Pour root beer over pork shoulder, along with 1 simple ingredient, into slow cooker for a tender dinner that’s the first thing I suggest

This slow cooker 3-ingredient Amish-style root beer pork is one of those set-it-and-forget-it dinners I suggest first whenever someone asks for an easy family meal. It starts exactly how the headline promises: you pour root beer over a pork shoulder in the slow cooker, add one simple pantry ingredient, and let it cook low and slow until it’s fall-apart tender. The idea is inspired by old-fashioned Midwestern and Amish pot roasts that use soda or simple pantry staples to tenderize meat and build flavor without a lot of fuss—perfect for busy family nights or Sunday dinners when you want the house to smell amazing all day.

Serve this tender root beer pork piled onto soft sandwich buns with a scoop of coleslaw on top or on the side. It’s also wonderful spooned over mashed potatoes, buttered egg noodles, or plain white rice to soak up all the sweet-savory juices. Add a simple green vegetable—like steamed green beans, roasted carrots, or a tossed salad—to round things out. For a real crowd-pleaser, set the pork out on a platter with slider buns, pickles, and a bowl of extra cooking juices so everyone can build their own sandwiches.

Servings: 8

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

Place the raw pork shoulder in the bottom of your slow cooker, fat side up if there is a fat cap. If the piece is very large, you can cut it into 2 or 3 chunks so it fits more easily.

Sprinkle the dry onion soup mix evenly over the top and sides of the pork shoulder, using your hands to pat it on so it sticks and lightly coats the meat.

Slowly pour the root beer over the pork shoulder in the slow cooker, making sure to wet most of the surface so the soup mix starts to dissolve and the liquid pools around the meat. The pork does not need to be fully submerged; just nestle it down in the liquid.

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 shreds with a fork.

Once the pork is done, use two forks to carefully pull it apart right in the slow cooker, discarding any large pieces of fat. Stir the shredded meat into the cooking juices so it soaks up the sweet-savory sauce.

Taste and adjust the seasoning if you like, adding a pinch of salt or pepper to balance the sweetness. Serve the pork warm with a slotted spoon or tongs, letting extra juices drip back into the slow cooker, or spoon some of the juices over the top if you like it saucy.

For kids who prefer less sweetness, you can use half root beer and half low-sodium beef or chicken broth to mellow the flavor. If your family likes a little tang, stir in 1/2 to 3/4 cup of your favorite barbecue sauce after shredding the pork, then let it warm in the slow cooker on LOW for another 15 to 20 minutes. For a more traditional Amish-style feel, add a teaspoon of dried thyme or a bay leaf before cooking (just remember to remove the bay leaf before shredding). To keep things leaner, you can substitute a pork loin roast, but check it earlier, as it can dry out if overcooked—start checking at about 6 hours on LOW. This recipe also freezes beautifully: cool the shredded pork, pack it in freezer bags with some of the juices, and freeze flat for up to 3 months. Reheat gently on the stovetop or in the slow cooker with a splash of water or broth. If you have picky eaters, serve the pork plain on buns and offer toppings—cheese, pickles, coleslaw, or extra sauce—on the side so everyone can build their plate the way they like.