Throw these raw boneless country-style pork ribs in the pot and 4 other simple ingredients to make a meal so unbelievably delicious your entire household will be begging for more.

This 5-ingredient slow cooker Cinco de Mayo pork is exactly the kind of weeknight win I lean on when work runs late but I still want something fun and festive on the table. You literally throw raw boneless country-style pork ribs into the slow cooker, add just four more pantry-friendly ingredients, and let it do its thing. By dinnertime, you’ve got tender, saucy, slightly smoky pork that tastes like it came from your favorite neighborhood Mexican spot—without hovering over the stove. It’s inspired by classic slow-braised Mexican pork, but simplified for real-life schedules and minimal cleanup.

Serve the shredded pork tucked into warm flour or corn tortillas with shredded lettuce, diced onion, cilantro, and a squeeze of lime. It’s also fantastic over cilantro-lime rice or Spanish rice with a side of black or pinto beans. If you’re feeding a crowd for Cinco de Mayo, set it up taco-bar style with salsa, sour cream, cheese, and pickled jalapeños so everyone can build their own. Leftovers are great piled onto nachos, stuffed into quesadillas, or spooned over baked potatoes for an easy next-day dinner.

Servings: 6

3 pounds raw boneless country-style pork ribs

Place the raw boneless country-style pork ribs in an even layer on the bottom of a 5- to 7-quart slow cooker. They can overlap slightly, but try to keep them mostly in a single layer so they cook evenly.

In a medium bowl, stir together the salsa, diced green chiles (with their liquid), taco seasoning mix, and brown sugar until well combined.

Pour the salsa mixture evenly over the raw pork ribs, making sure all the meat is coated. Use a spoon to spread the mixture around so it covers the tops of the ribs.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and easily pulls apart with a fork. Avoid lifting the lid during cooking so you don’t lose heat and add extra time.

Once the pork is tender, use two forks to shred the meat directly in the slow cooker, discarding any large fatty pieces if you like. Stir the shredded pork well so it soaks up all the flavorful sauce.

Taste and adjust seasoning if needed, adding a pinch of salt or a squeeze of lime juice if you prefer a brighter flavor. Switch the slow cooker to WARM and let the pork sit in the sauce for 10 to 15 minutes to absorb even more flavor.

Serve the saucy shredded pork hot in tortillas, over rice, or however you like, spooning extra sauce from the slow cooker over the top.