Springtime Comfort: Just 5 ingredients. I set it up in the morning when I want an effortless, budget-friendly meal waiting for us after Sunday service.

This 5-ingredient slow cooker poor man’s shredded pork is my go-to when I want a comforting, budget-friendly meal waiting for us after Sunday service without fuss. It uses economical pork shoulder, a pantry-friendly sauce, and an all-day simmer in the slow cooker to create tender, pull-apart meat in a thick, glossy, caramelized sauce. This isn’t a fancy competition-style recipe—more like the kind of practical, church-potluck comfort food I grew up with in the Midwest, where you toss everything in before heading out in the morning and come home to a house that smells amazing.

I like to pile this shredded pork onto soft hamburger buns or slider rolls with a scoop of simple coleslaw on top for crunch. It’s also great over mashed potatoes, rice, or buttered egg noodles to soak up that dark, sticky sauce. Add a side of green beans, a tossed salad, or roasted veggies to balance the richness. If you’re feeding a crowd after church or a busy weekday, set the slow cooker to warm and put out buns, pickles, and a simple salad so everyone can build their own plates.

Servings: 6-8

3–4 lb boneless pork shoulder (or pork butt), excess fat trimmed

Lightly trim any very thick or hard pieces of fat from the pork shoulder, but leave some marbling so the meat stays juicy.

Scatter the sliced onion evenly over the bottom of the slow cooker to create a bed for the pork.

Place the pork shoulder on top of the onions in the slow cooker.

In a medium bowl, whisk together the barbecue sauce, brown sugar, and apple cider vinegar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the sauce mixture evenly over the pork shoulder, turning the meat once or twice with tongs to coat it well on all sides.

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

Once the pork is tender, use two forks to shred it directly in the slow cooker, pulling the meat into fibrous strands and mixing it into the thickened sauce and onions.

If the sauce looks a bit thin after shredding, leave the lid off and cook on HIGH for another 15–20 minutes, stirring occasionally, until the sauce reduces to a dark, glossy, caramelized coating that clings to the pork.

Taste and adjust if needed: if you like it sweeter, sprinkle in a little more brown sugar; if you want more tang, add a small splash of apple cider vinegar and stir well.

Switch the slow cooker to WARM and let the shredded pork sit for 10–15 minutes so the flavors settle and the sauce soaks into the meat before serving.

To stretch this even further for a crowd, add a drained can of pinto or black beans during the last hour of cooking for extra protein and fiber. For a slightly leaner version, use a pork loin roast instead of shoulder and keep a closer eye on the cook time so it doesn’t dry out; you may want to add a splash of water or broth at the start. If you prefer a little heat, stir in 1–2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce with the barbecue mixture. You can also swap the apple cider vinegar for regular white vinegar or even pickle juice in a pinch. For a more “from-scratch” feel without extra ingredients, choose a very thick, smoky barbecue sauce so it naturally cooks down into that dark, sticky, caramelized glaze you see in slow cooker photos. Leftovers reheat beautifully and can be used in quesadillas, stuffed baked potatoes, or as a topping for flatbreads with a little cheese. If you need to meal prep, assemble everything in the slow cooker insert the night before, cover, refrigerate, then pop it into the base and start it on LOW in the morning before you head out.