My uncle brought this to our first spring barbecue and it vanished in minutes. You only need 3 ingredients to make the most tender melting meat ever.

This 3-ingredient root beer pulled pork is the kind of dish that disappears the minute it hits the table. My uncle first brought a pan of it to our family’s first spring barbecue years ago, and we all stood around the foil-lined platter pulling off little tastes until it was basically gone before the burgers even hit the grill. The root beer gently sweetens and tenderizes the pork as it slow-cooks, and then you stir in your favorite barbecue sauce at the end for that glossy, sticky finish. It’s simple, budget-friendly, and perfect for busy days when you still want something that tastes like you fussed over it.

Pile the pulled pork onto soft sandwich buns, slider rolls, or even hot dog buns if that’s what you have on hand. It’s wonderful with classic backyard sides like coleslaw, potato salad, corn on the cob, baked beans, or a simple green salad. For a family-style spread, I like to serve it right in the foil-lined platter with a big spoon, set out a bowl of extra barbecue sauce, pickles, and some sliced cheese, and let everyone build their own sandwiches. Leftovers are great tucked into quesadillas, spooned over baked potatoes, or served with mac and cheese for an easy comfort-food dinner.

Servings: 8-10

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

Line a large slow cooker with a disposable liner if you like easy cleanup. Place the pork shoulder in the slow cooker, fat side up if there is a thicker fat cap.

Pour the can of root beer evenly over the pork. The liquid should come at least halfway up the sides of the meat; if your roast is on the larger side and not very submerged, you can add a splash of water to help it along.

Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork. Every slow cooker runs a little differently, so start checking for tenderness toward the earlier end of the time range.

When the pork is done, use tongs to carefully transfer it to a large cutting board or a wide, shallow bowl. Let it sit for about 5–10 minutes so it’s easier to handle and some of the juices settle.

While the pork rests, skim off and discard most of the fatty layer from the cooking liquid in the slow cooker. You can leave a few spoonfuls of the flavorful liquid if you like your pulled pork very moist.

Using two forks (or clean, heat-safe gloved hands), shred the pork into bite-sized pieces, discarding any large pieces of fat or gristle.

Return the shredded pork to the slow cooker. Pour in 1 1/2 cups of barbecue sauce and gently toss until all the meat is coated. If you prefer it saucier, add up to another 1/2 cup of barbecue sauce. Taste and adjust seasoning, adding a pinch of salt or a splash more sauce if needed.

Turn the slow cooker to WARM (or LOW for 15–20 minutes) and let the pork sit, covered, while the sauce thickens slightly and clings to the meat. This helps it get that glossy, sticky look and deep flavor.

To serve like my uncle does for barbecues, line a large serving platter or shallow roasting pan with aluminum foil. Spoon the saucy pulled pork onto the foil-lined platter, letting it mound up in the center. Serve hot with buns and extra barbecue sauce on the side.

For a slightly smokier flavor, choose a smoky or hickory-style barbecue sauce, or stir in a small pinch of smoked paprika or chipotle powder along with the sauce. If you like a little heat, use a spicy barbecue sauce or add a dash of hot sauce when you mix in the barbecue sauce. For sweeter, more kid-friendly pulled pork, pick a milder, sweeter sauce and stick with a classic root beer brand. Picky eaters who don’t love sauce can have their portion pulled out just before you add the barbecue sauce and dress it more lightly on their plates. You can also serve the shredded pork and warm barbecue sauce separately so everyone can sauce their own to taste. If you don’t have a slow cooker, you can bake this in a covered Dutch oven at 300°F (150–160°C) for about 3–4 hours, checking for tenderness and adding a splash of water if it looks dry. Leftovers freeze well in small portions for quick sandwiches or easy weeknight dinners. Food safety tips: Always start with fresh, properly refrigerated pork and keep it cold until you’re ready to cook. Cook the pork until it reaches at least 190–200°F internally so it shreds easily and is fully cooked; use a meat thermometer if you’re unsure. Don’t leave cooked pulled pork sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a barbecue). Cool leftovers quickly, then store them in shallow containers in the refrigerator and use within 3–4 days, or freeze for longer storage. Reheat leftovers until steaming hot before serving.