There is something mighty comforting about setting a pork roast in the slow cooker first thing in the morning and knowing supper will take care of itself while the day rolls on. This kind of simple, hardworking meal fits right in with Labor Day cooking, when folks want good food without standing over a hot stove, and a bone-in Boston butt turns tender and full of flavor with just a handful of pantry ingredients. It is the sort of supper that feels old-fashioned in the best way, hearty enough for a crowd and easy enough for a busy holiday weekend.
Serve this juicy pulled pork piled onto soft buns, over mashed potatoes, or right alongside baked beans, corn on the cob, coleslaw, or potato salad for a full Labor Day spread. A spoonful of the cooking juices over the meat makes everything even better, and if you like, set out pickles, sliced onions, and extra barbecue sauce so everybody can fix their plate the way they please.
4-Ingredient Slow Cooker Labor Day Lifesaver
Servings: 8 to 10
Ingredients
1 raw bone-in Boston butt pork roast, about 6 to 8 pounds
1 bottle (about 18 ounces) barbecue sauce
1 large yellow onion, sliced
1 can (12 ounces) cola
Directions
1. Place the sliced onion in the bottom of the slow cooker to make a bed for the roast.
2. Set the raw bone-in Boston butt pork roast on top of the onions.
3. Pour the cola around the roast, then spread the barbecue sauce over the top and sides as evenly as you can.
4. 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.
5. Remove the bone, shred the pork right in the cooker or on a large platter, then stir some of the juices back into the meat. Serve hot.
Variations & Tips
For a sweeter sauce: Use a honey barbecue sauce or stir a spoonful of brown sugar into your regular sauce before pouring it over the roast. That little bit of sweetness goes especially well if you plan to serve the pork on sandwich buns.
For a tangier finish: Add a splash of apple cider vinegar after shredding the pork. It brightens the rich meat and helps balance the sweetness from the cola and barbecue sauce.
For easier serving: Let the cooked roast rest for about 10 minutes before shredding. The bone will slide out more cleanly, and the meat will hold onto more of its juices.
For make-ahead meals: This pork keeps beautifully in the refrigerator for up to 4 days, and it freezes well too. Tuck leftovers into sandwiches, baked potatoes, tacos, or grilled cheese for another easy supper later in the week.