This 4-ingredient slow cooker Flag Day feast is my kind of weeknight magic: you load the pot, walk away, and come back to succulent chunks of protein bathed in a glossy, vibrant scarlet sauce with melty ribbons of cheese on top. It leans on classic American pantry staples—barbecue sauce and a touch of tomato—to create that “cooked all day” depth without any fuss. Think of it as a cross between saucy pulled barbecue and oven-baked country-style ribs, but with absolutely no hovering over the stove.
Serve these tender, saucy protein chunks over creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up all that scarlet sauce. A crisp green salad or simple coleslaw adds crunch and a bit of acidity to balance the richness. Cornbread, dinner rolls, or garlic toast are all welcome on the side for mopping up the glossy sauce. For a more casual Flag Day spread, pile the chunks into split hoagie rolls or soft buns, spoon on extra sauce, and let the melted cheese ribbons act as the built-in topping.
4-Ingredient Slow Cooker Flag Day FeastServings: 6
Ingredients
3 pounds boneless pork shoulder, cut into large 2-inch chunks
2 cups thick, smoky barbecue sauce (preferably tomato-based, deep red)
1/2 cup tomato paste
2 cups shredded low-moisture mozzarella cheese
Directions
Trim any excessively hard fat from the pork shoulder, then cut the meat into large, roughly 2-inch chunks so they hold their shape during the long cook but still become very tender.
In a medium bowl, whisk together the barbecue sauce and tomato paste until smooth and fully combined; this creates a thick, glossy, scarlet base that will cling to the meat as it slow roasts.
Spread a thin layer of the sauce mixture over the bottom of a 5- to 6-quart slow cooker, then add the pork chunks in an even layer, nestling them closely together but not tightly packed.
Pour the remaining sauce mixture evenly over the pork chunks, turning them gently with tongs so every piece is well coated and there are no dry spots.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and the chunks are surrounded by a bubbling, glossy red sauce.
Once the pork is tender, taste a bit of the sauce and adjust seasoning at the table with salt and pepper if desired (the barbecue sauce usually provides all the seasoning needed).
With the slow cooker still on LOW or switched to the WARM setting, sprinkle the shredded mozzarella evenly over the top of the saucy pork chunks, letting some strands fall down between pieces to create those melted ribbons.
Cover again and let the cheese melt undisturbed for 10 to 15 minutes, until it forms soft, glossy ribbons and pockets over the scarlet sauce and succulent pork.
Serve the pork chunks straight from the slow cooker, spooning plenty of the vibrant sauce and melted cheese ribbons over each portion.
Variations & Tips
You can easily swap the pork shoulder for boneless, skinless chicken thighs (about 3 pounds) and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender but still in chunks. For a leaner red meat option, use beef chuck roast cut into 2-inch cubes and cook similarly to pork shoulder; the beef will give the sauce a deeper, heartier flavor. If you prefer a smokier profile, choose a hickory or mesquite barbecue sauce, or stir a teaspoon of smoked paprika into the sauce mixture before adding it to the slow cooker. For more heat, use a spicy barbecue sauce or add a tablespoon of your favorite hot sauce into the mix. You can also change up the cheese: try shredded provolone or a low-moisture mozzarella–cheddar blend for a slightly sharper finish, keeping the total cheese amount the same so it still melts into ribbons instead of forming a thick crust. To keep this a true hands-off, 4-ingredient recipe, avoid adding extra liquids like broth, which can thin the sauce too much; the pork shoulder and barbecue sauce provide plenty of moisture. Food safety tips: Always thaw meat completely in the refrigerator before using the slow cooker; starting with frozen meat can keep it in the bacterial “danger zone” too long. Keep the lid on during cooking to maintain a safe, steady temperature, lifting it only briefly if you need to check tenderness. Use a clean instant-read thermometer if you’re unsure doneness: pork and beef chunks should reach at least 190°F for shreddable tenderness, and chicken should reach a minimum of 165°F. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly until steaming hot before serving again.
