Slow Cooker 3-Ingredient BBQ Pulled Pork

You know, some days just call for easy. Not fancy, not fussy — just the kind of meal that makes the whole house smell like somebody’s been cooking for hours (because, well, technically you have — but the slow cooker did all the work).

When my kids were little, this BBQ pulled pork was my secret weapon. School drop-offs, dance lessons, baseball practice — I’d throw everything in the pot by 8 a.m., and by suppertime we’d sit around the table with plates piled high, sticky fingers, and nowhere else to be. It’s the kind of meal that turns an ordinary Wednesday into something a bit special.

Why You’ll Love This Recipe

• Minimal fuss, maximum flavor.

• It’s just three ingredients — seriously.

• Feeds a hungry crew without breaking a sweat.

• Goes with everything from baked beans to buttery buns.

• Smells so good, you’ll have the neighbors peeking over the fence.

Ingredients — Nothing Fancy, Just Good

• 3–4 pounds pork shoulder or pork butt
  Look for one with a little marbling — it’ll make all the difference. And if you’re feeling a bit lighter, chicken thighs work like a charm.

• 1 medium onion, sliced
  White, yellow, sweet — use what you’ve got rolling around in the pantry.

• 1 bottle (about 18 ounces) BBQ sauce
  Your favorite. Sweet, smoky, spicy — it’s your dinner, after all.

Directions — Let’s Get That Pork Going

1. First, scatter those sliced onions in the bottom of your slow cooker. Think of ‘em like a little flavor pillow for the pork.

2. Plop that pork shoulder right on top. No need to be delicate — it’s all going to melt into tender bites later.

3. Now, pour that BBQ sauce right over the top. Get it all in there — swirl the bottle with a splash of water if you like to get every last drop.

4. Pop the lid on, set your slow cooker to low for about 8 hours — or if you’re short on time (aren’t we all?), high for about 4–5 hours will do.

5. When it’s fork-tender (and your stomach’s growling), grab two forks and shred it right there in the pot. Stir it around so the pork soaks up every bit of sauce and sweet onion.

6. Pile it high on soft buns, scoop it over fluffy rice, or heck — eat it straight from the pot. I won’t judge.

Serving Suggestions — Make It a Meal

I usually toss out a big bowl of coleslaw when I serve this — the cool crunch cuts through the sweet sauce perfectly. Baked beans, pickles, maybe some cornbread if I’m feeling neighborly.

On chilly nights, I’ll spoon this pork over mashed potatoes with a drizzle of extra sauce — it’s like a warm hug on a plate. And if I’ve got a bag of kettle chips, those find their way to the table too. Nothing fancy, just honest-to-goodness good eating.

Storage Tips — Because Leftovers Are Gold

Leftovers might be my favorite part, honestly. Tuck the pork into an airtight container and stash it in the fridge for up to 4 days — sandwiches, tacos, nachos, you name it.

Want to freeze it? Cool it down, seal it tight in a freezer bag (squeeze that air out!), and freeze for up to 3 months. To reheat, I just plop it in a pot with a splash of extra sauce or broth and warm it gently — good as new.

Variations — Little Twists to Keep It Fresh

• Want a bit of zip? Stir in a splash of apple cider vinegar with the BBQ sauce — gives it a nice tang.

• Feeding a spice lover? Toss in a chopped jalapeño or a sprinkle of crushed red pepper.

• Prefer smoky? Grab a bottle of smoked BBQ sauce or add a spoonful of smoked paprika.

• Not a pork fan today? Use boneless chicken thighs — same method, just as tasty.

Let’s Keep in Touch

Listen — I know life gets busy. That’s why recipes like this exist. If you make this pulled pork, I’d love to hear about it. Did your kids beg for seconds? Did your neighbor wander over when they smelled it?

Drop me a comment, share a photo, or tell me what twist you added — this old kitchen is always open for swapping stories.

Until next time — keep your slow cooker handy and your table full.
See you soon, friend.