When the day is long and the evening air hangs warm over the yard, a simple slow cooker supper can feel like an old-fashioned blessing. This three-ingredient summer dish is the kind of meal you set up early and forget about until supper, letting the cooker do the hard work without ever warming the kitchen. It has that sweet-salty, sticky finish folks love, and it fits right in with the practical, make-do spirit of Midwestern home cooking.
This is especially good served on soft sandwich buns, over a scoop of mashed potatoes, or alongside buttered corn, green beans, or a simple cabbage slaw for a cool contrast. If you're feeding a crowd, set out pickles, sliced onions, and potato salad, and let everybody build a plate the way they like it.
3-Ingredient Slow Cooker Summer Evening Ease
Servings: 6
Ingredients
3 to 4 pounds boneless pork shoulder or pork butt
1 bottle (18 ounces) barbecue sauce
1 can or bottle (12 ounces) root beer
Directions
1. Place the pork shoulder in the slow cooker and pour the root beer around and over it.
2. Cover and cook on low for 8 to 10 hours, until the meat is very tender and pulls apart easily with a fork.
3. Carefully remove the pork to a large bowl or cutting board, discard most of the cooking liquid, and shred the meat with two forks.
4. Return the shredded pork to the slow cooker, stir in the barbecue sauce, and cook on low for 20 to 30 minutes more, until hot and glossy.
5. Serve hot on buns, over potatoes, or on a supper plate with your favorite summer sides.
Variations & Tips
Chicken Version: You can make this same easy supper with boneless skinless chicken thighs. Cook until tender, then shred and sauce just the same for a lighter but still satisfying sandwich filling.
Sauce Balance: If your barbecue sauce runs very sweet, add only about three-quarters of the bottle at first, then taste before adding more. Some sauces thicken quickly in the slow cooker, and a little restraint gives you a better texture.
Make-Ahead Tip: The meat can be cooked, shredded, and sauced a day ahead. Cool it, refrigerate it, and reheat gently in the slow cooker the next day with a splash of water if needed.
Serving for a Crowd: This recipe stretches beautifully for potlucks and family reunions. Keep it warm in the slow cooker and set out buns and cold sides nearby so folks can help themselves.