Throw these raw boneless country

 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.

5-Ingredient Slow Cooker Cinco de Mayo Pork Ribs

Servings: 6

Ingredients

3 pounds raw boneless country-style pork ribs

1 (16-ounce) jar thick and chunky salsa (mild, medium, or hot)

1 (4-ounce) can diced green chiles, undrained

1 (1-ounce) packet taco seasoning mix

1/4 cup brown sugar, packed

Directions

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.

Variations & Tips

For a slightly smoky, more complex flavor, swap half of the salsa for fire-roasted salsa or add 1 to 2 teaspoons of chipotle chili powder to the sauce mixture. If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons or omit it entirely; for a more sweet-and-spicy vibe, add an extra tablespoon. To keep the recipe on the milder side for kids, use mild salsa and mild diced green chiles; for extra heat, choose hot salsa and stir in a chopped jalapeño (seeds removed for medium heat, left in for spicy). You can also use this same base to make burrito bowls by serving the pork over rice with black beans, corn, and shredded cheese. If you’re avoiding gluten, be sure to use a certified gluten-free taco seasoning packet and serve with corn tortillas or rice. For a leaner version, trim visible fat from the pork ribs before cooking and, if there is excess fat on top of the sauce after cooking, skim it off with a spoon. Food safety tips: Always start with fully thawed pork ribs and keep them refrigerated until you’re ready to add them to the slow cooker. Do not partially cook the pork and then let it sit at room temperature; go straight from fridge to slow cooker. Cook the pork until it reaches at least 145°F internally, though for shredding you’ll typically be well above that (around 190°F to 200°F). Keep cooked pork out of the temperature danger zone by refrigerating leftovers within 2 hours in shallow, covered containers, and reheat to at least 165°F before serving again.