Squeeze an entire bottle of ketchup over a frozen raw pork shoulder, paired with 3 simple ingredients, into slow cooker for a hearty lunch that's always a yes in my house.

This slow cooker tangy ketchup pork is one of those “dump it in and walk away” meals that saves busy days in my house. It starts with a frozen pork shoulder, a full squeeze of ketchup, and just three more pantry ingredients. The long, gentle cook turns everything into tender, pull-apart pork with a kid-friendly sweet-and-tangy sauce. It’s the kind of no-fuss recipe that feels like a warm hug at lunchtime, especially on chilly Midwestern days when you don’t want to fuss with a lot of chopping or prep.

We usually pile this tangy pork onto soft hamburger buns or slider rolls with a scoop of coleslaw on top for crunch. It’s also great spooned over rice or mashed potatoes to soak up the sauce. For something lighter, serve it in lettuce wraps or alongside simple steamed green beans, corn, or a tossed salad. A side of pickles or sliced cucumbers helps cut through the richness, and if you have extra sauce in the slow cooker, drizzle it over everything at the table.

Servings: 6–8

1 frozen pork shoulder (3–4 pounds), bone-in or boneless

Place the frozen pork shoulder directly into the bottom of your slow cooker, fat side up if you can tell which side that is.

Open the bottle of ketchup and squeeze the entire bottle over the top of the frozen pork shoulder, covering as much of the surface as you can. This should look like a big, glossy red blanket over the meat.

Pour the apple cider vinegar around and over the ketchup-covered pork, letting it trickle down the sides into the bottom of the slow cooker.

Sprinkle the brown sugar evenly over the ketchup layer, then drizzle the Worcestershire sauce over everything.

Cover the slow cooker with the lid. Cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is very tender and easily pulls apart with a fork. (Cooking from frozen will be closer to the longer end of the time range.)

Once the pork is tender, carefully transfer the shoulder to a large bowl or cutting board. Skim off excess fat from the liquid in the slow cooker if you like.

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

Return the shredded pork to the slow cooker and stir it into the warm ketchup sauce until everything is well coated. Taste and adjust: add a splash more vinegar for extra tang or a spoonful of brown sugar for more sweetness, if desired.

Turn the slow cooker to WARM and let the pork sit in the sauce for 10–15 minutes so the flavors soak in before serving.

For a little smoky flavor, add 1 teaspoon smoked paprika or a few drops of liquid smoke along with the Worcestershire sauce. If your family likes some heat, stir in 1–2 teaspoons of crushed red pepper flakes or a squirt of hot sauce before cooking. To make it more barbecue-style, you can replace 1/2 cup of the ketchup with your favorite barbecue sauce. For a leaner option, you can use a pork loin instead of shoulder, but keep in mind it may be slightly less juicy; check it a bit earlier so it doesn’t dry out. Picky eaters might prefer the pork served plain on a bun with just a little sauce, so keep some meat aside before you stir it back into all the liquid. Leftovers freeze well in zip-top bags for quick lunches. Food safety tips: Always cook pork to a safe internal temperature of at least 145°F, though for pulled pork texture you’ll usually be closer to 190–200°F. Slow cookers can safely handle frozen pork as long as you cook on LOW or HIGH for enough time so the meat moves quickly through the “danger zone” (40–140°F); avoid using the WARM setting to cook from frozen. Do not place the frozen pork on a timer delay—start cooking right away. If your roast is very large or your slow cooker is small, it’s safer to thaw the pork in the refrigerator first so it cooks more evenly. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days, or freeze for longer storage.