Summer Weekend Comfort: Just 4 ingredients. I make it when I want dinner handled hours ahead, leaving me free to enjoy the afternoon sun.

This 4-ingredient slow cooker vintage apple cider pulled pork is my go-to when I want dinner totally handled hours ahead so I can actually enjoy a summer weekend afternoon. It leans on a bone-in pork Boston butt, real apple cider (not vinegar), a simple seasoning blend, and just a touch of sweetness to get that deep, dark amber, sticky glaze you see in those dreamy slow-cooker shots. The long, low cook lets the pork self-baste in cider and its own fat until it practically shreds itself, giving you those glistening, juicy strands that feel like comfort food but require almost no active work.

Serve the pulled pork piled high on toasted brioche or potato buns with crunchy coleslaw and dill pickles, or spoon it over creamy mashed potatoes or buttered cornmeal polenta for a cozier vibe. In the summer, I love it with grilled corn on the cob, a simple tomato-cucumber salad, and a pitcher of extra chilled apple cider or iced tea. Leftovers are fantastic tucked into quesadillas, baked on top of sweet potatoes, or layered into grain bowls with greens and whatever roasted veggies you have hanging out in the fridge.

Servings: 8-10

4–5 lb bone-in pork Boston butt (pork shoulder), excess surface fat trimmed

Pat the bone-in pork Boston butt dry with paper towels. Trim away any very thick, hard layers of surface fat, but leave a thin cap for flavor and moisture.

In a small bowl, stir together the kosher salt, black pepper, and brown sugar until evenly combined and sandy in texture.

Rub the brown sugar–salt–pepper mixture all over the pork, making sure to get it into any creases and along the bone. This quick dry rub is what helps create that dark amber, caramelized look on the shredded meat later.

Place the seasoned pork butt into the slow cooker, fat side up. This lets the fat slowly melt and baste the meat as it cooks.

Pour the vintage-style apple cider around the pork in the slow cooker, avoiding rinsing off too much of the rub on top. The liquid should come about 1/3 to 1/2 of the way up the sides of the meat.

Cover and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is deeply tender and easily pulls apart with a fork. The surface should look dark and caramelized in spots, and the meat should be starting to fall off the bone.

Once the pork is done, use tongs to carefully transfer the roast to a large bowl or cutting board. Remove and discard the bone and any large pieces of fat that didn’t break down.

Ladle about 1 to 1 1/2 cups of the cooking liquid from the slow cooker into a small saucepan and set aside. Skim off excess fat if you like. Pour off and discard (or save for another use) the remaining liquid from the slow cooker crock, then wipe the crock quickly with a paper towel to remove extra fat and bits.

Using two forks, shred the warm pork into bite-size strands. You want those long, fibrous pieces that will soak up the glaze. Return the shredded pork to the (wiped) slow cooker.

Bring the reserved cooking liquid in the saucepan to a boil over medium-high heat, then reduce to a brisk simmer. Let it bubble, stirring occasionally, for 8–12 minutes, or until it has reduced by roughly half and turned thicker, glossy, and a deeper amber color. This concentrated cider jus is your built-in glaze.

Pour about 1/2 cup of the reduced cider glaze over the shredded pork in the slow cooker and gently toss to coat, adding more a little at a time if you like it saucier. The meat should look moist and glistening, not soupy.

Turn the slow cooker to WARM, cover, and let the pork sit for 10–20 minutes before serving. This helps the strands soak up the glaze and stay hot and steamy until you’re ready to eat. Stir once more, then serve straight from the slow cooker, letting everyone scoop out those succulent, dark, caramelized shreds.

To keep this true to the 4-ingredient spirit, think of add-ons as optional, not required. For a slightly smoky twist, rub 1–2 tsp smoked paprika or chipotle powder onto the pork along with the salt, pepper, and brown sugar. If you like more tang, stir 1–2 tbsp apple cider vinegar into the reduced glaze right at the end before tossing with the meat. For a sweeter, more barbecue-like finish, whisk 2–3 tbsp of your favorite BBQ sauce into the reduced cider jus before glazing. You can also swap brown sugar for maple syrup (2–3 tbsp) for a cozy, fall-like flavor without changing the process. For meal prep, cook the pork a day ahead, chill it in its juices, then reheat in the slow cooker on LOW with a splash of cider or water until hot and steamy. Food safety tips: Always thaw pork completely in the refrigerator before cooking; never cook from frozen in the slow cooker. Keep the slow cooker covered during cooking so it maintains a safe temperature. The pork is done when it is fall-apart tender and has reached at least 195°F internally; use an instant-read thermometer if you have one. Cool leftovers within 2 hours of cooking, store in shallow containers in the refrigerator, and use within 3–4 days, or freeze for up to 3 months. Reheat leftovers until piping hot and steaming in the center before serving.