My uncle shared this brilliant budget hack with me years ago. You only need 4 ingredients to whip up this unforgettable spread for your upcoming backyard gathering.

This slow cooker 4-ingredient pioneer pork and beans is the kind of budget-friendly, big-batch recipe my uncle swears by for backyard gatherings. He showed me how you can turn a few pantry staples into a rich, smoky-sweet pot of tender pulled pork and plump beans that tastes like it simmered over a campfire all day. It’s perfect when you want something hearty and unforgettable without hovering over the stove, and it stretches to feed a crowd without stretching your wallet.

Serve these pioneer pork and beans right from the slow cooker with a big spoon so everyone can help themselves. They’re wonderful piled into soft hamburger buns, spooned over baked potatoes or rice, or served in bowls with cornbread or crusty bread on the side to soak up that glossy, reddish-brown sauce. Add a simple green salad, coleslaw, or sliced fresh veggies for crunch, and set out pickles or sliced onions for anyone who likes a little zip on top.

Servings: 8-10

3 pounds boneless pork shoulder (pork butt), trimmed of excess fat

Place the boneless pork shoulder in the bottom of a large slow cooker (5–6 quarts or larger). If the roast is very thick, you can cut it into 2–3 large chunks so it cooks more evenly and is easier to shred later.

Add the drained and rinsed navy beans on top of and around the pork, spreading them out so they form an even layer.

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

Pour the barbecue sauce mixture evenly over the pork and beans, using a spatula to scrape every bit of sauce into the slow cooker. Gently nudge the beans so some of the sauce seeps down, but do not fully stir yet; you want the pork mostly covered in sauce.

Cover the slow cooker with the lid. 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 and the beans are soft but still hold their shape.

Once the pork is tender, use two forks to carefully shred it directly in the slow cooker, pulling it into bite-size chunks and strands. Stir everything together so the shredded pork, beans, and thick reddish-brown sauce are fully combined and glossy.

Taste and adjust if needed: if you like it sweeter, stir in a spoonful more brown sugar; for a smokier flavor, you can add a splash more barbecue sauce. Cover and let the mixture cook on LOW for another 15–20 minutes to let the flavors meld and the sauce thicken slightly.

Switch the slow cooker to WARM for serving. Give the pork and beans a final stir so the meat and beans are evenly coated in the sauce. Serve straight from the slow cooker, making sure each scoop has plenty of tender pork and plump beans in that rich, glossy sauce.

For milder eaters or kids who are sensitive to spice, choose a sweet or honey-style barbecue sauce instead of a spicy one, and you can reduce the brown sugar to 1/3 cup if you prefer things less sweet. If your family likes a little kick, use a spicy or chipotle barbecue sauce or add a pinch of crushed red pepper along with the sauce mixture (this technically adds an ingredient, but you can keep it optional and still follow the main 4-ingredient base). For a smokier, more old-fashioned “pioneer” flavor, pick a hickory-smoked barbecue sauce and sear the pork shoulder in a hot skillet for a few minutes per side before adding it to the slow cooker; this is not required but adds extra depth. If you don’t have navy beans, you can swap in great northern beans or canned pinto beans and keep the same method. To make this more sandwich-friendly for a crowd, shred the pork a little finer so it sits nicely on buns and doesn’t tumble out. Food safety tips: Always start with fresh, refrigerated pork shoulder and keep it chilled until you’re ready to cook. Do not cook this on a warm or low-heat stovetop setting; use the slow cooker’s LOW or HIGH settings only so the pork moves through the “danger zone” (40°F–140°F) quickly enough. The pork is safe when it reaches at least 145°F internally, but for best texture it will usually be closer to 190°F–200°F by the time it shreds easily. Once cooked, do not leave the pork and beans at room temperature for more than 2 hours (or 1 hour if it’s very hot outside during a backyard gathering). Store leftovers in shallow containers in the refrigerator within 2 hours and use within 3–4 days, reheating until steaming hot before serving. If the sauce thickens too much when reheating, stir in a splash of water or a spoonful of extra barbecue sauce to loosen it.