Weekend Winner: Only 4 ingredients. The perfect meal when you do not want to heat up the kitchen on a warm summer day.

This 4-ingredient slow cooker pork shoulder is tailor-made for those warm summer weekends when you want a hearty, impressive roast without turning your kitchen into a sauna. Instead of blasting the oven for hours, the slow cooker does the work, transforming a whole pork shoulder into a succulent, gelatinous mound of tender meat with a deeply caramelized crust and thick amber glaze. The flavor profile leans on classic Midwestern barbecue cues—sweet, tangy, and a little smoky—while keeping the ingredient list short and the method straightforward for home cooks of any experience level.

Serve this pork shoulder piled onto soft sandwich buns with a crisp slaw, or plate it alongside corn on the cob, potato salad, or grilled vegetables to keep the heat outside where it belongs. The rich, sticky glaze is lovely spooned over the meat and any starchy side—think buttered rice, mashed potatoes, or even polenta. A simple green salad with a bright vinaigrette balances the pork’s richness, and if you enjoy a drink with dinner, a cold lager, hard cider, or iced tea pairs especially well with the sweet-savory notes of the roast.

Servings: 8-10

1 whole bone-in pork shoulder (6–8 pounds), skin removed if attached and excess surface fat trimmed

Pat the pork shoulder dry with paper towels and place it on a cutting board. Trim off any large, thick caps of fat, leaving a thin, even layer so the meat stays moist without becoming greasy.

Sprinkle the kosher salt evenly over all sides of the pork shoulder, gently rubbing it in so it adheres. This simple dry brine seasons the meat all the way through as it cooks.

In a medium bowl, whisk together the barbecue sauce and brown sugar until the sugar is mostly dissolved and the mixture looks glossy and uniform. This will become both your braising liquid and final glaze.

Place the salted pork shoulder into the slow cooker, fat side up. Pour the barbecue sauce mixture over the top, turning the roast once or twice with tongs to coat all sides. Finish with the roast sitting fat side up so the fat can baste the meat as it cooks.

Cover the slow cooker with its lid and cook on LOW for 8–10 hours, or until the pork is very tender and easily shreds with a fork. The liquid will reduce slightly and turn into a thick, amber-colored glaze around the meat.

Once the pork is tender, carefully ladle off excess liquid if it seems too soupy, leaving enough in the slow cooker to come about 1/2 inch up the side of the meat. Skim off any visible fat from the surface with a spoon and discard.

To develop a caramelized crust directly in the slow cooker, spoon some of the thickened glaze from the bottom and sides over the top of the pork shoulder. Turn the slow cooker to HIGH, partially cover with the lid cocked slightly so steam can escape, and cook for another 30–45 minutes. Baste the top once or twice during this time; the glaze will reduce and darken, forming a sticky, caramelized layer.

If your slow cooker has a sear or brown function, you can instead switch to that setting for 10–15 minutes at the end, basting frequently, to intensify the crust while keeping the kitchen heat minimal.

When the top is deeply glazed and slightly caramelized, turn off the slow cooker. Let the pork rest in the warm cooker for about 15 minutes so the juices redistribute.

Transfer the pork shoulder to a serving platter or leave it in the slow cooker insert for a more casual presentation. Spoon some of the thick amber glaze over the top. Serve the meat pulled into large chunks or shreds, making sure to include some of the gelatinous, tender bits from around the bone and any crispy edges from the crust.

You can adjust this 4-ingredient base to suit your taste while still keeping the spirit of the recipe. For a slightly less sweet result, reduce the brown sugar to 1/3 cup; for more sweetness and extra stickiness, increase it to 2/3 cup, but be aware that higher sugar levels can darken faster, so keep an eye on the glaze during the final caramelizing step. Choose your barbecue sauce with intent: a smoky sauce will give you more of a backyard barbecue vibe, while a tangier, vinegar-forward sauce will lean toward Carolina-style pulled pork. If you prefer a bit of heat, select a spicy barbecue sauce rather than adding extra ingredients so you still stay within the four-ingredient framework. For smaller households, you can use a 4–5 pound pork shoulder and reduce the barbecue sauce to 1 1/2 cups and brown sugar to 1/3 cup; start checking for tenderness around 7 hours on LOW. Leftovers keep well: cool the pork and glaze quickly, refrigerate in shallow containers, and use within 3–4 days, reheating gently with a splash of water or extra sauce to keep it moist. For food safety, always thaw pork shoulder in the refrigerator (never on the counter), and avoid starting this recipe with frozen meat in the slow cooker, as it can sit too long at unsafe temperatures. Ensure the pork reaches at least 190–200°F in the thickest part for pull-apart tenderness and safety, and refrigerate any leftovers within 2 hours of cooking. If you’d like to serve the pork more like a traditional roast, simply carve larger slices instead of shredding, spooning the thick glaze over each portion.