Independence Eve Eats: Barely 3 ingredients required. I rely on this one when it is just too hot to turn on the oven but I still need to feed a crowd.

This is my go-to Independence Eve slow cooker main when it’s way too hot to even think about turning on the oven, but I still need to feed a crowd. It’s basically a big, gelatinous protein cluster (think a nicely marbled pork shoulder/“Boston butt”) that cooks down into tender, pull-apart meat under a glossy, sticky, dark sauce. With only three real ingredients and a slow cooker doing all the work, it fits perfectly between running errands, chasing kids in the yard, and getting the patio ready for fireworks. It’s not fancy or fussy—just practical, crowd-pleasing, and ridiculously easy.

Pile the saucy meat onto soft sandwich buns with a scoop of coleslaw for crunch, or serve it family-style alongside corn on the cob, potato salad, and a big green salad. It’s great over rice or mashed potatoes if you want something more substantial, and it also works well tucked into tortillas with a quick cabbage slaw. For Independence Eve, I like to set out a simple toppings bar—pickles, sliced onions, extra barbecue sauce, and maybe some hot sauce—so everyone can customize their plate without any extra cooking from me.

Servings: 8-10

4–5 lb well-marbled pork shoulder (Boston butt), boneless or bone-in, excess skin trimmed

Pat the pork shoulder dry with paper towels and trim off only any large, hard pieces of fat on the outside. Leave the marbled fat throughout the meat—that’s what gives you the tender, gelatinous texture and keeps everything juicy.

Place the pork shoulder into the slow cooker, fat side up if there is a clear fat cap. This lets the fat slowly baste the meat as it cooks.

In a medium bowl, whisk together the barbecue sauce and cola or root beer until smooth and pourable. It should look glossy and slightly thin—this will thicken into a sticky glaze as it cooks.

Pour the barbecue sauce mixture evenly over the pork shoulder, making sure the top is well coated. Use a spoon to scoop some of the sauce from the sides back over the meat if needed so the surface is covered.

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, easily pulls apart with a fork, and the sauce has turned into a dark, sticky glaze around the edges. The internal temperature should reach at least 190–200°F for that fall-apart, gelatinous texture.

Once cooked, carefully transfer the pork to a large cutting board or shallow dish. Skim off any excess fat floating on top of the sauce in the slow cooker with a spoon, if desired, but leave the thick, glossy sauce behind.

Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat or gristle. Return the shredded meat to the slow cooker and toss it in the hot, sticky sauce until everything is well coated and glossy.

Turn the slow cooker to WARM and let the pork rest in the sauce for 10–15 minutes so it soaks everything up. Serve straight from the slow cooker, keeping the lid partially on so it stays steamy and tender until everyone’s ready to eat.

You can swap the pork shoulder for a similarly marbled beef chuck roast or boneless beef short ribs if that’s what you have—just keep the weight about the same and cook until it shreds easily. For a smokier flavor, use a smoky barbecue sauce or add a splash of liquid smoke (this will technically make it more than 3 ingredients, but it’s optional). If you prefer a bit of heat, choose a spicy barbecue sauce or stir in a teaspoon of crushed red pepper flakes. To keep it slightly lighter, you can trim more exterior fat, but don’t remove too much marbling or you’ll lose that luscious, gelatinous texture. For make-ahead prep, you can assemble everything in the slow cooker insert the night before, refrigerate it, then pop it into the base and start cooking in the morning (just add 30–45 extra minutes to the cook time if starting from cold). Food safety tips: Always thaw meat completely in the refrigerator before adding it to the slow cooker—never cook from frozen, as it can stay too long in the temperature “danger zone.” Make sure the internal temperature reaches at least 190°F for shredding and food safety, and keep the finished pork on WARM (above 140°F) if serving over a couple of hours. Cool leftovers quickly, store in shallow containers in the fridge, and use within 3–4 days, or freeze for up to 3 months.