Crockpot Pork Shoulder with Yukon Gold Potatoes and Carrots Step-by-step instructions

Before you start

Before you start, take the pork shoulder out of the refrigerator and let it sit at room temperature for up to 30 minutes. Wash and halve the baby Yukon Gold potatoes; peel the heirloom carrots and cut them into thick coins about 1 inch wide.

Have your 7-quart slow cooker ready. No other prep is needed—no searing, no sautéing, no marinating. This recipe is truly dump-and-go.

Instructions

Layer and Butter

1. 1Layer the Roast and Vegetables
   Place the pork shoulder roast in the center of a 7-quart slow cooker. Surround the roast with the halved baby Yukon Gold potatoes and thick-cut heirloom carrots, tucking them around the meat so they are nestled in the bottom of the cooker.
   Look for The roast sits in the middle, vegetables packed snugly around it.
   Tip Cut any larger potatoes so they cook evenly with the carrots.
2. 2Add the Butter
   Unwrap the stick of salted butter and place it directly on top of the pork roast. It will melt and baste the meat and vegetables as they cook.
   Look for The butter sits on the roast, ready to melt into the pot.
   Tip No need to slice the butter—it will melt evenly.

At the end of this phase, the pork roast sits in the center of the slow cooker with potatoes and carrots nestled around it. The stick of butter rests on top, waiting to melt. The scene is neat and tidy, with no liquid yet—just raw ingredients ready to transform.

Slow-Cook and Shred

3. 3Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 145°F (63°C), but for the most tender results, cook until it reaches 195°F (91°C) and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The meat is pull-apart tender and the vegetables are soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid—each peek adds 20 minutes of cook time.
4. 4Rest the Roast
   Once the pork is fully cooked and tender, turn off the slow cooker. Remove the roast to a cutting board and let it rest for at least 3 minutes before shredding. Leave the potatoes and carrots in the warm cooker.
   Look for The roast rests, juices redistributing for maximum moisture.
   Tip Resting keeps the meat juicy and easier to shred.
5. 5Shred the Pork
   Using two forks, shred the pork into bite-size ribbons, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir gently into the buttery pan juices with the potatoes and carrots.
   Look for The pork shreds into tender ribbons and mixes with the vegetables.
   Tip Shred while still warm for the best texture.

After 8 hours, the kitchen smells rich and savory. The pork is deeply browned, falling apart at the touch.

The potatoes are soft, the carrots are tender, and the butter has melted into a golden, bubbling jus. The meat shreds easily into ribbons, and the vegetables are coated in the glossy sauce.

Serve and Enjoy

6. 6Serve with Mashed Potatoes (Optional)
   For a complete meal, serve the shredded pork and vegetables over whipped Yukon Gold mashed potatoes, spooning extra pan juices over the top. Or serve as-is with the potatoes and carrots from the pot.
   Look for Steaming spoonfuls of pork and vegetables, glistening with butter jus.
   Tip The pan juices are liquid gold—don't leave a drop behind.

The final dish is a generous spoonful of shredded pork, potatoes, and carrots, all glistening with buttery pan juices. If serving over mashed potatoes, the contrast of creamy mash and tender meat is irresistible. The flavors are rich, savory, and deeply comforting.

Common mistakes

One common mistake is lifting the lid to check on the food—every time you do, heat escapes and adds 20 minutes of cooking time. Another is cutting the vegetables too small; they'll turn to mush over 8 hours.

Also, don't skip the resting step; letting the roast rest before shredding keeps the juices in the meat. Finally, avoid using a lean cut like pork loin—it will dry out. Stick with pork shoulder.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature reads at least 145°F (63°C). However, for the most tender, pull-apart texture, cook until it reaches 195°F (91°C).

The potatoes should be fork-tender and the carrots soft but not mushy. The pan juices will be slightly thickened and glossy, with a rich buttery aroma.

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