This 5-ingredient slow cooker Juneteenth supper leans into the spirit of gathering, gratitude, and good food without keeping you tied to the stove. You literally dump diced raw pork stew meat in the crock with four bold, colorful ingredients and let it slow-simmer into something tender, sweet, and a little smoky—perfect for celebrating freedom and family at the end of a long day. It nods to classic Juneteenth flavors with barbecue and sweetness, but keeps the process simple enough for any busy home cook.
Serve this saucy pork spooned over hot cooked rice, buttered cornbread, or mashed potatoes so all those juices have something to soak into. On Juneteenth, it’s lovely alongside collard greens or green beans, a bright cabbage slaw, and a slice of watermelon. If you’re feeding a crowd, set out warm slider buns and let everyone make their own little sandwiches, with extra barbecue sauce and hot sauce on the table for those who like more kick.
5-Ingredient Juneteenth Slow Cooker Pork SupperServings: 6
Ingredients
2 1/2 pounds diced raw pork stew meat
1 1/2 cups thick barbecue sauce (sweet and smoky style)
1 cup cola or other dark soda
1 large red bell pepper, diced
1 medium yellow onion, diced
Directions
Place the diced raw pork stew meat in an even layer on the bottom of a 5- to 6-quart slow cooker.
Scatter the diced red bell pepper and diced yellow onion evenly over the top of the pork, so the colorful vegetables form a bright layer above the meat.
In a medium bowl, whisk together the barbecue sauce and cola until smooth and pourable.
Pour the barbecue-cola mixture evenly over the vegetables and pork, making sure everything is lightly coated. Do not stir; leaving the pork on the bottom helps it stay juicy and tender.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and easily pulls apart with a fork.
Once cooked, gently stir everything together in the slow cooker so the pork, peppers, and onions are coated in the sauce. Taste and adjust seasoning with a pinch of salt or a splash of extra barbecue sauce if desired.
Serve the saucy pork hot, spooned over rice, cornbread, or mashed potatoes, making sure each serving gets plenty of peppers, onions, and sauce.
Variations & Tips
For picky eaters, you can dice the peppers and onions very small so they almost melt into the sauce, or use just onion if your family isn’t big on peppers. If you prefer less sweetness, choose a tangy barbecue sauce and use diet cola or half cola, half low-sodium chicken broth. For more Juneteenth flair, stir in a pinch of smoked paprika or cayenne at the end, or top each serving with sliced green onions and a little hot sauce. You can also substitute boneless pork shoulder cut into 1-inch cubes if you can’t find pork stew meat. To make this recipe slightly lighter, trim any large visible chunks of fat from the pork before adding it to the slow cooker.
Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you’re ready to load the slow cooker. Don’t brown the meat and then let it sit out; transfer it straight from fridge to crock. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats properly. Cook on LOW or HIGH as directed without repeatedly lifting the lid, which can lower the temperature. The pork should reach an internal temperature of at least 145°F, though for stew meat you’ll typically be well above that once it is fall-apart tender. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving again.
