Dinner · Part 3 of 3: Tips & recipe card

Crockpot Pork Shoulder with Yukon Gold Potatoes and Carrots Tips, FAQ & printable recipe

Name: Crockpot Pork Shoulder with Yukon Gold Potatoes and Carrots
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: American
Ingredients: 4 lb boneless pork shoulder roast (Boston butt); 1 1/2 lb baby Yukon Gold potatoes, halved; 1 lb heirloom carrots, thick-cut; 1/2 cup salted butter (1 stick)

By Clara Weller · Oct 28, 2026

Slow-cooked pork shoulder with baby potatoes and carrots in a black Crockpot, topped with melted butter and fresh herbs

Prep: 15 min
Cook: 8 h
Total: 8 h 25 min
Serves: 8

Includes 10 min resting

Tips for success

For the most flavorful results, choose a pork shoulder with a good layer of fat—it bastes the meat as it renders. If your roast is larger than 4 pounds, simply increase the cooking time by 1 to 2 hours.

You can also add a splash of chicken broth if you prefer more liquid, but the butter and meat juices are usually enough.

Leftover pan juices are liquid gold. Skim off excess fat if desired, then spoon the jus over the shredded pork when reheating. The potatoes and carrots also reheat well, soaking up even more flavor.

For a crispy finish, you can spread the shredded pork on a baking sheet and broil for a few minutes, but it's delicious straight from the slow cooker.

Variations

Add Onions and Garlic: Slice one yellow onion and 4 cloves of garlic and scatter them over the roast before adding the butter. They'll melt into the jus, adding sweetness and depth.
Use Sweet Potatoes: Swap the Yukon Gold potatoes for an equal weight of sweet potatoes, cut into chunks. Their natural sweetness pairs beautifully with the pork and butter.
Add Herbs: Tuck a few sprigs of fresh rosemary and thyme around the roast before cooking. The herbs infuse the meat and vegetables with a subtle woodsy aroma.
Make It Spicy: Add a diced jalapeño or a teaspoon of red pepper flakes along with the vegetables for a gentle heat that cuts through the richness.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Keep the pan juices with the meat to maintain moisture.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a covered pot on the stovetop over low heat, adding a splash of broth or water to restore moisture.

Store leftover pork, potatoes, and carrots in an airtight container in the refrigerator for up to 4 days. Keep the pan juices with the meat to maintain moisture. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed.

This dish can be fully cooked up to 2 days ahead. Cool the pot to room temperature (no more than 2 hours), then refrigerate the pork and vegetables in the cooking liquid.

Reheat in a slow cooker on low or in a covered pot on the stovetop until warmed through.

Serving ideas

Serve the pork shoulder and vegetables straight from the slow cooker for a casual family dinner. Spoon the buttery pan juices over each portion. A side of crusty bread is perfect for soaking up the sauce, and a simple green salad adds freshness.

For a more elegant presentation, serve the shredded pork over a bed of whipped Yukon Gold mashed potatoes, with the carrots and potatoes arranged alongside.

Drizzle with extra jus and garnish with fresh parsley if desired. This makes a hearty, satisfying meal that's sure to impress.

Frequently asked questions

Can this be made with a different cut of pork?

Yes, but stick to a well-marbled cut like pork butt or shoulder. Lean cuts like pork loin will dry out during the long cook. If using a bone-in roast, it will take longer to cook—check for tenderness rather than relying solely on time.

What if the pork isn't tender after 8 hours?

If the pork is still tough, it needs more time. Continue cooking in 30-minute increments until it shreds easily. This can happen if the roast is larger or if the slow cooker runs cool. Patience is key.

Can this be cooked on high instead of low?

You can cook on high for 5-6 hours, but the texture will be less tender than low-and-slow cooking. The low setting allows the collagen to break down gradually, resulting in juicier, more pull-apart meat.

How can the sauce be thickened?

The pan juices are naturally thickened by the butter and vegetable starches. If you prefer a thicker sauce, transfer the liquid to a saucepan and simmer for 10-15 minutes, or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons water.

What should be served with this?

This dish is complete on its own, but it pairs well with crusty bread, a green salad, or steamed green beans. For a heartier meal, serve over mashed potatoes or polenta to soak up the extra jus.

Recipe card

Crockpot Pork Shoulder with Yukon Gold Potatoes and Carrots

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

4 lb boneless pork shoulder roast (Boston butt)
1 1/2 lb baby Yukon Gold potatoes, halved
1 lb heirloom carrots, thick-cut
1/2 cup salted butter (1 stick)

Instructions

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.
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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 25 g
Fat: 30 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.