‘Game day essential’: Just 3 ingredients. I start this in the morning and forget about it.

Pulled pork is one of those dishes that feels like it took all day and a lot of effort, but with the right cut of meat and a smart shortcut or two, it can be almost entirely hands-off. Traditionally, pulled pork traces its roots to the American South, where whole hogs were slow-cooked over wood and then shredded, often dressed with a vinegar or tomato-based sauce depending on the region. This slow cooker version borrows the same low-and-slow philosophy but pares the process down to just three ingredients. It’s ideal for busy weeknights, game days, or anytime you want a crowd-pleasing main that quietly takes care of itself while you get on with your day.
This pulled pork is wonderfully versatile, so think beyond the bun. Classic coleslaw—either creamy or vinegar-based—adds crunch and acidity that cut through the richness of the meat. A simple pan of cornbread, roasted sweet potatoes, or baked beans turns it into a hearty, Southern-inspired spread. For something lighter, pile the pork over a bed of shredded cabbage, mixed greens, or warm rice with quick-pickled onions on top. Leftovers work beautifully in tacos with a squeeze of lime, or folded into quesadillas with a sharp cheddar or pepper jack.
3-Ingredient Slow Cooker Pulled Pork
Servings: 8–10 servings

Ingredients
4–5 lb (1.8–2.3 kg) boneless pork shoulder (also labeled pork butt)
1 (12 oz / 355 ml) can cola or root beer
1 1/2 cups (about 12 oz / 340 g) your favorite barbecue sauce, plus more for serving
Directions