My thrifty uncle showed me this trick for feeding a crowd on a budget. Just 3 ingredients for the most tender melt in your mouth dinner you will make this spring.

This slow cooker 3-ingredient root beer pork is one of those thrifty, feed-a-crowd dinners my uncle swears by. It uses a budget-friendly pork shoulder, a can of root beer, and your favorite barbecue sauce to turn a tough cut into fork-tender, melt-in-your-mouth shreds. Everything simmers low and slow until the pork is juicy and dark brown, then you stir in sauce and let it thicken into a sticky, caramelized glaze right in the slow cooker. It’s perfect for busy weeknights, game days, potlucks, or any spring gathering when you want something comforting that practically cooks itself.

Serve the shredded root beer pork piled high on soft hamburger buns or slider rolls with a scoop of coleslaw on top or on the side. It also goes wonderfully over mashed potatoes, rice, or buttered egg noodles to soak up all those savory juices. Add simple sides like baked beans, roasted or steamed veggies, corn on the cob, or a crisp green salad to round out the meal. For a crowd, set the slow cooker on warm and let everyone build their own sandwiches with pickles, sliced onions, and extra barbecue sauce on the table.

Servings: 8-10

4–5 pounds boneless pork shoulder or pork butt, trimmed of excess hard fat

Place the pork shoulder in the bottom of a large slow cooker, fat side up if there is a cap of fat. This helps keep the meat extra moist while it cooks.

Pour the root beer evenly over the pork. The liquid should come at least halfway up the sides of the meat; it’s fine if some of the pork is peeking out of the liquid.

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 falls apart when you pull it with two forks. Low and slow will give you the most melt-in-your-mouth texture.

Once the pork is tender, carefully ladle out and discard most of the cooking liquid, leaving about 1/2 to 3/4 cup of the flavorful juices in the slow cooker. This small amount will help loosen the sauce and keep the meat juicy without making it soupy.

Use two forks to shred the pork directly in the slow cooker into bite-size pieces, mixing it gently with the remaining juices as you go. Remove and discard any large pieces of fat.

Pour 1 cup of the barbecue sauce over the shredded pork and toss until everything is well coated. If you like it saucier or want a thicker glaze, stir in up to the remaining 1/2 cup of barbecue sauce.

Turn the slow cooker to HIGH, leave the lid slightly propped open with a wooden spoon, and cook for 15–30 minutes, stirring once or twice. This lets the sauce thicken and caramelize a bit, clinging to the pork and creating that rich, sticky, dark mahogany glaze.

Taste the pork and adjust if needed by adding a little more barbecue sauce or a pinch of salt, depending on how salty your sauce is. Switch the slow cooker to WARM and serve the pork straight from the crock, spooning up some of the glossy juices and glaze with each portion.

For a slightly sweeter, kid-friendlier version, choose a mild, honey-style barbecue sauce. For more of a smoky kick, use a smoky or spicy barbecue sauce and finish the pork with a pinch of smoked paprika or a few dashes of hot sauce at the table. If you prefer a less sweet dish, choose a sauce labeled “smoky” or “vinegar-based” and use only 10 ounces of root beer instead of the full can. You can also use pork loin instead of shoulder for a leaner option; just cook on LOW and start checking at 6 hours so it doesn’t dry out. Leftovers make wonderful quesadillas, baked potato toppers, or nacho toppings. For picky eaters, keep a small portion of the shredded pork lightly sauced and let them add extra barbecue sauce on their own. Food safety tips: Always thaw pork completely in the refrigerator before adding it to the slow cooker—never cook from frozen, as it can stay too long in the temperature danger zone. Make sure the pork reaches at least 190°F internally for easy shredding and tenderness (it will be well above the minimum safe 145°F by then). Keep the lid on the slow cooker as much as possible during cooking so it stays at a safe temperature. Refrigerate leftovers within 2 hours in shallow containers, and use within 3–4 days, or freeze for up to 2–3 months. Reheat thoroughly until steaming hot before serving.