Fourth of July Firework Feast: Just 5 ingredients. I make it when I want dinner handled hours ahead of the backyard party.

This 5-ingredient slow cooker firecracker pulled protein is my go-to when I want the Fourth of July dinner handled hours before everyone wanders into the backyard hungry. It cooks down into a dark mahogany, sticky, sweet-heat glaze that clings to every strand of tender shredded meat. The idea comes from those simple Midwestern crockpot potlucks—minimal ingredients, big flavor, and a slow cooker doing all the work while you set up lawn chairs, light sparklers, and chase kids around the yard.

Pile this glossy, pulled firecracker meat high on soft hamburger buns or slider rolls, then add a cool, crunchy coleslaw on top to balance the heat. It’s also great spooned over baked potatoes or rice for anyone skipping the bread. On the side, think classic backyard favorites: corn on the cob, a big green salad, watermelon wedges, and maybe some chips and dip. Set the slow cooker right on the buffet table (on warm) so guests can help themselves all evening between fireworks and fireflies.

Servings: 8-10

3–4 lb boneless pork shoulder or pork butt, trimmed of excess hard fat

Lightly trim the pork shoulder of any large, hard pieces of fat, but leave some marbling so it stays juicy and shreds nicely. Pat it dry with paper towels so the sauce clings well.

In a medium bowl, whisk together the barbecue sauce, buffalo wing sauce, brown sugar, and soy sauce until the sugar is mostly dissolved and the mixture looks glossy and smooth.

Place the pork shoulder into the slow cooker. Pour the firecracker sauce mixture evenly over the meat, turning it once or twice with tongs to coat all sides. Make sure some sauce is underneath the meat so it doesn’t stick.

Cover 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 two forks. Avoid opening the lid during cooking so the heat and moisture stay trapped inside.

Once the pork is fork-tender, use tongs to carefully transfer it to a large cutting board or shallow pan. Skim excess fat from the surface of the cooking liquid in the slow cooker with a spoon and discard.

Using two forks, shred the pork into bite-size strands. Discard any remaining large fatty pieces. The meat should look fibrous and moist.

Return the shredded pork and any juices from the cutting board back into the slow cooker. Stir well so every strand gets coated in the thick, mahogany-colored, sticky sauce. If the mixture looks a little loose, leave the lid off and cook on HIGH for 15–20 minutes, stirring occasionally, until the sauce reduces and clings to the meat and you see a glossy, glistening pulled mass with steam rising.

Turn the slow cooker to WARM for serving. Taste and adjust heat by stirring in a bit more buffalo sauce if you like it spicier, or a spoonful of brown sugar if you want more sweetness. Keep covered until ready to serve at your backyard party, stirring now and then so the top doesn’t dry out.

For picky eaters or little ones, you can cut the buffalo sauce down to 1/4 cup and add an extra 1/4 cup barbecue sauce so the flavor is more sweet and smoky than spicy. If you need to avoid pork, boneless skinless chicken thighs work beautifully; use about 3 lb and reduce the cook time slightly (LOW for 6–7 hours or HIGH for 3–4 hours) until they shred easily. For a leaner option, use boneless, skinless chicken breasts, but be careful not to overcook; check for doneness toward the earlier end of the time range so the meat stays moist. To make it more tangy, add 2–3 tablespoons of apple cider vinegar to the sauce mixture. For extra smoky flavor, stir in 1 teaspoon of smoked paprika. If you want a bit of texture, you can broil a portion of the shredded meat on a sheet pan for 3–5 minutes until some edges caramelize, then mix it back into the slow cooker. Food safety tips: Always thaw meat completely in the refrigerator before adding it to the slow cooker—never cook from frozen, as the center may stay in the temperature danger zone too long. Use a meat thermometer to ensure pork reaches at least 190°F for easy shredding and tenderness (and a minimum safe internal temperature of 145°F has been passed on the way there). Keep the slow cooker covered while cooking and avoid lifting the lid often, as this can lower the temperature. Once cooked and shredded, do not leave the meat at room temperature for more than 2 hours (or 1 hour if it’s a very hot day). Cool leftovers quickly, store in shallow containers, and refrigerate within 2 hours; use within 3–4 days or freeze for up to 3 months.