Toss raw bone-in pork chops in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker Juneteenth pork chop dish leans into the spirit of the holiday: gathering, ease, and deeply comforting flavor. Bone-in pork chops are nestled raw into the slow cooker, then bathed in a simple mix of barbecue sauce, cola, and sliced onion. The result is tender, slightly smoky, sweet-savory pork with minimal effort—perfect for a busy Juneteenth celebration when you want to be outside with family and friends instead of hovering over the stove.

Serve these saucy pork chops over white rice, yellow rice, or buttered egg noodles so they can soak up all the juices. For a true Juneteenth spread, pair them with collard greens or mustard greens, skillet cornbread, potato salad, and a bright, tangy coleslaw to cut through the richness. A side of baked beans or black-eyed peas fits beautifully, and sliced watermelon or fresh berries make a refreshing, low-effort finish.

Servings: 4

4 raw bone-in pork chops (about 2 1/2 to 3 pounds total, at least 3/4-inch thick)

Lay the raw bone-in pork chops in a single layer on the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap slightly, but aim for the meatiest side facing down so they brown a bit against the crock.

Scatter the thinly sliced onion evenly over and around the pork chops, tucking some slices down along the sides so they’ll soften directly in the cooking liquid.

In a medium bowl, whisk together the barbecue sauce and cola until smooth and pourable. This creates a sweet, tangy, slightly smoky sauce that will thicken as it cooks.

Pour the barbecue-cola mixture evenly over the pork chops and onions, making sure all of the meat is at least lightly coated. Use a spoon to nudge the sauce into any gaps so it reaches the bottom of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3 1/2 hours, until the pork chops are very tender and the meat pulls easily from the bone. Avoid lifting the lid frequently, as that releases heat and can lengthen cooking time.

Once cooked, carefully lift the pork chops from the slow cooker with a wide spatula or tongs—they’ll be very tender—and transfer to a serving platter. Stir the onions into the sauce left in the cooker, then spoon this glossy sauce over the pork chops.

Taste the sauce and adjust if needed with a pinch of salt or splash of vinegar for brightness. Serve the pork chops hot with plenty of sauce over rice, cornbread, or your favorite Juneteenth sides.

For a smokier profile, choose a smoked or hickory barbecue sauce and add 1/2 teaspoon liquid smoke to the barbecue-cola mixture. To introduce gentle heat, stir in 1/2 to 1 teaspoon crushed red pepper flakes or a minced jalapeño before cooking. If you’d like a more pronounced Juneteenth nod through ingredients, use a cola made with cane sugar and serve the chops alongside red foods—like red cabbage slaw or red velvet cupcakes—which have symbolic roots in Juneteenth celebrations. You can also swap the cola for a cherry cola or a lightly sweetened hibiscus tea (sorrel) for a different but still festive flavor. For a leaner cut, you may substitute bone-in pork shoulder steaks; increase the LOW cook time to 7 to 8 hours to ensure they become fully tender. Food safety tips: Always start with fresh pork chops kept refrigerated at or below 40°F (4°C) until you’re ready to cook. Place the raw pork directly into the slow cooker and cook immediately—do not let it sit at room temperature in the crock. Make sure the internal temperature of the thickest part of the pork reaches at least 145°F (63°C), followed by a brief rest, though this recipe typically takes the meat well beyond that point into fall-apart tenderness. Cool leftovers quickly and refrigerate within 2 hours in shallow containers; use within 3 to 4 days, reheating to at least 165°F (74°C) before serving.