Put frozen shredded pork in the ceramic dish and 2 other simple liquids to get a meal so irresistible your friends will be begging for more.

This 3-ingredient oven shredded pork is the kind of back-pocket recipe I lean on after a long workday when I still want something that tastes like I tried. You literally put frozen shredded pork in a ceramic baking dish, pour in two simple pantry liquids, and let the oven do the rest. The pork thaws, soaks up all that flavor, and comes out tender, saucy, and perfect for piling on buns or rice. It’s not fancy or fussy—just a super practical way to turn a bag of frozen leftovers or store-bought shredded pork into a meal your friends will absolutely devour.

Serve the saucy shredded pork on toasted hamburger buns or slider rolls with a simple coleslaw on top for crunch. It’s also great over rice, mashed potatoes, or baked sweet potatoes for a cozy bowl-style dinner. Add a side of roasted veggies, a bagged salad, or chips and pickles to keep things easy. If you’re feeding a crowd, set it out in the ceramic dish with a spoon and let everyone build their own sandwiches or bowls.

Servings: 4

2 pounds frozen cooked shredded pork (straight from the freezer, no thawing)

Preheat your oven to 325°F (165°C). Grab a medium to large ceramic baking dish with high sides so the pork and liquids fit comfortably without overflowing.

Place the frozen shredded pork in the center of the ceramic baking dish. It will be one solid, frosty block—just lay it flat so it sits evenly in the dish.

In a small bowl or measuring cup, whisk together the barbecue sauce and chicken broth until smooth and pourable. This should look like an opaque, saucy liquid.

Pour the barbecue sauce mixture evenly over the frozen shredded pork in the ceramic dish, making sure the top and sides of the pork are coated and there is liquid pooling around the base.

Cover the ceramic dish tightly with foil to trap in steam and help the pork thaw and stay juicy. Place the covered dish on the middle rack of the preheated oven.

Bake for 45 minutes, then carefully remove the foil (watch out for hot steam) and use two forks to break up and stir the pork, pulling off any thawed edges and mixing them into the sauce. If some of the center is still icy, that’s okay—just scrape off what you can and stir it into the liquid.

Cover the dish again with foil and return it to the oven. Bake for another 30 to 45 minutes, removing the foil once more near the end to stir and shred the pork fully as it becomes tender. Continue baking uncovered for the last 10 to 15 minutes to let the sauce thicken slightly and cling to the meat.

When the pork is fully hot, easy to shred with forks, and coated in a glossy, flavorful sauce, remove the dish from the oven. Give it a final stir, taste, and add a pinch of salt if needed. Let it rest for 5 minutes, then serve straight from the ceramic dish.

You can easily tweak this three-ingredient base to match whatever you’re craving without adding much extra work. Swap the barbecue sauce for salsa and the chicken broth for a splash of water or mild enchilada sauce for a Tex-Mex twist—perfect for tacos, nachos, or burrito bowls. For something a little sweeter, use a honey barbecue sauce or add a tablespoon of brown sugar to the sauce-and-broth mixture before baking. If you like heat, stir in a teaspoon of hot sauce or a pinch of red pepper flakes with the liquids. You can also use beef or chicken that’s already cooked and shredded, as long as it’s frozen and handled the same way. For a slightly lighter option, replace some or all of the barbecue sauce with tomato sauce and add a dash of Worcestershire or soy sauce for savory depth. Food safety tips: Always start with fully cooked shredded pork that was cooled and frozen promptly after cooking. Keep the pork frozen until it goes into the oven—don’t let it sit out on the counter for long. Make sure the pork is heated all the way through; it should reach at least 165°F (74°C) in the center before serving. Refrigerate leftovers within 2 hours in a shallow container and eat within 3 to 4 days, or refreeze in portions for another easy meal.