This little June weekend winner is the kind of slow cooker supper that has fed farm crews and church friends around here for decades, just with fewer ingredients and less fuss. You start with a raw pork shoulder butt roast, nestle it right down into the crock, and add only three more simple pantry items. By the time the sun starts to sink behind the trees, the house smells like Sunday dinner at Grandma’s, and that tender, pull-apart pork has folks hovering in the kitchen, “just to taste.” It’s the sort of no-fail recipe you can toss together before a ball game, a fishing trip, or a family visit and still have a meal so good your friends will be begging for seconds and the recipe card.
Pile the shredded pork high on soft sandwich buns or sturdy kaiser rolls, spooning a little extra sauce over the top. It’s right at home next to creamy coleslaw, potato salad, baked beans, or corn on the cob. In true Midwestern fashion, you can stretch it to feed a crowd by serving it buffet-style with a big green salad, pickle spears, and potato chips. Leftovers are wonderful rolled into tortillas, tucked into baked potatoes, or served over rice with a spoonful of the cooking juices.
4-Ingredient Slow Cooker Pork Shoulder Weekend WinnerServings: 8-10
Ingredients
1 (3 1/2 to 4 pound) raw pork shoulder butt roast, boneless or bone-in
1 cup barbecue sauce (your favorite bottled variety)
1/2 cup cola or root beer (not diet)
1 medium yellow onion, sliced
Directions
Place the sliced onion in an even layer on the bottom of a 5- to 7-quart slow cooker, creating a bed for the pork shoulder butt roast.
Set the raw pork shoulder butt roast on top of the onion slices, fatty side up if there is a fat cap. This helps baste the meat as it cooks.
In a small bowl or measuring cup, stir together the barbecue sauce and cola or root beer until well combined.
Pour the barbecue sauce mixture evenly over the top of the pork roast, making sure some of it runs down the sides and around the meat.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. The internal temperature should reach at least 190°F for best shredding texture.
Once the pork is tender, carefully transfer the roast to a large bowl or cutting board. Skim excess fat from the surface of the cooking juices in the slow cooker if desired.
Using two forks, shred the pork into bite-size pieces, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker.
Stir the pork into the onions and cooking juices until everything is well coated. Taste and adjust seasoning, adding a little extra barbecue sauce or a pinch of salt if you like.
Turn the slow cooker to WARM and let the pork sit for 10 to 15 minutes so the flavors can soak in before serving. Serve hot with your favorite buns and sides.
Variations & Tips
For a smokier flavor, choose a smoky-style barbecue sauce and add 1 teaspoon of smoked paprika along with the sauce and cola. If you like a bit of heat, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes or a splash of hot sauce. For a slightly less sweet version, use strong brewed black coffee in place of part of the cola (1/4 cup coffee and 1/4 cup cola) to deepen the flavor without losing moisture. You can also use a pork shoulder butt roast with the bone in; it may take a little longer to cook, but many old-timers swear it has better flavor—just be sure to remove all bones before serving. To keep this more on the savory side, choose a tangy vinegar-based barbecue sauce instead of a sweet one. If you need to prepare ahead, you can place the raw pork roast and sliced onion in the slow cooker insert, cover, and refrigerate overnight; in the morning, add the sauce and cola, then start the cooker. For food safety, always start with a fully thawed pork roast (never cook from frozen in the slow cooker), keep the lid on during cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours of serving. Leftover pork should be cooled quickly, stored in shallow containers, and used within 3 to 4 days, or frozen for longer storage. When reheating, heat until the pork is steaming hot and reaches 165°F in the center.
