Father's Day Hero: Just 4 ingredients. I make it when I want dinner handled hours ahead, leaving me plenty of time to set up the patio.

This 4-ingredient slow cooker Father’s Day hero is my go-to when I want dinner handled hours ahead so I can be outside getting the patio ready, stringing lights, or tossing a ball with the kids. It’s just a simple, set-it-and-forget-it shredded meat that turns out incredibly tender and juicy, with all those savory juices bubbling away in the slow cooker. No fancy steps, no long list of ingredients—just everyday pantry staples and a good cut of meat that slowly transforms into a pile of succulent shreds you can tuck into buns, pile over rice, or spoon onto baked potatoes. It’s very Midwestern in spirit: hearty, unfussy, and made to feed the people you love.

Serve the shredded meat on soft sandwich buns or hoagie rolls with a simple side of coleslaw, potato salad, or chips for an easy Father’s Day spread. If you want to keep things lighter, spoon the meat over rice, mashed potatoes, or roasted veggies with a green salad on the side. A tray of pickles, sliced onions, and a bottle of extra barbecue sauce lets everyone customize their own plate, and it all works beautifully with iced tea, lemonade, or a cold beer for the grown-ups.

Servings: 8

3–4 pounds boneless pork shoulder (or beef chuck roast), trimmed of excess hard fat

Spray the inside of your slow cooker lightly with cooking spray or rub with a bit of oil to make cleanup easier.

Scatter the sliced onion evenly over the bottom of the slow cooker to create a flavorful bed for the meat.

Place the pork shoulder (or beef chuck roast) on top of the onions, fat side up if there is a visible fat cap. This helps the fat slowly baste the meat as it cooks, keeping it extra moist and succulent.

Pour about three-quarters of the bottle of barbecue sauce over the meat, coating the top and sides as best you can.

Slowly pour the cola or root beer around the meat (not directly on top of the sauce), letting it settle in around the onions. You want the liquid to come about one-third to halfway up the sides of the roast.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the meat is very tender and shreds easily with two forks. The juices in the slow cooker should be bubbling gently and the meat should look like it’s just about falling apart in its own rich, glossy cooking liquid.

Once the meat is tender, use tongs to transfer it to a large cutting board or shallow dish. Let it rest for about 10 minutes so it’s easier to handle and the juices settle back in.

While the meat rests, skim off any large pools of fat from the surface of the cooking liquid in the slow cooker with a spoon. Leave enough fat to keep things flavorful and glossy, but remove any thick layer that’s sitting on top.

Shred the meat with two forks, discarding any large pieces of fat or gristle. You want fine shreds so they soak up the cooking juices and stay extra moist.

Return the shredded meat to the slow cooker and stir it into the onions and juices. Add the remaining barbecue sauce, stirring until everything is evenly coated and the meat looks glossy and well sauced. Taste and adjust with a pinch of salt or a splash of more barbecue sauce if needed.

Turn the slow cooker to WARM and let the shredded meat sit, covered, for at least 15–20 minutes before serving so it can soak up even more flavor. You can leave it on WARM for up to 2 hours while you set up the patio and get the rest of the meal ready.

Serve the shredded meat straight from the slow cooker, spooned onto buns, over rice, or over baked potatoes, making sure to grab some of the rich juices and onions with each serving.

For picky eaters, choose a sweeter, milder barbecue sauce and cola, and skip any extra spicy toppings at the table. If your family prefers chicken, you can swap the pork or beef for 3–4 pounds of boneless, skinless chicken thighs; check for doneness around 4–6 hours on LOW because chicken cooks faster and can dry out if overdone. For a slightly leaner option, use a smaller pork loin roast, but be sure to cook on LOW and check early, as loin can dry out more easily than shoulder; adding an extra splash of cola or a bit of chicken broth can help keep it moist. To make it smokier, stir in a few drops of liquid smoke with the barbecue sauce, or use a smoky-style sauce. For a tangier, less sweet version, replace half of the cola with low-sodium beef or chicken broth and add a splash of apple cider vinegar at the end. If you need it gluten-free, choose a gluten-free barbecue sauce and a cola that’s certified gluten-free. Food safety tips: Always start with fully thawed meat—never frozen—so it heats evenly and quickly in the slow cooker. Keep the lid on during cooking as much as possible to maintain a safe temperature. Use a meat thermometer to confirm doneness: pork shoulder and beef chuck should reach at least 190°F internally for easy shredding, and chicken should reach 165°F. Once cooked, keep the shredded meat on WARM for no more than 2 hours; after that, cool leftovers quickly and refrigerate within 2 hours. Reheat leftovers to steaming hot (165°F) before serving. If you’re serving this outside on a warm day, keep the slow cooker plugged in on WARM rather than letting the meat sit at room temperature on a buffet table.