If you’re after a no-stress, high-reward meal, this 3 Ingredient BBQ Pulled Pork should be on your shortlist. It’s proof that with a good cut of meat and a little patience, you don’t need a long ingredient list to make something downright delicious.
When it comes to easy, satisfying meals, it really doesn’t get much better than this Slow Cooker 3 Ingredient Barbecue Pulled Pork. Just toss everything into your crockpot, walk away, and come back to tender, juicy pulled pork that practically falls apart. No searing, no marinating, no complicated steps—just low and slow cooking magic.
Whether you’re feeding a hungry family, meal prepping for the week, or hosting a casual get-together, this is one of those recipes that always delivers.
Easy, Flavorful, and Crowd-Pleasing
The beauty of this recipe is in its simplicity. With just three ingredients—yes, three—you can make a batch of pulled pork that’s full of bold, smoky-sweet flavor. The secret? A bottle of barbecue sauce, a can of soda (like Dr. Pepper or root beer), and your favorite cut of pork. That’s it.
The soda tenderizes the meat and adds a subtle sweetness, while the sauce does all the heavy lifting flavor-wise. Just dump, cook, shred, and serve. It’s nearly impossible to mess up.
Frequently Asked Questions
What’s the best cut of pork to use?
Pork shoulder or pork butt (also called Boston butt) is ideal. It’s marbled with just the right amount of fat, which means juicy, flavorful meat after a long cook.
Can I use a different soda?
Definitely. Dr. Pepper, root beer, or cola all work well. Even diet versions will do in a pinch.
Do I need to sear the pork first?
Nope! This recipe skips that step entirely. Everything goes straight into the slow cooker.
Can I make it ahead of time?
Yes. You can make it the day before and reheat it in the slow cooker or microwave. Just keep a little cooking liquid to help it stay moist.
What if there’s too much liquid?
After cooking, just spoon out and discard any excess fat or liquid before mixing in more sauce. You want it juicy—not soupy.
Ingredients You’ll Need
You truly only need three things:
- 1 pork shoulder or pork butt roast (about 3–4 pounds)
- 1 can of Dr. Pepper, root beer, or cola
- 2 cups of barbecue sauce (1 cup for cooking, 1 cup for finishing)
How to Make Barbecue Pulled Pork in the Crockpot
Step 1: Load the crockpot
Place the pork roast into your slow cooker. Pour the can of soda over the meat, then add 1 cup of barbecue sauce.
Step 2: Cook low and slow
Cover and cook on LOW for 8–10 hours, or until the pork is fall-apart tender. No need to peek—just let it do its thing.
Step 3: Shred the pork
Remove the pork and let it rest for about 10 minutes. Then use two forks to shred it into bite-sized pieces. Discard any large pieces of fat.
Step 4: Add more sauce
Mix the shredded pork with another cup of barbecue sauce. You can also stir in a few spoonfuls of the cooking juices to keep it extra juicy.
Step 5: Serve it up
Pile onto sandwich rolls, sliders, baked potatoes, tacos—you name it. It’s tasty no matter how you serve it.
Slow Cooker 3 Ingredient BBQ Pulled Pork
Ingredients
- 1 pork shoulder or Boston butt roast about 3–4 lbs
- 1 can Dr. Pepper or cola/root beer
- 2 cups barbecue sauce divided
Instructions
- Place pork roast in the slow cooker.
- Pour soda and 1 cup of barbecue sauce over the pork.
- Cover and cook on low for 8–10 hours.
- Remove pork, let rest, then shred with forks.
- Stir in the remaining 1 cup of BBQ sauce and a few spoonfuls of cooking liquid as needed.
- Serve warm on rolls, in tacos, or however you like!
Notes
This pulled pork is super versatile. Here are a few favorite ways to enjoy it: On toasted brioche buns with pickles and slaw Stuffed into baked potatoes with cheese and green onions Rolled into tortillas for quick BBQ pork tacos Tossed into mac and cheese Layered on nachos with melted cheese and jalapeños Storage: Leftovers keep well in the fridge for up to 4 days. Reheat gently in the microwave or slow cooker. It also freezes great—just portion into bags or containers for up to 3 months.
