This is the kind of slow cooker supper your dad might have thrown together before heading out to mow the back field or spend the afternoon at the ballpark. Just three ingredients, dropped into the crock and left alone, turn into deeply caramelized, fork-tender pieces of meat swimming in a thick, bubbling glaze. It reminds me of the church potlucks of the 1970s here in the Midwest, when every table had a slow cooker humming away with something sweet, savory, and simple. This is a hands-off, all-day recipe that lets you spend your time celebrating while supper quietly takes care of itself.
Serve these caramelized, saucy meat pieces over a bed of fluffy mashed potatoes or buttered egg noodles so they can soak up every bit of that glossy glaze. A simple side of green beans, coleslaw, or a crisp lettuce salad keeps the plate balanced. Warm dinner rolls or slices of soft white bread are perfect for mopping up the extra sauce. If you’re feeding a crowd, set the slow cooker on warm and let folks spoon the meat into soft sandwich buns for easy help-yourself plates.
Dad's 3-Ingredient Slow Cooker Special SupperServings: 6
Ingredients
3 pounds boneless pork shoulder or country-style pork ribs, cut into large chunks (about 2-inch pieces)
1 cup thick barbecue sauce (your favorite, preferably a smoky-sweet style)
1 cup cola (not diet), room temperature
Directions
Pat the pork pieces dry with paper towels so they will brown better and develop deeper flavor as they cook in the sauce.
Place the pork chunks in the bottom of a large slow cooker (5- to 6-quart size works well), spreading them out in an even layer so they cook evenly.
In a medium bowl, whisk together the barbecue sauce and cola until smooth and well combined. This mixture will look thin at first but will thicken and caramelize as it cooks down.
Pour the barbecue sauce and cola mixture evenly over the pork in the slow cooker, turning the pieces with a spoon or tongs so every side is coated in sauce.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and can be easily pulled apart with a fork. Avoid lifting the lid too often so the heat and moisture stay inside.
Once the pork is tender, use a slotted spoon to gently stir and turn the pieces in the sauce, breaking up any very large chunks into bite-size pieces while keeping plenty of texture. Remove and discard any large pieces of fat if desired.
If the sauce is still thin and you want a thicker, more deeply caramelized glaze, turn the slow cooker to HIGH, prop the lid open slightly with a wooden spoon, and cook for an additional 20 to 30 minutes, stirring once or twice, until the sauce has reduced to a glossy, bubbling coating that clings to the meat.
Taste the meat and sauce and, if needed, adjust by adding a spoonful more barbecue sauce for sweetness and tang. Stir well, then switch the slow cooker to WARM until ready to serve, letting the meat sit in the thickened glaze so the flavors soak in.
Serve the deeply caramelized pork pieces straight from the slow cooker, spooning plenty of the thick, bubbling glaze over each portion.
Variations & Tips
You can use boneless, skinless chicken thighs in place of the pork; they will cook a bit faster, so start checking for tenderness about an hour sooner. For a slightly less sweet version, choose a tangier barbecue sauce or use half cola and half beef broth. If you like a little heat, stir in a teaspoon of crushed red pepper flakes or a spoonful of hot sauce along with the barbecue sauce and cola. For a smokier flavor, use a very smoky barbecue sauce or add a few drops of liquid smoke to the sauce mixture. If you prefer beef, use well-marbled stew meat or chuck roast cut into chunks and plan on the longer end of the cooking time so it becomes truly tender.
Food safety tips: Always start with fresh, cold meat and keep it refrigerated until you are ready to load the slow cooker. Do not use frozen meat directly in the slow cooker; thaw it fully in the refrigerator first so it reaches a safe internal temperature quickly. Make sure your slow cooker is at least half full but not more than about two-thirds full for even heating. The pork should reach at least 145°F, though for this style of dish you will typically go well beyond that for tenderness. Once cooked, do not leave the slow cooker on the WARM setting for more than 2 to 3 hours before refrigerating leftovers. Cool leftovers promptly in shallow containers and reheat thoroughly until steaming hot before serving again.
