This 5-ingredient slow cooker pork is the kind of low-effort dinner that earns a permanent spot in a busy-week rotation, especially over a holiday weekend when you want something hearty without being tied to the kitchen. The slow cooker does all the heavy lifting, turning a simple pork roast into tender, saucy meat that feels a little special while still being practical enough to start in the morning and forget about until dinner.
Serve this pork piled onto sandwich buns, over mashed potatoes, or alongside corn on the cob, baked beans, coleslaw, or a simple green salad. It also works well with roasted sweet potatoes or macaroni salad if you're putting together a casual Labor Day spread, and leftovers are great tucked into wraps or grain bowls the next day.
5-Ingredient Slow Cooker Pre-Labor Day Pork
Servings: 8
Ingredients
3 to 4 pounds boneless pork shoulder roast
1 cup barbecue sauce
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
1 large yellow onion, sliced
Directions
1. Layer the sliced onion in the bottom of the slow cooker, then place the pork shoulder on top.
2. In a small bowl, stir together the barbecue sauce, chicken broth, and Worcestershire sauce, then pour the mixture over the pork.
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 easily pulls apart with a fork.
4. Remove the pork to a large bowl or cutting board and shred it with two forks. Return the shredded pork to the slow cooker and stir it into the sauce before serving.
Variations & Tips
Sandwich Style: Pile the shredded pork onto toasted buns and top with coleslaw for an easy backyard-style dinner. This is my favorite option when I want everyone to serve themselves and keep things casual.
Sweeter Sauce: If you like a sweeter finish, use a honey barbecue sauce or stir a spoonful of brown sugar into the sauce mixture before cooking. It gives the pork a slightly stickier glaze that works especially well for sandwiches.
Make It Ahead: You can cook and shred the pork a day in advance, then refrigerate it right in the sauce. Reheat it gently the next day in the slow cooker on warm or on the stovetop, which is a lifesaver when you're juggling guests and side dishes.
Don’t Skip the Resting Time: Let the pork sit for about 10 minutes after removing it from the slow cooker before shredding. It makes the roast easier to handle and helps keep the juices in the meat instead of all over the cutting board.
Use the Right Cut: Pork shoulder is the best choice here because it stays moist during long cooking. If you substitute a leaner cut like pork loin, keep an eye on it so it doesn't dry out.