Trim any large, hard pieces of fat from your chosen protein, then cut the meat into roughly 1 1/2-inch chunks so they cook evenly and get nicely coated in the sauce.

Lightly grease the inside of your slow cooker with a little oil or nonstick spray to help with cleanup and prevent sticking.

In a medium bowl, whisk together the brown sugar, soy sauce, ketchup, and minced garlic until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Place the meat chunks into the slow cooker in an even layer. Pour the sauce mixture over the top, then gently stir or toss so every piece is coated well.

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 meat is very tender and easy to break apart with a fork.

About 30 minutes before serving, remove the lid and give everything a good stir. If you’d like a thicker, stickier, more caramelized sauce, leave the lid slightly vented (set it askew) for the last 30 to 45 minutes so some of the liquid can cook off while the sauce reduces and clings to the meat.

Once the sauce has thickened to your liking and the chunks are glossy and coated, taste and adjust if needed—add a splash more soy sauce for saltiness or a spoonful of brown sugar for extra sweetness.

Serve the caramelized chunks hot, spooning extra sticky sauce from the slow cooker over the top. Turn the slow cooker to WARM if you’re feeding people over a longer stretch of time.