There are summer days when the kitchen ought to do its work without asking much from the cook, and this 3-Ingredient Slow Cooker Poor Man's Dog Days Supper is just the sort of meal made for that. It’s the kind of practical, humble supper country cooks have leaned on for generations: a budget-friendly cut, a bottle or two from the pantry, and a slow cooker humming away while the heat stays outside where it belongs. By dinnertime, everything turns tender, savory, and rich, with hardly any fuss at all.
This hearty supper is especially good spooned over mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the dark, glossy sauce. If you want to round it out like a proper Midwestern table, set out green beans, corn on the cob, or a simple cucumber and onion salad, and keep some soft sandwich buns nearby for piling up the leftover meat the next day.
3-Ingredient Slow Cooker Poor Man's Dog Days Supper
Serves 6
Ingredients
3 to 4 pounds boneless pork shoulder roast
1 cup barbecue sauce
1 packet dry onion soup mix
Directions
1. Place the boneless pork shoulder roast into the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then pour the barbecue sauce across the top to coat it well.
3. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the meat is very tender and pulls apart easily with a fork.
4. Shred the meat right in the slow cooker and stir it into the sauce so every bite gets coated. Serve hot.
Variations & Tips
Use chicken instead: Boneless skinless chicken thighs work nicely if you want something a little lighter. Cook until tender, then shred just the same, keeping an eye on the time since chicken may finish sooner than pork.
Add a touch of sweetness: If your barbecue sauce is more tangy than sweet, stir in a tablespoon or two of brown sugar before cooking. That little bit helps the sauce turn deeper and stickier by supper time.
Don’t rush the shredding: The meat should nearly fall apart on its own when it is done. If it still feels firm, give it another 30 to 60 minutes so it can relax and tenderize properly.
Make sandwiches the next day: Leftovers pile beautifully onto toasted buns with pickles or a scoop of coleslaw. It’s one of those second-day suppers that might be even better than the first.