When the holidays, reunions, and long summer weekends leave the kitchen feeling like the last place you want to stand, a slow cooker supper like this is a real comfort. Boneless pork shoulder roast has long been one of those practical, thrifty cuts that country cooks know how to stretch into something tender and full of flavor, and with just four ingredients it turns into a hearty meal with hardly any fuss. This is the kind of dish you set up in the quiet of the afternoon and come back to by evening, with the house smelling rich and savory and supper just about ready to serve.
This pork is mighty good spooned over mashed potatoes, buttered egg noodles, or a pile of plain white rice to catch all those dark, savory juices. If you want to round it out, serve it with green beans, sweet corn, a simple cucumber salad, or even a bowl of coleslaw for a cool contrast. A pan of warm biscuits on the side never hurts either, especially if folks want to sop up every bit of that slow-cooked sauce.
4-Ingredient Slow Cooker Post-Holiday Comfort
Servings: 6 to 8
Ingredients
1 boneless pork shoulder roast, about 3 to 4 pounds
Directions
1. Place the boneless pork shoulder roast in the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour the barbecue sauce and chicken broth around and over the top.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily with a fork.
4. Shred the pork right in the cooker, stir it into the juices, and serve hot.
Variations & Tips
For a less sweet finish: If your barbecue sauce runs sweet, use a smoky or tangy variety so the pork stays savory and balanced. A broth with good flavor helps round out the sauce without adding more sweetness.
For easier shredding: Let the roast rest in the cooker for about 15 minutes after cooking, then shred it with two forks. Fat can be skimmed from the top of the juices if you want a lighter finished dish.
To serve a crowd: This recipe doubles well if your slow cooker is large enough. Just be sure the lid still fits properly and allow a little extra cooking time if the cooker is very full.
Ways to use leftovers: Leftover pork makes fine sandwiches on soft buns, baked potatoes piled high, or simple tacos the next day. It also reheats nicely with a spoonful of the cooking juices to keep it moist.
