My best friend brought this to a spring potluck and blew everyone away. It takes just 3 ingredients to make this irresistible sweet and spicy dish that feeds a massive crowd.

This slow cooker 3-ingredient sweet chili pulled pork is the kind of dish that quietly shows up at a spring potluck and ends up stealing the whole table. My best friend first brought a pan of this to our church’s April gathering years ago, and I still remember how folks kept going back with their plates, “just for a little more.” It’s as simple as can be—only a pork shoulder, a bottle of sweet chili sauce, and a bit of brown sugar—but the long, slow cooking turns it into tender shreds of rosy, sticky, sweet-and-spicy meat that will feed a crowd without fuss. It feels like the kind of recipe our mothers would have loved: pantry-friendly, forgiving, and made to share.

Pile this sweet chili pulled pork onto soft sandwich buns or slider rolls for a potluck line, and set out a bowl of simple coleslaw so folks can add a cool, crunchy topping. It’s also wonderful spooned over warm white rice or buttered egg noodles with a side of steamed green beans or corn. For a full spread, serve alongside a potato salad, baked beans, and a big green salad. The pork holds well in those foil pans on a low warmer, so guests can help themselves all afternoon.

Servings: 16–20

6–8 lb boneless pork shoulder (pork butt), trimmed of excess hard fat

Place the pork shoulder in a large slow cooker (6-quart or larger), fat side up if there is a visible fat cap.

In a medium bowl, stir together the sweet chili sauce and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the sweet chili mixture evenly over the pork, lifting the meat slightly with a fork or tongs so some of the sauce runs underneath. Spoon a little sauce over the top so the pork is well coated.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is very tender and easily pulls apart with a fork.

Once the pork is done, use a large spoon to skim off any excess fat from the surface of the cooking liquid. Carefully transfer the pork to a large roasting pan or a rimmed baking sheet to cool just enough to handle.

Using two forks (or clean hands if cool enough), shred the pork into bite-sized pieces, discarding any large pockets of fat. The meat should be moist and lightly stringy.

Ladle or pour most of the cooking liquid from the slow cooker into a large heatproof measuring cup or bowl, leaving any heavy fat behind. Return the shredded pork to the slow cooker crock.

Gradually pour enough of the cooking liquid back over the shredded pork to coat it generously, stirring as you go until all the meat is glossy and well sauced. You may not need every drop of liquid; the pork should look moist and sticky, not soupy.

Taste the pork and add a little more of the reserved cooking liquid if you’d like it saucier, or let it sit on WARM for 15–20 minutes with the lid off if you prefer it a bit thicker and more concentrated.

For a potluck or crowd, pack the hot pulled pork tightly into two disposable foil pans, spooning extra sauce from the slow cooker over the top so the surface glistens. Cover with foil until serving, then keep warm in a low oven or on chafing dishes. Serve with buns, rice, or your favorite sides.

If you like a bit more heat, stir 1–2 teaspoons of crushed red pepper flakes into the sweet chili and brown sugar mixture before pouring it over the pork, or offer hot sauce on the side for guests. For a slightly tangier flavor, you can replace 1/4 cup of the sweet chili sauce with 1/4 cup apple cider vinegar while still keeping the recipe to three basic ingredients. This recipe is very forgiving: a bone-in pork shoulder works just as well; just allow a little extra time and remove the bone when shredding. If your slow cooker runs hot, check the pork an hour earlier so it doesn’t dry out. To make ahead, cook and shred the pork a day in advance, then pack it into foil pans with plenty of sauce, cover, and refrigerate. Reheat covered in a 300°F oven until steaming and glossy, stirring once or twice and adding a splash of water if needed. Leftovers freeze well in smaller portions and are wonderful tucked into tortillas, piled over baked potatoes, or turned into a quick quesadilla filling later in the week.