Dad's Weekend Comfort: Only 5 ingredients. It is perfect when you need a hearty, low-effort main dish simmering all afternoon while you relax.

This 5-ingredient slow cooker vintage barbecue pork hocks recipe is exactly the kind of low-effort, all-afternoon comfort food my dad used to make on lazy weekends. Bone-in pork hocks slowly melt down in a sweet-smoky, old-school barbecue sauce until the meat pulls right off the bone and gets coated in a dark, sticky glaze. It’s the kind of hearty main dish you can throw together in the morning, let simmer while you relax, run errands, or wrangle kids, and then come back to a slow cooker full of tender, pull-apart pork that tastes like it cooked all day at a roadside BBQ joint.

Serve the pork hocks spooned over creamy mashed potatoes, buttered egg noodles, or white rice so all that sticky barbecue sauce has something to soak into. On the side, I like simple coleslaw or a bagged salad mix for crunch and something fresh. Cornbread, dinner rolls, or even thick-cut toast are great for mopping up the extra sauce. If you want to turn it into a game-day or casual weekend spread, pile the shredded pork onto toasted buns and top with pickles or slaw, then add baked beans and potato chips and call it done.

Servings: 4

3–4 lb bone-in pork hocks (about 3–4 medium hocks)

Lightly trim any excess loose fat or skin from the pork hocks, but leave most of the fat and skin on for flavor and tenderness. Pat the hocks dry with paper towels so the sauce clings better.

In a medium bowl, whisk together the barbecue sauce, ketchup, brown sugar, and apple cider vinegar until the sugar is mostly dissolved and the mixture is smooth and glossy.

Place the bone-in pork hocks in the bottom of a 5- to 7-quart slow cooker, arranging them in a single layer as much as possible. It’s okay if they overlap a bit.

Pour the barbecue sauce mixture evenly over the pork hocks, turning the hocks with tongs to coat them well in the sauce. Spoon some of the sauce over any exposed spots so everything is covered.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork hocks are very tender, the meat pulls easily away from the bone, and the sauce has darkened into a rich, sticky glaze.

Once cooked, use tongs to carefully lift the pork hocks out of the slow cooker and place them on a large platter or cutting board. The meat will be very soft, so work gently to keep the pieces together if you want them to stay on the bone.

Skim off any excess fat from the surface of the cooking liquid in the slow cooker with a spoon. If you’d like a thicker, stickier glaze, turn the slow cooker to HIGH, leave the lid off, and let the sauce simmer for 15–20 minutes, stirring occasionally, until slightly reduced.

Use two forks to pull the pork away from the bones, discarding the bones and any large pieces of skin, if desired. Return the shredded or chunked pork to the slow cooker and gently toss it in the reduced barbecue sauce until everything is well coated and glossy.

Taste the pork and sauce, and if you want a little more tang, splash in another teaspoon or two of apple cider vinegar right at the end. Serve the pork hocks hot, spooned with plenty of the dark, sticky sauce from the slow cooker.

To keep this true to the headline, the base recipe sticks to 5 ingredients, but you can still tweak it a bit if you don’t mind straying from the strict count. For extra smokiness, add 1–2 teaspoons of smoked paprika or a few dashes of liquid smoke to the sauce mixture. If you like a bit of heat, stir in 1–2 teaspoons of hot sauce or a pinch of red pepper flakes. For a slightly less sweet, more tangy finish, reduce the brown sugar to 1/4 cup and increase the apple cider vinegar by a tablespoon or two. If you prefer a more old-school, tomato-forward flavor, swap the ketchup for tomato sauce and add a small spoonful of mustard (yellow or Dijon). To keep things hands-off, you can assemble everything the night before: place the hocks and sauce in the slow cooker insert, cover, and refrigerate, then in the morning set the insert into the base and start cooking (add 30 minutes to the cook time if starting from cold). Food safety tips: Always thaw pork hocks completely in the refrigerator before cooking; do not cook from frozen in the slow cooker, as the meat may sit too long at unsafe temperatures. Keep the slow cooker covered while cooking so it maintains proper heat. Ensure the pork reaches at least 145°F internally, though for this recipe you’ll be going well past that for tenderness. Refrigerate leftovers within 2 hours of cooking in a shallow container, and use within 3–4 days, reheating to at least 165°F before eating. If you notice an unusual odor, color, or texture at any point, discard the pork rather than risk it.