Summer Kickoff Classic: Just 4 simple components. I whip this up early so I can spend the sunny afternoon outside instead of cooking.

This 4-ingredient slow cooker root beer pulled pork is my summer kickoff workhorse: I get everything into the pot before lunch, then let it quietly transform into a glossy, mahogany tangle of shredded protein while I’m outside enjoying the weather. The idea comes from classic Midwestern root beer pulled pork, but here we lean into a deeply fibrous, shreddable cut and a simple pantry barbecue sauce to create that ultra-strandy, sauce-saturated texture you see in restaurant sandwiches—without hovering over the stove.

Pile the shredded pork onto soft brioche or potato buns with a scoop of crunchy coleslaw and dill pickles, or serve it over rice, mashed potatoes, or buttered egg noodles to soak up the extra sauce. A simple cucumber salad, grilled corn, or a tray of raw veggies with ranch keeps the meal light and summery. For drinks, lean into the theme with cold root beer or a light lager, and finish with something fresh like sliced watermelon or berries.

Servings: 8

3 to 4 pounds boneless pork shoulder (Boston butt), excess surface fat trimmed

Pat the pork shoulder dry with paper towels and trim away any very thick, hard caps of surface fat, leaving a thin layer for flavor. Sprinkle the kosher salt evenly over all sides of the meat and gently rub it in.

Place the seasoned pork shoulder into the slow cooker, fat side up. Pour the root beer around (not directly on top of) the pork so you don’t wash off the salt. Spoon 1/2 cup of the barbecue sauce over the top of the meat and spread it lightly with the back of the spoon.

Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is extremely tender and shreds easily with two forks. The meat should look deeply saturated and the fibers should separate with almost no resistance.

Once the pork is tender, use a large slotted spoon or tongs to transfer it to a large bowl or a rimmed sheet pan. Skim and discard any obvious fat from the surface of the cooking liquid in the slow cooker.

Using two forks, shred the pork into long, fibrous strands, pulling along the grain of the meat rather than across it. Discard any large pieces of fat or gristle as you go.

Pour about 1 cup of the defatted cooking liquid from the slow cooker into the shredded pork to moisten it, then add the remaining 1 cup of barbecue sauce. Toss until every strand is coated and glossy, adding more cooking liquid a few tablespoons at a time if you’d like a looser, saucier texture.

Return the sauced, shredded pork to the slow cooker and stir to combine with any remaining liquid. Cover and switch the slow cooker to WARM for at least 20 to 30 minutes so the flavors meld and the sauce clings to the fibers, creating that thick, mahogany sheen.

Taste and adjust the seasoning with a pinch more salt if needed. Serve directly from the slow cooker so the meat stays hot and succulent, or keep it on WARM for up to 2 hours, stirring occasionally to keep everything evenly sauced.

To keep the spirit of the headline—four simple components and minimal fuss—any tweaks should mostly stay within those boundaries. You can swap the pork shoulder for an equally fibrous, shreddable cut such as boneless pork butt or country-style pork ribs; just keep the total weight about the same and cook until they shred easily. If you prefer a slightly leaner profile but still want good strands, use a pork loin roast and check for doneness a bit earlier, as it dries out more quickly; you may need a little extra cooking liquid to keep it moist. For a different flavor angle, choose a root beer with strong vanilla or wintergreen notes for a more old-fashioned, aromatic sweetness, or use a cream soda or cola in place of root beer while keeping the rest of the recipe identical. Barbecue sauce is your main seasoning here, so pick one that matches your mood: smoky and molasses-heavy for classic Midwestern, mustard-based for a Carolina feel, or a spicy chipotle version for more heat. If you’d like to cut the sweetness, stir in 1 to 2 tablespoons of apple cider vinegar at the end to brighten the sauce without adding more ingredients during the main cooking phase. For a bit of heat without complicating the recipe, choose a spicy barbecue sauce rather than adding separate chiles or spices. Food safety tips: Always start with fresh, properly refrigerated pork and keep it chilled until you’re ready to cook. For slow cooking, avoid using frozen meat; thaw it completely in the refrigerator first so it moves quickly and safely through the temperature danger zone. Cook on LOW or HIGH as directed without frequently lifting the lid, which can significantly drop the temperature and extend the time the meat spends below 140°F. The pork is safe to eat when it reaches at least 190°F and is very tender; pulled pork is typically cooked beyond the minimum 145°F to break down connective tissue. Once cooked and shredded, don’t leave the pork at room temperature for more than 2 hours (or 1 hour if it’s very hot outside). Cool leftovers quickly, store them in shallow containers in the refrigerator, and use within 3 to 4 days, or freeze for up to 3 months.