This 5-ingredient slow cooker pork is exactly the kind of dinner I lean on when late summer gets busy and I still want something warm and comforting waiting at the end of the day. Using a raw pork sirloin tip roast keeps it hearty without a lot of prep, and the slow cooker does the heavy lifting while the meat turns tender and coated in a rich, dark amber sauce that tastes like you worked much harder than you did.
Serve this comfort-food pork over mashed potatoes, buttered egg noodles, or steamed rice to catch all that sauce. It’s also great with simple green beans, sweet corn, or a crisp cabbage slaw if you want something fresh on the side, and leftovers tuck nicely into sandwiches on soft buns the next day.
5-Ingredient Slow Cooker Late August Comfort
Servings: 6
Ingredients
1 raw pork sirloin tip roast, about 3 to 4 pounds
1 cup barbecue sauce
1/2 cup apple cider or apple juice
1 medium yellow onion, sliced
1 tablespoon Worcestershire sauce
Directions
1. Place the sliced onion in the bottom of the slow cooker, then set the raw pork sirloin tip roast on top.
2. In a small bowl, stir together the barbecue sauce, apple cider, and Worcestershire sauce until combined.
3. Pour the sauce mixture over the pork, cover, and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the pork is very tender.
4. Transfer the pork to a cutting board or large bowl 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, toss it well with the sauce, and let it sit for 10 to 15 minutes before serving so it soaks up even more flavor.
Variations & Tips
Make it sandwich-style: Pile the saucy shredded pork onto soft buns and serve with pickles or slaw for an easy weeknight sandwich dinner.
Keep the sauce balanced: If your barbecue sauce is very sweet, use unsweetened apple cider or apple juice and add a little extra Worcestershire sauce to keep the flavor from tipping too sugary.
Prep ahead: Slice the onion and mix the sauce the night before, then refrigerate separately so all you have to do in the morning is load the slow cooker and turn it on.
Don’t overcook: Pork sirloin tip roast is leaner than shoulder, so start checking for tenderness on the early side of the cooking range to keep the meat juicy and shred-friendly.
Freeze leftovers: Cool the shredded pork completely, pack it with some of the sauce, and freeze for up to 2 months for quick baked potatoes, rice bowls, or sandwiches later on.