Dump raw Boston butt in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker Dr Pepper pulled pork is the kind of set-it-and-forget-it meal I lean on during busy work weeks. You literally dump a raw Boston butt into the slow cooker, pour in a can of Dr Pepper, add barbecue sauce and a few simple seasonings, and walk away. Hours later, you’ve got fall-apart tender pulled pork that tastes like you fussed over it all day, but really you just let the slow cooker do the work. It’s perfect for game day, casual weekends, or any night when you want a comforting, family-pleasing dinner with almost no effort.

Serve the pulled pork piled high on soft hamburger buns or brioche rolls with extra barbecue sauce on the side. It’s great with classic picnic sides like coleslaw, potato salad, or baked beans, or keep it simple with a bagged salad mix and some chips when you’re short on time. Leftovers are amazing tucked into tortillas for quick tacos, spooned over rice or mashed potatoes, or layered onto baked sweet potatoes for a hearty, no-fuss lunch.

Servings: 8-10

1 (4 to 5 lb) raw Boston butt pork roast (bone-in or boneless)

Place the raw Boston butt pork roast in the bottom of a large slow cooker, fat side up. It should rest flat in a single layer, as shown in the top-down process shot you might see online.

Sprinkle the salt evenly over the top and sides of the pork roast so it’s lightly but thoroughly seasoned.

Pour the can of Dr Pepper around and over the pork, trying not to wash off too much of the salt. The liquid should come at least halfway up the sides of the roast.

Pour 1 cup of the barbecue sauce over the top of the pork. Do not stir; just let it sit on top so it can slowly melt down over the meat as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork. For the most tender, juicy meat, LOW and slow is best.

Once the pork is done, turn off the slow cooker. Carefully transfer the roast to a large bowl or cutting board, leaving the cooking liquid in the slow cooker. Remove and discard any bones and large pieces of fat.

Use two forks to shred the pork into bite-size pieces. Skim off some of the excess fat from the surface of the cooking liquid in the slow cooker, then return the shredded pork to the slow cooker.

Stir in the remaining 1/2 cup barbecue sauce, tossing the pork with some of the cooking liquid until it’s saucy but not soupy. Taste and add a pinch more salt if needed.

Set the slow cooker to WARM and let the pork sit for 10 to 15 minutes to soak up the flavors before serving. Serve on buns, over rice, or however your family loves it best.

For a smokier flavor, use a smoky barbecue sauce or add 1 teaspoon smoked paprika along with the salt (this technically makes it a 5-ingredient recipe, but it’s a nice optional upgrade). If you prefer a little heat, stir in 1 to 2 teaspoons hot sauce or a pinch of red pepper flakes when you add the final barbecue sauce. You can also swap the Dr Pepper for another cola or a root beer for a slightly different sweetness. If your roast is larger than 5 pounds, increase the salt slightly and add an extra half can of soda if your slow cooker has room. For a leaner option, you can use pork loin, but it will be a bit less rich and may cook faster; start checking for tenderness an hour earlier. Food safety tips: Always start with a fully thawed pork roast—never put a frozen Boston butt directly into the slow cooker, as it may stay too long in the temperature “danger zone.” Cook on LOW or HIGH until the pork reaches at least 190°F internally for easy shredding and to ensure it’s fully cooked (minimum safe temperature is 145°F, but shoulder is best when cooked higher for tenderness). Keep the lid on during cooking to maintain a safe, steady temperature. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days or freeze for up to 3 months. Reheat leftovers to 165°F before serving.