Crockpot Mushroom Dijon Pork Sirloin Roast Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. Pat the pork sirloin roast dry with paper towels, but do not season it—the onion soup mix will provide plenty of salt and flavor.

Halve the cremini mushrooms if they are large, and measure out the sour cream, Dijon mustard, and au jus. Have the cooked rice ready to serve when the pork is done.

Instructions

Layer and Sauce

1. 1Layer the Roast and Aromatics
   Place the pork sirloin roast in the center of the slow cooker insert. Sprinkle the dry onion soup mix evenly over the top of the roast. Scatter the halved cremini mushrooms around the sides of the roast, tucking them into the liquid that will form during cooking.
   Look for The roast should be nestled among the mushrooms, with the soup mix coating the top.
   Tip If the roast is larger than the slow cooker, trim it to fit or cut it into large chunks so it cooks evenly.
2. 2Add the Creamy Sauce
   In a small bowl, stir together the sour cream and whole-grain Dijon mustard until well combined. Dollop the mixture over the top of the roast, spreading it slightly to cover the surface. Pour the au jus along the side of the slow cooker, being careful not to rinse off the seasoning from the roast.
   Look for The roast is covered with a creamy, mustardy layer, and the liquid pools around the edges.
   Tip Use a spatula to scrape every bit of the sour cream mixture from the bowl—it adds richness to the gravy.

At the end of this phase, the pork roast sits centered in the slow cooker, coated with the onion soup mix and topped with dollops of the sour cream-Dijon mixture. The mushrooms are scattered around the sides, and the au jus pools at the bottom. The raw meat is still pink, but the aromatics are already promising a savory, creamy result.

Slow Cook and Shred

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and shreds easily. The internal temperature of the pork should reach at least 145°F (63°C) for safety, but it will be far more tender when cooked longer. Let it rest for 3 minutes before slicing.
   Look for The meat is so tender that it falls apart when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking—each peek releases heat and adds time.
4. 4Shred the Pork
   Once the pork is fully tender, remove it from the slow cooker to a cutting board. Let it rest for at least 3 minutes. Then, using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the gravy.
   Look for The pork shreds easily and soaks up the creamy gravy when stirred back in.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded pork sit in the gravy for 10 minutes before serving.

After 8 to 10 hours, the kitchen is filled with the rich aroma of roasted pork and mushrooms. The meat is deep brown, and the gravy has thickened into a creamy, glossy sauce.

When pierced with a fork, the pork falls apart effortlessly. The mushrooms are soft and have absorbed the sauce, and the gravy is bubbling gently around the edges.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the shredded pork and mushroom gravy over a bed of hot cooked white rice. Serve immediately, spooning extra gravy from the slow cooker over the top.
   Look for The pork is glossy with gravy, and the rice soaks up the creamy sauce.
   Tip Warm the plates in the oven or microwave to keep the dish hot longer.

The shredded pork is mixed back into the gravy, each strand coated in the creamy, mustardy sauce. When spooned over steaming white rice, the dish looks hearty and inviting. The gravy pools around the rice, and the mushrooms add earthy bites. The first spoonful is rich, tangy, and satisfying—exactly what a slow cooker dinner should be.

Common mistakes

One common mistake is lifting the lid too often to check on the roast. Every time you lift the lid, heat escapes, extending the cooking time and potentially drying out the meat.

Another mistake is overcooking on HIGH, which can make the pork tough and dry. Stick to LOW for the best texture. Also, avoid adding extra liquid—the roast releases its own juices, and the sauce will be just right.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with minimal pressure. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest part of the roast.

For the most tender results, cook the roast on LOW for the full 8 to 10 hours; the longer cooking time ensures the collagen breaks down completely, yielding shreddable meat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest