Dump-and-Go Crockpot Dijon Cream Pork Shoulder Step-by-step instructions

Before you start

Before starting, pat the pork shoulder dry with paper towels and let it sit at room temperature for up to 30 minutes while you prepare the other ingredients. Halve the cremini mushrooms, measure the sour cream and mustard, and have the au jus ready.

No need to brown the meat — the slow cooker does all the work. Make sure your slow cooker is at least 6 quarts so the pork fits comfortably and the heat circulates evenly.

Instructions

Assemble the Slow Cooker

1. 1Layer the Pork and Seasonings
   Place the pork shoulder roast in the center of a 6-quart slow cooker. Sprinkle the dry onion soup mix evenly over the top of the roast. Scatter the halved cremini mushrooms around the sides of the pork, tucking them into the corners of the slow cooker.
   Look for The roast sits in the middle with soup mix dusted over the top and mushrooms nestled around it.
   Tip If the roast is thicker in one spot, turn it so the thickest part faces the outside of the slow cooker for even cooking.
2. 2Add the Creamy Toppings
   Dollop the sour cream over the top of the roast, spreading it slightly with the back of a spoon. Add the whole-grain Dijon mustard in small spoonfuls over the sour cream. Pour the beef au jus along the side of the roast, being careful not to wash the seasonings off the top.
   Look for The top of the pork is covered with white and yellow dollops, and the au jus pools at the base.
   Tip Pouring the au jus down the side keeps the dry seasonings in place and creates a flavorful braising liquid.

At this stage, the pork roast sits in the center of the slow cooker, dusted with onion soup mix and surrounded by halved mushrooms.

Dollops of sour cream and mustard dot the top, and the au jus pools around the base. The ingredients look rustic and colorful, and the aroma is savory and inviting.

Slow-Cook the Pork

3. 3Cover and Cook Low and Slow
   Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the pork is fork-tender and easily shreds. Do not open the lid during cooking to keep the heat and moisture inside. Let it rest for 3 minutes before slicing.
   Look for The pork is fork-tender and the sauce is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to peek — every time the lid lifts, heat escapes and adds to the cooking time.
4. 4Shred the Pork
   Remove the pork roast to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauce and mushrooms. Let it rest in the warm sauce for 5 minutes to absorb the flavors.
   Look for The pork pulls apart easily into moist, tender ribbons.
   Tip If the sauce seems thin, leave the lid off for 10 minutes on HIGH to let it reduce slightly.

After hours of cooking, the kitchen fills with the rich aroma of braised pork and mushrooms. The sauce is bubbling gently around the edges, and the meat is visibly tender, beginning to fall apart. The pork should easily shred with two forks, and the mushrooms have absorbed the savory liquid.

Shred and Serve

5. 5Serve Over Rice
   Spoon steamed white rice onto serving plates. Top with the shredded pork and mushrooms, and ladle the creamy Dijon pan gravy over the top. Serve hot.
   Look for The pork is piled over rice and coated with the glossy, creamy gravy.
   Tip For extra richness, stir a spoonful of the cooking liquid into the rice before adding the pork.

The shredded pork is moist and glistening, coated in a creamy, golden-brown gravy. The mushrooms are tender and flavorful. Plated over steamed rice, the dish looks hearty and comforting, with the sauce soaking into the rice. A final spoonful of gravy over the top adds the finishing touch.

Common mistakes

One common mistake is lifting the lid to check on the meat, which lets heat escape and extends cooking time. Another is using a lean cut like pork loin, which will dry out; stick with pork shoulder. Also, don't skip the au jus — it provides essential moisture and flavor.

If the sauce looks too thin after shredding, simmer it uncovered on HIGH for 10 minutes to reduce. Finally, be careful not to overseason; the onion soup mix is salty, so taste before adding more salt.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender, meaning a fork inserted into the thickest part twists easily and the meat shreds without resistance.

In practice, it will likely exceed 190°F (88°C) after the long cook, which is ideal for breaking down connective tissue. The mushrooms should be soft and the sauce should be bubbling gently. Let the pork rest in the sauce for 5 minutes after shredding to allow it to soak up the flavors.

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