This slow cooker Labor Day prep is the kind of low-effort main dish that earns a permanent place in a holiday weekend rotation. With just four simple ingredients and a long, gentle cook, it turns into a rich, savory-sweet shredded meat dish that can be made hours ahead, held warm, and served whenever people are ready to eat. It has that practical vintage potluck spirit many Midwestern cooks appreciate: pantry staples, reliable results, and a hearty payoff.
Serve this over soft sandwich buns, creamy mashed potatoes, buttered egg noodles, or simple white rice to catch the glossy sauce. Coleslaw, baked beans, corn on the cob, dill pickles, and a crisp green salad all make excellent Labor Day sides, and leftovers are just as good tucked into sliders or piled onto baked potatoes the next day.
4-Ingredient Slow Cooker Vintage Labor Day Prep
Servings: 8
Ingredients
3 to 4 pounds boneless pork shoulder roast
1 cup barbecue sauce
1 can (12 ounces) cola
1 packet (about 1 ounce) onion soup mix
Directions
1. Place the pork shoulder in the slow cooker.
2. In a bowl or large measuring cup, stir together the barbecue sauce, cola, and onion soup mix until 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. Transfer the pork to a cutting board or large bowl and shred with two forks. Return the shredded pork to the slow cooker and toss with the sauce.
5. Serve warm, or keep on the warm setting for up to 2 hours for easy holiday weekend timing.
Variations & Tips
Make It Tangier: If you like a brighter sauce, stir in 1 to 2 tablespoons of cider vinegar after shredding. This balances the sweetness and helps the rich pork taste a little lighter.
Use Chicken Instead: Boneless skinless chicken thighs can be used in place of pork shoulder for a softer, quicker-cooking version. Cook on low for 5 to 6 hours, then shred and return to the sauce.
For Sandwiches: If you plan to pile the meat onto buns, let it rest in the slow cooker uncovered for 10 to 15 minutes after shredding so the sauce thickens slightly and does not run too much.
Make Ahead Tip: This dish reheats very well. Cool the shredded meat in its sauce, refrigerate overnight, and warm it gently the next day in the slow cooker or on the stovetop with a splash of water if needed.