This 5-ingredient Football Sunday Supper is the kind of easy, hands-off meal that makes a busy game day feel a whole lot calmer. Everything bakes low and slow in one dish until the meat turns tender and pull-apart soft, with a dark amber, glossy finish that feels a little special without asking much from the cook. It is a practical Midwestern-style supper idea too, built for feeding hungry people with minimal fuss and plenty of comfort.
Serve this caramelized roasted bake with simple sides that can soak up all those rich pan juices, like mashed potatoes, buttered egg noodles, rice, or thick slices of bread. For balance, add something crisp and fresh such as coleslaw, green beans, or a simple salad, and if you are setting out a full football spread, this pairs nicely with baked beans, roasted carrots, or corn on the cob.
5-Ingredient Football Sunday Supper
Servings: 6
Ingredients
3 to 4 pounds boneless pork shoulder roast
Directions
1. Preheat the oven to 300°F. Place the pork shoulder in a glass casserole dish large enough to hold it comfortably.
2. In a small bowl, stir together the dry onion soup mix, barbecue sauce, apple cider, and brown sugar until well combined.
3. Pour the sauce over the pork, turning the roast once or twice so it is well coated on all sides.
4. Cover the dish tightly with foil and bake for 4 to 5 hours, or until the pork is very tender and pulls apart easily with two forks.
5. Uncover the dish for the last 20 to 30 minutes of baking if you want a deeper caramelized finish. Spoon some of the pan sauce over the top before serving.
6. Serve hot right from the casserole dish, or pile the shredded meat onto plates, buns, mashed potatoes, or noodles with extra sauce spooned over the top.
Variations & Tips
Chicken Version: Swap the pork shoulder for 8 bone-in, skin-on chicken thighs and reduce the baking time to about 1 1/2 to 2 hours, until the chicken is very tender and deeply browned. This is a nice option when you want the same sweet-savory flavor in a little less time.
Less Sweet: If your barbecue sauce already runs sweet, cut the brown sugar down to 1 tablespoon or leave it out entirely. You will still get plenty of rich flavor, and the sauce will caramelize nicely as it roasts.
For Picky Eaters: Serve the meat shredded very simply with some sauce on the side instead of fully mixed in. That way everyone at the table can add as much or as little sauce as they like, which always helps on family dinner nights.
Make-Ahead Tip: You can mix the sauce and coat the pork in the casserole dish the night before, then cover and refrigerate it. The next day, just let it sit at room temperature for about 20 minutes while the oven preheats before baking.
Best Texture Tip: If the roast is not pulling apart easily, it simply needs more time. Cover it back up and continue baking in 20-minute stretches until fork-tender, because that long, gentle roast is what gives this supper its cozy, succulent texture.
