There is something mighty satisfying about a recipe that asks so little of you and gives back so much at suppertime. A pork Boston butt is one of those humble cuts country cooks have trusted for generations, because low heat and a little patience turn it tender as can be. This 5-Ingredient Slow Cooker Fireworks Feast is the kind of meal you put together in the morning with pantry staples, then come home to a rich, savory-sweet supper that smells like somebody has been cooking all day.
This pork is especially good piled onto soft sandwich buns, spooned over mashed potatoes, or served alongside baked beans, coleslaw, corn on the cob, or a simple cucumber salad. If you want to stretch it further, set out pickles, sliced onions, and extra sauce so everybody can build their own plate just the way they like it.
5-Ingredient Slow Cooker Fireworks Feast
Servings: 8
Ingredients
1 pork Boston butt roast, about 4 to 5 pounds
1 bottle barbecue sauce, 18 ounces
1 can crushed pineapple, 20 ounces, undrained
1 medium onion, thinly sliced
1 tablespoon Worcestershire sauce
Directions
1. Place the raw pork Boston butt in the bottom of the slow cooker. Scatter the sliced onion over and around the meat.
2. In a bowl, stir together the barbecue sauce, crushed pineapple with its juice, and Worcestershire sauce 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 pork is very tender and easy to pull apart.
4. Remove the cooked pork to a large dish or cutting board and shred it with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauce.
5. Let the pork sit in the sauce for 10 to 15 minutes before serving so it soaks up all that flavor. Serve hot on buns or on a plate with your favorite sides.
Variations & Tips
For a little heat: Add a spoonful of red pepper flakes, hot sauce, or a diced chipotle pepper if your family likes a touch of spice with the sweetness.
For a tangier finish: A splash of apple cider vinegar stirred in at the end brightens the rich pork and keeps the sauce from tasting too heavy.
Make it stretch farther: This pork goes a long way in sandwiches, baked potatoes, rice bowls, or tucked into tortillas for an easy second-night supper.
Skim for a smoother sauce: If your roast lets off a good bit of fat, carefully skim some from the top of the cooking liquid before returning the shredded meat to the slow cooker.
Freezer tip: Cool the shredded pork completely, then pack it in freezer containers with some of the sauce. It reheats beautifully for busy weekdays.