Summer Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead before the backyard fireworks.

This is my ultra-simple, vintage Americana-style pork cushion that quietly does its thing in the slow cooker while you live your life. It’s only 3 ingredients, and the result is that deeply glazed, pull-apart, dark amber, slow-roasted goodness that feels like a county fair meets backyard fireworks. I lean on this recipe when I want dinner handled hours ahead so I can focus on hanging string lights, chasing kids with sparklers, or just enjoying a lazy summer afternoon without hovering over the stove.

I usually pile this juicy pork onto soft hamburger or potato buns with pickle chips for that classic backyard vibe. It’s also great over buttered corn, alongside coleslaw, baked beans, or a simple green salad if you want to lighten things up. For a heartier plate, spoon it over mashed potatoes or mac and cheese so the dark, sticky sauce can soak in. Leftovers are awesome tucked into quesadillas, breakfast hash with eggs, or even on top of a baked potato.

Servings: 8

3–4 lb boneless pork cushion roast (or pork shoulder if needed)

Pat the pork cushion roast dry with paper towels and trim any large, hard pieces of exterior fat, leaving some for flavor and moisture.

Lightly spray the inside of your slow cooker with nonstick cooking spray (optional, but it makes cleanup easier). Place the pork cushion roast in the center of the slow cooker.

In a medium bowl, whisk together the barbecue sauce and cola or root beer until smooth and combined. Pour the mixture evenly over the pork, lifting the meat slightly with a spoon so some sauce gets underneath.

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 and easily pulls apart with a fork. Low and slow will give you the most succulent, pull-apart texture.

Once the pork is tender, use two forks to carefully shred it directly in the slow cooker, pulling it into fibrous strands. Stir well so every piece is coated in the dark amber, glossy sauce and the rendered fat is mixed back in.

If the sauce seems too thin, switch the slow cooker to HIGH, leave the lid slightly propped open with a wooden spoon, and let it cook another 15–30 minutes, stirring occasionally, until the sauce thickens and clings to the pork.

Taste and adjust the seasoning if you like (you can add a pinch of salt or a splash of extra barbecue sauce, but it’s not required for the base recipe). Keep the slow cooker on WARM until ready to serve, up to 2 hours, stirring occasionally so the top doesn’t dry out.

Serve the pork hot, spooned over buns, potatoes, or your favorite sides, making sure to drizzle extra glossy sauce from the slow cooker over the top.

To keep this true to the 3-ingredient promise, I treat everything else as optional add-ons. For a slightly tangier, more old-school flavor, you can swap a few tablespoons of the cola for apple cider vinegar (still counting as part of the same liquid ingredient in my book). If you like a little heat, choose a spicy barbecue sauce or stir in a pinch of red pepper flakes at the end. For a sweeter, more nostalgic taste, use root beer instead of cola—it gives that classic drive-in vibe. If you can’t find pork cushion, pork shoulder (Boston butt) works very well and will still give you that shreddable, slow-roasted texture. For a leaner option, pork loin will cook faster and be a bit drier, so watch the time and shred as soon as it’s just cooked through; you may want to add an extra splash of barbecue sauce to keep it moist. Meal prep tip: make this the night before a party, chill it in the fridge, and reheat gently in the slow cooker with a small splash of water or cola to loosen the sauce. Food safety tips: Always thaw pork completely in the refrigerator before adding it to the slow cooker; never cook from frozen as it can sit too long at unsafe temperatures. Use a meat thermometer if you’re unsure—the pork should reach at least 190°F internally for easy shredding, though the USDA minimum safe temperature is 145°F. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3–4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot (165°F) before serving.