This little Memorial Day Eve bake is the kind of thing I pull together when the house is already warm, the yard is full of folding chairs, and I don’t feel like standing over a hot stove. It reminds me of the potluck suppers we had at our small-town church in the late ’70s, when somebody would show up with a mysterious pan of deeply glazed meat that everyone lined up for before the Jell-O salads. The protein bakes up tender and fibrous under a dark amber, sticky-sweet, savory glaze that caramelizes around the edges of the stoneware dish. With just five ingredients and almost no hands-on work, it’s a fuss-free crowd pleaser that fits right into a Midwestern holiday table.
I like to spoon this glazed, pull-apart meat over soft mashed potatoes or buttered egg noodles so that rich sauce has something to soak into. It’s also wonderful piled onto soft sandwich buns with a few pickle chips for an easy buffet, or served alongside coleslaw, baked beans, and a simple green salad. A pan of cornbread or dinner rolls will help mop up every bit of that dark, sticky glaze. For Memorial Day Eve, set the dish right in the middle of the table with a big serving fork and let folks help themselves.
Memorial Day Eve 5-Ingredient Easy Glazed BakeServings: 6–8
Ingredients
3 pounds boneless pork shoulder or country-style pork ribs, trimmed of excess surface fat
1 cup thick barbecue sauce (smoky or hickory style, store-bought is fine)
1/2 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon apple cider vinegar
Directions
Preheat your oven to 325°F (165°C). Lightly grease a medium stoneware baking dish (about 9x13 inches) so the glaze doesn’t stick too much.
Cut the pork into 3- to 4-inch chunks. This helps it cook evenly and shred into nice long fibers later. Arrange the pieces in a single layer in the stoneware dish, nestling them close together.
In a bowl, whisk together the barbecue sauce, brown sugar, soy sauce, and apple cider vinegar until the sugar is mostly dissolved and the mixture looks smooth and glossy.
Pour the sauce mixture evenly over the pork, turning the pieces once or twice with a fork to make sure each chunk is well coated. Spread them back into an even layer so they all sit in the glaze.
Cover the baking dish tightly with heavy-duty foil. Bake at 325°F for 2 hours, undisturbed, until the pork is very tender when poked with a fork.
Carefully remove the foil (watch for hot steam). Using two forks, gently pull and shred the pork right in the baking dish, mixing it into the sauce so the fibers soak up the glaze.
Increase the oven temperature to 375°F (190°C). Spread the shredded meat out in an even layer in the dish so some of it is exposed on top.
Return the uncovered dish to the oven and bake for 20–30 minutes, stirring once halfway through, until the glaze thickens, turns a deep dark amber, and the edges of the meat get a little caramelized and sticky. The top should look glossy and saucy, with some darker bits around the sides of the stoneware.
Let the dish rest for about 10 minutes before serving so the juices settle and the glaze clings nicely to the fibers of the meat. Serve warm straight from the stoneware baking dish.
Variations & Tips
You can swap the pork shoulder for boneless, skinless chicken thighs if you prefer poultry; they’ll cook a bit faster, so begin checking for tenderness at about 1 1/2 hours before shredding. For a smokier, more campfire-style flavor, add 1 teaspoon of liquid smoke to the sauce mixture. If you like a little heat with your sweet, stir in 1–2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce along with the barbecue sauce. To make the glaze less sweet, reduce the brown sugar to 1/4 cup and add an extra tablespoon of apple cider vinegar for more tang. Leftovers reheat well, and the flavors deepen overnight—store them in a covered container in the refrigerator for up to 3–4 days, or freeze for up to 2–3 months. For food safety, keep the pork refrigerated until you’re ready to cook, and always wash your hands, cutting board, and any utensils that have touched raw meat. Use a meat thermometer if you’re unsure; the internal temperature of the pork should reach at least 190°F for easy shredding and tenderness. Don’t leave the finished dish sitting out at room temperature for more than 2 hours (or 1 hour if it’s very warm outside) during your Memorial Day gathering; after that, refrigerate promptly.
