F before serving again.