This 5-ingredient slow cooker star-spangled simmer is my kind of weeknight magic: you drop raw boneless pork ribs straight into the slow cooker, add just four pantry-friendly ingredients, and let the day do the work. The end result is fall-apart tender, sweet-savory, slightly smoky pork that tastes like it simmered on the stove all afternoon, without you actually hovering over it. I think of it as a Midwest backyard-BBQ-meets-set-it-and-forget-it situation—perfect for busy days when you still want something that feels a little special and totally crowd-pleasing.
Serve the shredded pork piled onto soft hamburger buns or toasted brioche rolls with a scoop of coleslaw on top for crunch. It’s also great over baked potatoes or rice with a side of roasted green beans or a simple salad. If you’re feeding a crowd, set out pickles, extra barbecue sauce, and some corn chips so everyone can build their own plates. A pitcher of iced tea or lemonade and some fresh fruit on the side makes this feel like a full backyard-style meal with almost no extra effort.
5-Ingredient Slow Cooker Star-Spangled Pork SimmerServings: 6
Ingredients
3 pounds raw boneless pork country-style ribs
1 cup barbecue sauce (your favorite bottled kind)
1/2 cup ketchup
1/3 cup brown sugar, packed
1 tablespoon yellow mustard
Directions
Place the raw boneless pork country-style ribs in an even layer on the bottom of the slow cooker, making sure they sit flat against the base (they can overlap slightly, but keep them mostly in one layer).
In a medium bowl, whisk together the barbecue sauce, ketchup, brown sugar, and yellow mustard until smooth and fully combined.
Pour the sauce mixture evenly over the pork ribs, lifting the ribs slightly with a spoon or tongs so some of the sauce can run underneath. The ribs do not need to be fully submerged; just make sure they are well coated.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork ribs are very tender and easily pull apart with a fork.
Once the pork is tender, use two forks to gently shred the ribs directly in the slow cooker, discarding any large pieces of excess fat. Stir the shredded pork into the sauce so everything is evenly coated.
Taste and adjust the seasoning if needed by adding a little more barbecue sauce or a pinch of salt. Turn the slow cooker to WARM and let the pork sit for 10 to 15 minutes to thicken slightly before serving.
Serve the saucy shredded pork hot on buns, over rice, or alongside your favorite simple sides.
Variations & Tips
For a little heat, stir 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes into the sauce mixture before pouring it over the ribs. If you like more tang, swap half of the ketchup for apple cider vinegar and reduce the brown sugar slightly. You can also use a smoky barbecue sauce to lean into a backyard-BBQ flavor or a honey-style sauce for extra sweetness. For a slightly lighter version, trim visible fat from the boneless pork ribs before adding them to the slow cooker, and after cooking, you can skim off any fat that rises to the top of the sauce. If you want to crisp up the edges, spread the cooked, shredded pork on a foil-lined baking sheet and broil for 3 to 5 minutes until the tips caramelize, then return it to the slow cooker juices. Food safety tips: Always start with raw pork that has been properly refrigerated and has not been left out at room temperature for more than 2 hours (or 1 hour if it’s very warm in your kitchen). Cook the pork until it reaches an internal temperature of at least 145°F, though for this style of shredded pork, going to 190–200°F makes it more tender. Avoid opening the slow cooker frequently while cooking, as that can significantly drop the temperature and extend the cook time. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, or freeze for longer storage.
