Pour barbecue sauce and these 3 ingredients over pork butt into a slow cooker for a comforting meal that never gets old

This slow cooker 4-ingredient Amish-style sweet and tangy pulled pork is the kind of comforting meal that never gets old. It leans on a bottle of barbecue sauce and just three pantry-style ingredients poured right over a pork butt in the slow cooker—no browning, no fuss. The sweet-and-tangy flavor has that simple country feel you find in Amish church suppers and small-town potlucks, where recipes are practical, affordable, and meant to feed a crowd with love.

Serve this pulled pork piled high on soft hamburger buns or buttered slider rolls with a scoop of coleslaw on top or on the side. It’s also wonderful over mashed potatoes, buttered egg noodles, or rice to soak up all those sweet and tangy juices. Add simple sides like green beans, corn on the cob, or a basic garden salad to round out the plate. For game days or casual gatherings, set out a slow cooker buffet with pickles, sliced onions, extra barbecue sauce, and chips so everyone can build their own sandwiches just the way they like them.

Servings: 8-10

3 to 4 pounds boneless pork butt (pork shoulder), trimmed of excess fat

Place the pork butt in the bottom of a large slow cooker, fat side up if there is a fat cap. If needed, cut it into a few large chunks so it fits in a single layer.

In a medium bowl or large measuring cup, stir together the bottled barbecue sauce, applesauce, apple cider vinegar, and brown sugar until well combined. This creates the simple Amish-style sweet and tangy sauce.

Pour the barbecue sauce mixture evenly over the pork butt in the slow cooker, making sure the meat is mostly coated. It’s fine if some of the pork is peeking through; it will baste as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork.

Once the pork is cooked, use two forks to carefully shred the meat directly in the slow cooker, discarding any large pieces of fat. Stir the shredded pork into the sweet and tangy sauce so everything is well coated.

Taste the pulled pork and adjust if needed: add a splash more vinegar for tang, a spoonful of brown sugar for extra sweetness, or a bit more bottled barbecue sauce if you like it saucier.

Turn the slow cooker to WARM and let the pulled pork sit for 15 to 20 minutes to soak up more of the sauce before serving. Serve straight from the slow cooker, spooned over buns, potatoes, or noodles.

For milder eaters, choose a sweet, smoky barbecue sauce and use regular (sweetened) applesauce. If your family likes a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce into the sauce mixture before pouring it over the pork. To make it slightly leaner, use a pork loin roast instead of pork butt and check for doneness a bit earlier, as it can dry out if overcooked—adding an extra 1/2 cup of applesauce helps keep it moist. For a more pronounced Amish-style tang, increase the apple cider vinegar to 3/4 cup and reduce the brown sugar slightly. You can also use this same method with boneless, skinless chicken thighs; just reduce the cook time to about 4 to 6 hours on LOW. Leftovers freeze well—cool completely, portion into freezer bags with some of the sauce, and freeze for up to 3 months for an easy future meal. For picky kids, serve the pork on small slider buns with cheese slices on the side and offer plain buns without slaw so they can build a simple sandwich that feels familiar.