Dump this raw pork shoulder roast in the slow cooker and 2 other ingredients to get a meal so delicious your whole family will be begging for more.

This 3-ingredient slow cooker Memorial Day pulled pork is exactly what I reach for when I want something crowd-pleasing but don’t have time to hover over the stove or grill. You literally dump a raw pork shoulder roast into the slow cooker, pour on two pantry-friendly ingredients, and let it do its thing while you’re at work or setting up for a backyard get-together. By the time you’re ready to eat, the pork is fall-apart tender, juicy, and flavorful enough that my family starts hovering in the kitchen with plates in hand. It’s classic Midwestern cookout food with almost zero effort.

Pile this pulled pork high on soft hamburger or brioche buns with extra barbecue sauce and a scoop of creamy coleslaw. It’s also great tucked into tortillas for quick tacos, spooned over baked potatoes, or served alongside corn on the cob, baked beans, and a simple green salad. For a full Memorial Day spread, set it out on warm buns with pickles, sliced onions, and a big bowl of chips so everyone can build their own sandwiches.

Servings: 8-10

1 (4–5 pound) raw pork shoulder roast (also called pork butt or Boston butt), boneless or bone-in

Place the raw pork shoulder roast into the bottom of a large slow cooker, fat side up. It should sit flat in the center of the crock, as shown in the process shot.

Pour the entire bottle of barbecue sauce evenly over the top of the pork shoulder, letting it drip down the sides into the bottom of the slow cooker.

Slowly pour the can of cola (or root beer) around and over the pork, being careful not to wash all of the barbecue sauce off the top. The liquid should come up the sides of the roast but not completely cover it.

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 shreds with a fork. The internal temperature should reach at least 190°F–200°F for best shredding texture.

Once cooked, carefully transfer the pork to a large bowl or cutting board. Skim excess fat from the surface of the cooking liquid in the slow cooker, if desired.

Use two forks to shred the pork into bite-size pieces, discarding any large pieces of fat or bone if present.

Return the shredded pork to the slow cooker and toss it with some of the cooking juices and sauce until it’s as saucy as you like. Turn the slow cooker to WARM and let the pork sit for 10–15 minutes to soak up the flavors before serving.

Serve the pulled pork hot on buns, in tortillas, or over your favorite sides, with extra barbecue sauce on the table if you like things saucier.

For a sweeter, more kid-friendly pulled pork, use root beer instead of cola and a sweet barbecue sauce. For a smokier flavor, choose a smoky or hickory-style barbecue sauce, and if you have an extra minute, you can rub the pork shoulder with 1–2 teaspoons of smoked paprika and black pepper before adding it to the slow cooker (this technically adds an extra ingredient, so keep it optional if you want to stay true to the 3-ingredient concept). If you prefer less sweetness, use a tangy vinegar-based barbecue sauce and a cola with less sugar, or swap the soda for 1 1/2 cups of low-sodium chicken broth for a more savory pulled pork (the flavor will be different but still delicious). To make it easier for busy days, you can prep the roast the night before: place the raw pork shoulder in the slow cooker insert, pour on the barbecue sauce and cola, cover, and refrigerate overnight, then set it into the base and start cooking in the morning. For food safety, always wash your hands, utensils, and any surfaces that touch raw pork with hot, soapy water. Make sure the pork cooks until it is at least 190°F in the thickest part for easy shredding and food safety; use a meat thermometer to check. Do not leave cooked pork at room temperature for more than 2 hours (or 1 hour if it’s very hot outside during a Memorial Day cookout). Cool leftovers quickly and refrigerate in shallow containers within 2 hours; use within 3–4 days, or freeze for up to 2–3 months. Reheat leftovers until steaming hot (165°F) before serving.