When the August air hangs heavy and the garden seems to call for every spare minute, a slow cooker supper like this is a true blessing. This kind of meal fits right into the Midwestern habit of making something hearty with very little fuss, letting a few pantry staples turn an inexpensive cut of meat into a tender, satisfying supper. It is the sort of recipe that feels practical and generous all at once, the kind you can set up after lunch and come back to when the day has worn you out.
This savory, saucy meat is wonderful piled onto soft sandwich buns, spooned over mashed potatoes, or served alongside buttered corn on the cob and a simple cucumber salad. If you want to stretch it for a crowd, set out pickles, coleslaw, baked beans, or sliced tomatoes and let everyone build their own plate.
3-Ingredient Slow Cooker August Supper Savior
Servings: 6
Ingredients
3 to 4 pounds boneless pork shoulder
1 bottle (18 ounces) barbecue sauce
1 packet (1 ounce) onion soup mix
Directions
1. Place the pork shoulder in the slow cooker and sprinkle the onion soup mix evenly over the top.
2. Pour the barbecue sauce over the pork, coating it well on all sides.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily with a fork.
4. Shred the pork right in the slow cooker, stir it into the sauce, and let it sit for 10 minutes before serving.
Variations & Tips
For a sweeter sauce: If your family likes a sweeter barbecue sandwich, use a honey-style barbecue sauce. It gives the finished pork a stickier glaze and a mellow flavor that children usually enjoy.
For easier serving: Once the pork is shredded, skim away a little excess fat if needed, then stir well so every bite is coated. A slotted spoon is handy if you want to pile the meat onto buns without making them soggy.
Make it ahead: This reheats beautifully the next day, and the flavor deepens overnight. Store leftovers in the sauce and warm them gently on the stove or in the slow cooker for an easy second supper.
Stretch the meal: If you have more mouths to feed than usual, serve the meat on sandwich buns and round out the table with potato salad, fresh sliced melon, or a pan of baked beans. That is an old-fashioned way to make one roast go a long way.