When I want a low-effort holiday main that still feels a little nostalgic, I make this 4-ingredient slow cooker pulled pork. It has that classic vintage potluck feel where you stir together a few pantry staples, let the slow cooker do the heavy lifting, and end up with tender, saucy meat that works for sandwiches, plates, and leftovers all weekend long.
This is great served on soft hamburger buns with coleslaw and pickle chips, or plated with baked beans, corn on the cob, potato salad, and sliced watermelon for an easy Labor Day spread. If you're feeding a crowd, set out extra sauce, slider buns, and a crisp side salad so everyone can build their own plate.
4-Ingredient Slow Cooker Vintage Labor Day Winner
Servings: 8
Ingredients
1 boneless pork shoulder roast, about 4 pounds
1 bottle (18 ounces) barbecue sauce
1 can (12 ounces) cola
1 large yellow onion, thinly sliced
Directions
1. Scatter the sliced onion in the bottom of the slow cooker, then place the pork shoulder on top.
2. Pour the cola around the pork, then spoon the barbecue sauce over the top, covering as much of the roast as you can.
3. Cover and cook on low for 8 to 10 hours, or until the pork is very tender and shreds easily with a fork.
4. Transfer the pork to a large bowl or cutting board and shred it with two forks. Skim excess fat from the sauce in the slow cooker if needed.
5. Return the shredded pork to the slow cooker and stir it into the sauce. Let it sit for 10 to 15 minutes so the meat soaks up the flavor, then serve warm.
Variations & Tips
Make it sweeter: If you like that old-school sweet barbecue flavor, use a honey or brown sugar style barbecue sauce and a sweet cola. It gives the pork a very classic cookout taste that kids usually love.
Make it smoky: Choose a smoky barbecue sauce or add a little smoked paprika if you have it on hand. That small change makes the finished pork taste more like it spent all day on the grill, even though the slow cooker did all the work.
For easier serving: This pork can stay on the warm setting for a couple of hours, which is perfect if people are eating at different times. I like to keep a spoon nearby and set out buns and sides buffet-style so I'm not stuck in the kitchen during the party.
Leftover tip: Store leftovers in the sauce so the pork stays moist. It's great the next day piled onto sandwiches, stuffed into baked potatoes, or spooned over mac and cheese for an easy holiday-weekend round two.