Some of the best suppers come from plain pantry staples and a slow cooker doing the steady work while the day gets away from you. This old-fashioned Midwestern sort of meal is the kind of thing a busy household leans on in late August, when mornings are hurried, school starts back up, and everyone is hungry by evening. With just a handful of ingredients, this sweet-savory glazed pulled pork turns into a tender, saucy main dish that feels like you fussed far more than you really did.
Serve this over buttered mashed potatoes, spooned onto soft sandwich buns, or alongside simple green beans, corn on the cob, or a scoop of creamy coleslaw. It also pairs nicely with baked beans and sliced pickles if you want that church-supper, potluck kind of plate that stretches the meal and pleases everybody at the table.
4-Ingredient Slow Cooker Vintage August School Run Lifesaver
Servings: 6
Ingredients
3 to 4 pounds boneless pork shoulder roast
1 cup barbecue sauce
1/2 cup cola
1 packet dry onion soup mix
Directions
1. Place the pork shoulder in the slow cooker.
2. In a bowl, stir together the barbecue sauce, cola, and dry onion soup mix until well 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. Remove the pork to a cutting board or large bowl and shred it with two forks. Return the shredded meat to the slow cooker and stir it into the sauce. Let it sit for 10 to 15 minutes so the meat can soak up the glaze before serving.
Variations & Tips
Sandwich Supper: Pile the shredded pork onto soft hamburger buns and top with coleslaw for an easy back-to-school sandwich night. A few pickle slices on the side make it taste like something from an old town diner.
Sweeter Glaze: If your family likes a sweeter finish, stir in 1 to 2 tablespoons of brown sugar with the sauce mixture. That gives the pork a stickier, deeper glaze by supper time.
Make-Ahead Tip: You can mix the sauce the night before and keep it covered in the refrigerator. In the morning, all you need to do is set the roast in the cooker, pour over the sauce, and turn it on.
Use What You Have: If pork shoulder is not on hand, this same method works nicely with boneless chicken thighs for a lighter version, though the cooking time will be shorter. Cook chicken on low for 5 to 6 hours, then shred and return it to the sauce.
Sauce Control: If the finished pork seems thinner than you like, leave the lid off for 15 to 20 minutes on high after shredding to let the sauce reduce a bit. If it seems too thick, add a splash of water or a little extra cola.