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Okay, real talk?
There are about six dinners I actually make regularly when life gets messy — and this is one of them. Not because it’s trendy or creative or because I saw it on some influencer’s “cozy weeknight meals” reel. Nope. I make this because it works, every single time, with almost no effort, and tastes like something your grandma might’ve pulled off — if your grandma was really into slow cookers and sweet-tangy BBQ.
It’s four ingredients.
It takes five minutes to throw together.
And somehow, it still manages to make your whole house smell like someone’s been lovingly tending a roast all day. (When in reality, you’ve been in Zoom meetings or chasing toddlers or trying not to cry over wrapping paper.)
This BBQ pork isn’t fancy. It’s not “elevated.” It’s not even especially photogenic, unless you love brown food on beige bread — which, to be fair, I absolutely do. But it is solid. It feeds people. It comforts you. It leaves leftovers. And in a holiday season full of too-much and not-enough, this recipe somehow hits just right.
Why I Keep Coming Back to This One (Even in July, Honestly)
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Because I always have the stuff on hand.
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Because it asks absolutely nothing of me.
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Because it makes people happy. Every. Single. Time.
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Because it smells like I have my life together when I absolutely do not.
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Because I don’t have to talk about dinner all day — I can just make it, and be done.
There’s something really freeing about having a go-to that you don’t have to think about. Like, “Ugh, what’s for dinner?” → “Oh, that pork thing. Easy.”
I mean, tell me you don’t need that kind of auto-pilot win in December.
Here’s Literally All You Need
1. Pork shoulder (3-ish pounds)
Don’t overthink it. Whatever’s on sale. Boneless or bone-in. Just toss it in — no trimming, no searing, no patting dry. The slow cooker’s got it.
2. BBQ sauce (1 cup)
Use your favorite bottle. Sweet Baby Ray’s? Sure. Something smoky from that local farmstand you swore you’d try? Go for it. Just grab whatever makes your taste buds light up.
3. Apple cider vinegar (½ cup)
This gives it that nice little bite — balances the sweet and cuts through the richness. It’s the reason your house smells incredible at 4 p.m.
4. Brown sugar (1 tablespoon)
Because it makes the sauce a little deeper, a little stickier, and a lot more delicious.
That’s it. No chopping. No sautéing. No stress. You can literally dump it in and go back to forgetting to drink your coffee.
The “Directions,” If You Can Even Call Them That
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Put the pork in your slow cooker.
Seriously, just plop it in. I’ve done this half-asleep while trying to wrangle socks onto a flailing child. -
Mix the BBQ sauce, vinegar, and brown sugar in a little bowl or mug or — let’s be honest — whatever’s clean.
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Pour the sauce over the pork.
Try to coat it. But if it just pools at the bottom, that’s fine too. It’s gonna cook itself happy either way. -
Cover. Cook on LOW for 8 to 10 hours.
Not “high.” Not “medium.” LOW. This is a low-and-slow situation. It’s the background music of your day. -
Come back when you remember. Open the lid. Shred it with two forks right there in the pot. Stir it all up.
Try a bite. Close your eyes. Take a breath. It’s okay — you did good.
Let’s Talk Serving Options (a.k.a. How Fancy You Feel That Day)
The beauty of this pork is that it can be dinner for six… or lunch for one, standing at the fridge door with a fork.
Here are a few ways I’ve served it:
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On brioche buns with coleslaw and pickles.
(Everyone thinks you did something special. You didn’t. But smile and nod.) -
Over mashed potatoes with roasted Brussels sprouts.
(This feels like a holiday plate. Add cranberry sauce if you’re extra.) -
As nachos with black beans and shredded cheese.
(Don’t knock it ’til you’ve tried it.) -
In tacos with a little lime crema and crunchy cabbage.
(Perfect if you’ve got random tortillas in the fridge.) -
Stuffed into Hawaiian rolls as sliders.
(Hello, casual New Year’s Eve.) -
Just… straight out of the pot.
(This is a judgment-free zone.)
And if you’ve got leftovers? Bless. They only get better. Add them to eggs. Toss them in a grain bowl. Make a quesadilla. Freeze some for next month when you’re over it all.
Tiny Tweaks That Make a Big Difference
Want to play around a little? Here’s what I’ve tried and loved:
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Add a splash of bourbon instead of some of the vinegar for a richer, deeper flavor. (No one will guess what it is — they’ll just go back for seconds.)
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Use a spicy BBQ sauce or toss in a little hot sauce if you like a kick.
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Stir in a teaspoon of liquid smoke for that backyard pit taste, minus the actual pit.
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Throw in a sliced onion at the beginning if you want it a little more savory. Totally optional.
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Finish it with a handful of chopped fresh parsley or green onions if you want it to look like you tried.
Leftovers & Reheating: The Cozy Encore
This pork is the kind of food that makes you look forward to leftovers. Which, let’s be real, is rare.
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Keeps in the fridge for about 4 days.
I just store it in a big glass container and sneak spoonfuls between meetings. -
Freezes like a champ.
Portion it into little bags or containers. Label them if you’re organized. Or don’t, and play freezer roulette in January. -
Reheats in the microwave or stove.
Add a splash of water or BBQ sauce if it seems dry. It won’t be, but just in case.
Final Thoughts From Someone Who’s Just Really Tired and Still Wants Dinner to Feel Good
This recipe? It’s not about culinary achievement. It’s about relief.
It’s about opening your front door and being hit with the smell of something done.
It’s about not panicking when the group text says, “Hey, we’re coming over later!”
It’s about feeding people without losing your mind in the process.
If you need a go-to that’ll love you back — this is it.
Make it once and I swear, you’ll make it again. And again. And again.
You deserve a win today.
This pork can be that win.
Let me know how yours turns out. Or if you tweak it. Or if you just stood in your kitchen eating it straight out of the pot like a feral little raccoon in yoga pants. No judgment. Promise.
Slow Cooker 4-Ingredient Holiday BBQ Pork
Ingredients
- 3 pounds pork shoulder
- 1 cup BBQ sauce
- 1/2 cup apple cider vinegar
- 1 tbsp brown sugar
Instructions
- Place the pork shoulder in the slow cooker.
- In a bowl, mix together the BBQ sauce, apple cider vinegar, and brown sugar.
- Pour the sauce mixture over the pork, ensuring it's well coated.
- Cover and cook on low for 8–10 hours or until the pork is tender and easily shredded.
- Once cooked, shred the pork using two forks and mix it well with the sauce in the slow cooker.
- Serve warm with your choice of sides.
Notes
Nutrition