Fourth of July Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead before the fireworks start.

This is my ultra-simple, three-ingredient slow cooker pork that I lean on every Fourth of July when I want dinner totally handled before the fireworks start. It uses rich, old-school pork cheek meat, which feels a little vintage and nostalgic—like something your grandparents might have slow-cooked all day—then lets a good barbecue sauce and a splash of cola do the rest. You toss everything into the slow cooker at lunchtime, walk away, and come back to tender, pull-apart pork in a glossy, deep crimson glaze that looks like it cooked low and slow over a smoker (even though your slow cooker did all the work).

I like to pile this pork high on soft hamburger or brioche buns with a scoop of classic coleslaw for crunch. It’s also great over buttery mashed potatoes, mac and cheese, or a bed of white rice to soak up all those juices. Add grilled corn on the cob, a simple green salad, and a bowl of baked beans for a full Fourth of July spread. If you’re hosting, keep the pork on warm in the slow cooker and set out buns, pickles, sliced onions, and extra barbecue sauce so everyone can build their own plates between yard games and fireworks.

Servings: 6

3 pounds pork cheek meat, trimmed of any large tough membranes

Pat the pork cheek meat dry with paper towels and trim off any large, tough membranes or excess silver skin so the pieces can break down easily as they cook. If the cheeks are very large, cut them into 2- to 3-inch chunks so they fit in the slow cooker in an even layer.

In a medium bowl or large measuring cup, whisk together 1 1/2 cups of the barbecue sauce and the cola or root beer until smooth. This will be your cooking liquid and glaze base, giving the pork that dark crimson, glossy finish as it cooks down.

Place the pork cheek pieces into the slow cooker in an even layer, spreading them out so they’re not stacked more than two layers deep. Pour the barbecue sauce and cola mixture over the pork, turning the pieces gently with tongs so everything is coated. Cover with the lid.

Cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the pork cheeks are very tender and easily pull apart with a fork. Avoid lifting the lid too often while cooking so you don’t lose heat and add extra time.

Once the pork is tender, use a slotted spoon to transfer the cheek meat to a large bowl, leaving most of the cooking liquid in the slow cooker. Use two forks to shred the pork into chunky pieces; it should look fibrous and pull apart easily, with some glistening bits of fat mixed in.

Skim off any excess fat from the surface of the cooking liquid in the slow cooker with a spoon. Stir the remaining 1/2 cup barbecue sauce into the liquid, then return the shredded pork to the slow cooker and toss gently to coat. Let it sit on WARM (or LOW) for 15 to 20 minutes so the meat absorbs the sauce and takes on that dark, sticky crimson glaze.

Taste and adjust if needed by adding a little more barbecue sauce for sweetness and thickness, or a splash of cola to loosen the mixture if it seems too thick. Keep the pork on WARM, covered, until you’re ready to serve before the fireworks. Stir occasionally so the top doesn’t dry out.

Serve the patriot pork cheeks straight from the slow cooker, spooned onto buns or plates, making sure to grab some of the glossy sauce from the bottom for that slow-roasted, pulled texture and shine.

If you can’t find pork cheek meat, you can substitute pork shoulder (Boston butt) cut into large chunks; it won’t have quite the same rich, old-school flavor, but it will still become tender and shreddable. For a smokier, more “vintage barbecue” vibe, use a hickory-smoked barbecue sauce or add a teaspoon of liquid smoke to the sauce-and-cola mixture. If you like a bit of heat, stir in crushed red pepper flakes or a spoonful of hot sauce when you add the final 1/2 cup of barbecue sauce. You can also swap cola for root beer or a cherry cola for a slightly different, nostalgic flavor twist. To keep this truly three-ingredient, rely on a well-seasoned barbecue sauce; if yours is very mild, you can add salt and pepper at the table instead of during cooking. Food safety tips: Always thaw pork completely in the refrigerator before adding it to the slow cooker—never cook from frozen, as it may stay too long in the temperature “danger zone.” Make sure the pork reaches at least 145°F internally, though cheek meat will usually be well above that by the time it’s tender enough to shred. Keep the slow cooker on LOW or WARM once the pork is done if serving over several hours, and refrigerate leftovers within 2 hours of cooking in shallow containers. Reheat leftovers until steaming hot before eating.