'Set-And-Forget Classic': Just 5 ingredients. This basically cooks itself on New Year’s Day.

Pulled pork is one of those deeply American comfort foods that tells a story of low-and-slow cooking, resourcefulness, and regional pride. Traditionally rooted in Southern barbecue culture—where whole hogs were cooked over wood fires for hours—pulled pork has evolved into an accessible weeknight or weekend dish thanks to the slow cooker. This 5-ingredient version keeps things wonderfully simple while still delivering that tender, saucy, shred-with-a-fork texture we associate with good barbecue. It’s the kind of recipe you can set up before work and come home to a house that smells like you’ve had a smoker going all day, without needing any special equipment or advanced techniques.

This pulled pork is a natural fit for soft sandwich buns with a crunchy, tangy coleslaw on top to balance the richness. It also pairs beautifully with classic Midwestern and Southern sides: think baked beans, potato salad, corn on the cob, or a simple green salad to lighten the plate. For something a bit different, serve it over creamy mashed potatoes, spoon it into baked sweet potatoes, or tuck it into tortillas with pickled onions. Leftovers can be turned into pulled pork nachos, quesadillas, or even a hearty grain bowl with rice, black beans, and a squeeze of lime.

Servings: 8–10 servings

4–5 lb (1.8–2.3 kg) boneless pork shoulder (also labeled pork butt)

Prepare the slow cooker base: Scatter the sliced onion evenly over the bottom of the slow cooker. The onions act as a flavorful bed for the pork, adding moisture and sweetness as they cook down.

Season the pork: Pat the pork shoulder dry with paper towels. If using, season all over with salt and black pepper. Place the pork on top of the onions in the slow cooker.

Mix the sauce: In a bowl or large measuring cup, whisk together the barbecue sauce, chicken broth, and brown sugar until the sugar is dissolved and the mixture is smooth. This creates a thinner, braising-style sauce that will keep the pork moist.

Add to the slow cooker: Pour the sauce mixture evenly over the pork and onions, making sure some of it drips down around the sides.

Cook low and slow: Cover and cook on LOW for 8–10 hours, or on HIGH for 4–6 hours, until the pork is very tender and shreds easily with a fork. The low setting will give you the most even, succulent texture.

Shred the pork: Transfer the pork to a large bowl or cutting board, reserving the cooking liquid and onions in the slow cooker. Use two forks to pull the meat into shreds, discarding any large pieces of excess fat.

Combine with sauce: Skim excess fat from the surface of the cooking liquid, if desired. Return the shredded pork to the slow cooker and toss it with the onions and as much of the cooking liquid as you like. For saucier pulled pork, add more liquid; for a drier, more concentrated flavor, add less.

Warm and adjust: Let the shredded pork sit on LOW for another 15–20 minutes to absorb the flavors. Taste and adjust with a little extra barbecue sauce, a pinch of salt, or a splash of broth if needed. Serve hot on buns, over rice, or however you like.

• Smoky variation: Add 1–2 teaspoons of smoked paprika or a few dashes of liquid smoke to the sauce mixture before cooking to mimic a bit of that outdoor smoker character. This works especially well if your barbecue sauce is on the sweeter side and needs a touch of depth. • Carolina-style twist: For a tangier, vinegar-forward profile inspired by Carolina barbecue, replace half of the barbecue sauce with apple cider vinegar and add 1 tablespoon of yellow mustard. This creates a sharper, more piquant pulled pork that pairs beautifully with creamy coleslaw. • Spicy version: Stir in 1–2 teaspoons of crushed red pepper flakes, chipotle chili powder, or a spoonful of your favorite hot sauce to the sauce mixture. Because the pork cooks for hours, the heat will mellow slightly, so don’t be afraid to lean into it if you enjoy spice. • Leaner cut option: If you prefer a leaner cut, you can use pork loin instead of shoulder, but be aware it’s naturally less fatty and can dry out more easily. To compensate, keep it on LOW, check for doneness earlier, and be generous with the cooking liquid when shredding. • Make-ahead and storage tips: Pulled pork actually improves as it sits, as the flavors continue to meld. It keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months. Store it with some of its cooking liquid to prevent it from drying out, and reheat gently on the stovetop or in the microwave, adding a splash of broth or extra barbecue sauce if needed. • Serving flexibility: Beyond sandwiches, use this pulled pork as a topping for baked potatoes, flatbreads, or pizza; fold it into mac and cheese; or serve it over grits or polenta. The neutral, slightly sweet-salty profile of this 5-ingredient base makes it very adaptable to whatever you’re craving.