My brother begs for this incredibly juicy sandwich meat every weekend. Just 4 ingredients to make this sweet and savory slow cooked perfection.

This slow cooker 4-ingredient Amish root beer pulled pork is the kind of sandwich meat my family asks for on repeat—especially my brother, who starts hinting about it by Thursday. It’s a simple, sweet-and-savory, set-it-and-forget-it recipe that leaves you with incredibly juicy, shreddable pork bathed in a glossy, sticky glaze. The idea of using soda to tenderize and flavor meat has roots in many Midwestern and Amish country church-supper recipes, where pantry staples and thrift meet practicality. Here, root beer and a tangy barbecue sauce work together to create deep caramelized notes while the pork shoulder slowly cooks down into that irresistible mound of saucy, glistening shreds.

Pile the pulled pork high on soft hamburger buns, brioche rolls, or classic white sandwich bread, and spoon some of the thick, sweet-savory juices over the top. It’s wonderful with simple sides like creamy coleslaw (either on the side or right on the sandwich), potato salad, baked beans, or buttered corn. For something lighter, pair it with a crisp green salad or tangy cucumber salad to balance the richness. Leftovers make great nachos, quesadillas, or baked potato toppings, and the flavors hold up beautifully for game day spreads or casual weekend gatherings.

Servings: 8-10

4 to 5 lb boneless pork shoulder (pork butt), trimmed of excess hard fat

Pat the pork shoulder dry with paper towels, then sprinkle all over with the kosher salt, rubbing it lightly into the surface. This simple seasoning helps the meat stay flavorful all the way through.

Place the salted pork shoulder into the slow cooker, fat side up if there is a visible fat cap. Keeping the fat on top allows it to baste the meat as it cooks, contributing to that juicy, shreddable texture.

Pour the root beer evenly around and over the pork, avoiding rinsing all the salt off the top. The liquid should come about halfway up the sides of the meat. The root beer will act as both a tenderizer and the base for the sweet, caramelized cooking juices.

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. Low and slow will give you the juiciest, most succulent result.

Once the pork is fork-tender, use a large spoon or ladle to carefully remove and discard most of the cooking liquid, leaving about 1 cup of the rich juices in the slow cooker. This step keeps the final meat saucy but not watery.

Transfer the pork to a cutting board or large shallow bowl. Using two forks, shred the pork into bite-size pieces, discarding any large pockets of fat. You want a mix of fine shreds and slightly larger strands for the best texture.

Return the shredded pork to the slow cooker with the reserved 1 cup of cooking juices. Pour the barbecue sauce over the meat and gently toss until every strand is coated. The mixture should look glossy and thick, with the sauce clinging to the pork rather than pooling at the bottom.

Cover and cook the sauced pulled pork on HIGH for an additional 20 to 30 minutes, stirring once or twice, until the sauce is hot, slightly thickened, and clinging in a sweet, sticky glaze. You should see a rich, dark reddish-brown mound of shredded pork sitting in bubbling, savory-sweet juices.

Taste and adjust seasoning if needed, adding a pinch more salt to brighten the flavors. Keep the slow cooker on WARM for serving, and stir occasionally so every scoop is moist and glossy. Serve the pulled pork piled onto buns or bread, spooning extra sauce and juices over the top.

For a slightly less sweet version, replace 1/3 of the root beer with low-sodium chicken broth, or choose a barbecue sauce labeled “smoky” or “spicy” instead of “sweet.” If you like heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce along with the barbecue sauce. For a more pronounced Amish-country feel, use a molasses-forward or brown sugar-style barbecue sauce and serve the pork on soft potato rolls with a simple vinegar coleslaw. You can also swap in a 4 lb boneless pork loin roast for a leaner option; just be sure to cook it on LOW and check for doneness a bit earlier, as loin dries out more quickly than shoulder. To get a slightly caramelized edge, spread some of the finished pulled pork on a sheet pan and broil for 3 to 5 minutes, just until the tips start to crisp and darken, then fold those bits back into the slow cooker. Leftovers freeze well for up to 3 months and can be repurposed into tacos, stuffed baked potatoes, or layered grilled cheese sandwiches.