This 4-ingredient slow cooker supper has that nostalgic 1980s backyard-party feel: minimal prep, big savory-sweet flavor, and a hands-off cooking method that lets dinner take care of itself while the afternoon unfolds. It’s the kind of recipe that fits real life on a hot July day, when you want something comforting and hearty without hovering over the stove, and the slow cooker turns a simple fibrous protein into a tender, glazed main dish with almost no effort.
Serve this with classic poolside sides like potato salad, buttered corn, coleslaw, baked beans, or soft sandwich rolls for making easy plates or sliders. It also pairs well with chilled watermelon, pickle spears, and iced tea or lemonade, especially if you’re leaning into that retro summer-supper vibe and want a meal that feels casual but satisfying.
4-Ingredient Slow Cooker 1980s Poolside Supper
Servings: 6
Ingredients
3 pounds pork shoulder or pork butt roast
1 cup barbecue sauce
1 packet dry onion soup mix (about 1 ounce)
12 ounces cola
Directions
1. Pat the pork shoulder dry and place it in the slow cooker.
2. In a bowl or large measuring cup, stir together the barbecue sauce, dry onion soup mix, and cola until combined.
3. Pour the sauce mixture over the pork, cover, and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the meat is very tender.
4. Transfer the pork to a cutting board, shred it with two forks, then return it to the slow cooker and stir it into the thickened sauce.
5. Serve warm straight from the slow cooker on plates, in sandwich rolls, or alongside your favorite summer sides.
Variations & Tips
Slider Style: Pile the shredded meat onto small slider buns and top with coleslaw for an easy party version that works especially well for casual summer gatherings.
Sweeter or Tangier Sauce: If your barbecue sauce is very smoky, the finished dish will be deeper and richer; if it’s sweeter or tangier, the pork will lean more retro and picnic-style. Use the sauce your family already likes to keep this recipe easy.
Make-Ahead Tip: This is a great recipe for busy workdays because you can mix the sauce the night before and refrigerate it, then pour it over the pork in the morning before turning on the slow cooker.
Freezer Friendly: Let leftovers cool completely, then pack the shredded meat and sauce into airtight containers or freezer bags. Freeze for up to 3 months and reheat gently with a splash of water if needed.
Texture Tip: For the best final texture, remove excess fat from the roast after cooking and before shredding. If the sauce seems thinner than you want, leave the lid off for 15 to 20 minutes on high after shredding so it can reduce slightly.