When I need a cookout main dish that practically takes care of itself, this five-ingredient slow cooker pulled protein is one of my favorite long-weekend tricks. It cooks low and slow until tender, then gets shredded right in the rich sauce for a crowd-friendly filling that works beautifully for sandwiches, baked potatoes, or simple plates. It has that cozy backyard cookout feeling without keeping you tied to the kitchen.
Serve this with soft sandwich buns, creamy coleslaw, potato salad, corn on the cob, baked beans, pickles, or a crisp green salad. For a Labor Day spread, I like setting out the slow cooker right on the buffet with buns and a few toppings so everyone can build their own plate while the rest of the meal stays easy and relaxed.
5-Ingredient Slow Cooker Labor Day Cookout Secret
Servings: 8
Ingredients
3 to 4 pounds boneless pork shoulder
1 1/2 cups barbecue sauce
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Directions
1. Place the pork shoulder in the slow cooker.
2. In a bowl, stir together the barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until smooth, then pour the mixture over the pork.
3. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the meat is very tender.
4. Remove the pork to a large bowl or cutting board, shred it with two forks, then return it to the slow cooker and stir it into the sauce.
5. Let the shredded pork sit in the sauce for 10 to 15 minutes before serving so it can soak up even more flavor.
Variations & Tips
For a sweeter sauce: If your family likes a sweeter barbecue flavor, add an extra tablespoon or two of brown sugar. This is especially nice if you plan to serve the pulled pork on soft buns with crunchy slaw.
For a tangier finish: Stir in a small splash of extra apple cider vinegar after shredding if you want a brighter, tangier taste. That little adjustment can help balance richer side dishes like potato salad or baked beans.
For easy serving: Keep the slow cooker on the warm setting once the pork is shredded and sauced. If the mixture thickens too much as it sits, stir in a spoonful or two of warm water to loosen it up before guests dig in.