Flag Day Delight: Just 5 ingredients. I love making this when I want a rich meal with practically zero standing over the stove.

This Flag Day Delight is my kind of weeknight celebration food: a rich, comforting pulled-style protein that practically cooks itself in the slow cooker. It uses just five ingredients and zero stovetop time, which makes it perfect for hot Midwestern summers when you don’t want extra heat in the kitchen. The technique is a simple braise—very similar to classic American pulled pork—where a well-marbled, highly fibrous slab of meat slowly breaks down until it shreds into silky strands. It’s the kind of dish you can start in the morning, forget about all day, and then proudly serve as the centerpiece of a casual holiday spread.

Pile the shredded meat onto soft sandwich rolls or toasted brioche buns and spoon some of the cooking juices over the top. I like to serve it with a crisp coleslaw (vinegar-based if your sauce is sweet, creamy if your sauce is tangy), grilled corn, and a simple green salad. It’s also excellent over mashed potatoes, buttered egg noodles, or a bed of rice to soak up all the flavorful juices. For drinks, pair with iced tea, a light lager, or a dry cider to cut through the richness.

Servings: 8

4 to 5 lb boneless pork shoulder (Boston butt), trimmed of thick exterior fat

Pat the pork shoulder dry with paper towels and place it directly into the slow cooker insert. The shoulder is naturally fibrous and well-marbled, which makes it ideal for slow cooking and pulling into strands later.

In a medium bowl, whisk together 1 cup of the barbecue sauce, the apple cider vinegar, brown sugar, and kosher salt until the sugar is mostly dissolved and the mixture is smooth.

Pour the sauce mixture evenly over the pork shoulder, turning the slab once or twice with tongs to coat as much of the surface as possible. It does not need to be completely submerged; the pork will release juices 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. You should be able to insert a fork into the thickest part with almost no resistance, and the meat will begin to fall apart in long fibers.

Once the pork is tender, turn off the slow cooker. Using two large forks or tongs, carefully transfer the slab to a large cutting board or a wide, shallow bowl. Let it rest for about 10 minutes so it’s easier to handle and retains more juices.

While the pork rests, skim excess fat from the surface of the cooking liquid in the slow cooker with a spoon. You can discard this fat or save it for another use if desired; the remaining liquid will be your built-in sauce.

Using two forks, shred the pork into thick, moist strands, discarding any large pieces of fat or gristle. Aim for long shreds to showcase the fibrous, pulled texture you’re after.

Return the shredded pork and any juices that collected on the board back into the slow cooker. Add the remaining 1/2 cup barbecue sauce and gently toss everything together until the meat is evenly coated and glossy. Taste and adjust seasoning with a pinch more salt or a splash of vinegar if needed.

Set the slow cooker to WARM and let the pork sit, covered, for 15 to 20 minutes so the flavors meld and the strands absorb some of the cooking liquid. Serve directly from the slow cooker, making sure to spoon a little extra sauce over each portion.

You can swap the pork shoulder for a similarly fibrous cut like beef chuck roast or boneless beef short ribs; the timing will be similar, but start checking for tenderness about an hour earlier on LOW, as some beef cuts break down a bit faster. For a slightly leaner option with good pulling texture, use boneless, skinless chicken thighs (about 4 lb) and reduce the cooking time to 6 to 7 hours on LOW or 3 to 4 hours on HIGH. If you prefer a smokier profile, choose a smoked or hickory-style barbecue sauce and add 1 teaspoon of smoked paprika (this would be an extra ingredient, so fold it into the barbecue sauce if you’re flexible on the 5-ingredient rule). For a tangier, Carolina-style twist, increase the apple cider vinegar to 3/4 cup and decrease the brown sugar slightly. To keep the recipe gluten-free, verify that your barbecue sauce and vinegar are labeled gluten-free. Food safety notes: Always start with fully thawed meat and keep the slow cooker covered while cooking to maintain a safe temperature. The internal temperature of pork shoulder should reach at least 190°F (88°C) for easy shredding and well above the minimum 145°F (63°C) for safety. Refrigerate leftovers within 2 hours in shallow containers and consume within 3 to 4 days, or freeze for up to 3 months. Reheat thoroughly until steaming hot before serving.