When I need a low-effort dinner for a busy holiday weekend, a slow cooker pork roast is one of my favorite tricks. This 3-ingredient version keeps things wonderfully simple: a raw bone-in pork sirloin roast, barbecue sauce, and onion soup mix slowly cook down into tender, flavorful meat with a rich savory-sweet sauce. It is the kind of recipe that feels like you worked much harder than you actually did, which is exactly what I want during Labor Day weekend.
This pork roast is great with classic cookout-style sides like creamy coleslaw, baked beans, corn on the cob, or simple roasted potatoes. If you want to stretch it into more than one meal, serve the shredded pork on sandwich buns with pickles, spoon it over mashed potatoes, or pair it with macaroni and cheese for a cozy, crowd-pleasing plate.
3-Ingredient Slow Cooker Labor Day Weekend Saver
Servings: 6 to 8
Ingredients
1 raw bone-in pork sirloin roast, about 4 to 5 pounds
Directions
1. Place the raw bone-in pork sirloin roast in the bottom of a slow cooker, positioning it so the lid will fit securely. If needed, trim only excess loose fat, but leave most of the fat cap in place for moisture and flavor.
2. Sprinkle the dry onion soup mix evenly over the top of the roast, then pour the barbecue sauce over everything, letting it run down the sides of the meat.
3. 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 easily pulls apart with a fork.
4. Transfer the pork to a cutting board or large platter. Remove the bone, then slice or shred the meat as you like. Skim excess fat from the sauce in the slow cooker if desired.
5. Return the sliced or shredded pork to the slow cooker and toss it in the sauce, or serve the sauce spooned over the top. Plate with your favorite sides and serve warm.
Variations & Tips
For a less sweet version: Use a smoky or spicy barbecue sauce instead of a very sweet one. This is a good move if you plan to serve the pork with sweet baked beans or cornbread.
For easy meal prep: Cook the roast a day ahead, shred it, and refrigerate it in its sauce. The flavor gets even better overnight, and it reheats beautifully for sandwiches, rice bowls, or quick weeknight plates.
For extra sauce: If you like very saucy shredded pork for buns or baked potatoes, stir in an extra 1/2 to 1 cup of barbecue sauce at the end of cooking and warm it through for a few minutes before serving.
For cleaner slicing: If you want neat slices instead of shredded pork, let the roast rest for 10 to 15 minutes before cutting. For a more pulled-pork style texture, shred it right away while it is hot.
