My uncle swears by this 4 ingredient cookout alternative. It takes zero effort and delivers the most mouthwatering tropical backyard feast for the hol

For a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a drizzle of hot sauce into the barbecue-pineapple mixture before pouring it over the pork. If you like a smokier, more classic cookout flavor, choose a smoky barbecue sauce or add a few drops of liquid smoke.

To bulk up the veggies, you can add sliced onions or extra peppers on top before cooking, keeping in mind that extra vegetables will release some liquid and make the sauce slightly thinner. For a slightly thicker glaze at the end, remove the cooked pork chops to a plate, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot sauce in the slow cooker, then cover and cook on HIGH for 10 to 15 minutes until glossy and thick before returning the pork to the pot.

If you need to use boneless pork chops, choose thicker cuts (at least 3/4-inch) and check for doneness a bit earlier, as they can dry out faster than bone-in. Always cook pork to a safe internal temperature of at least 145°F (63°C), measured at the thickest part of the chop with a food thermometer, and let it rest briefly before serving or shredding.

Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before eating. If you’re feeding a crowd, you can easily double the recipe in a larger slow cooker, just be sure the lid fits securely and add up to 30 minutes to the cook time if the pot is very full.