French Onion Butter Pork Shoulder: 5-Ingredient Slow Cooker Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and all the ingredients on hand. Thinly slice the onions—this helps them cook down and caramelize evenly.

There's no need to trim excess fat from the pork shoulder; it will render during cooking and add flavor.

Measure out the beef consommé and have the butter ready to go. This recipe is incredibly straightforward: layer, pour, top with butter, and walk away.

Instructions

Layer and Butter

1. 1Layer the Roast and Onions
   Place the pork shoulder roast in the center of a 6-quart slow cooker. Pile the sliced Vidalia onions over and around the roast. Pour the beef consommé around the base of the roast, being careful not to rinse the onions off the top.
   Look for The roast is nestled in the onions, with consommé pooling around the bottom.
   Tip No need to sear the pork first; the long slow cook builds flavor and tenderness.
2. 2Add the Butter
   Unwrap the stick of salted butter and place it directly on top of the seasoned roast. It will melt and baste the meat as it cooks, creating a rich, silky sauce.
   Look for The butter sits prominently on the roast, ready to melt.
   Tip If the roast is very lean, you can add an extra tablespoon of butter for more richness.

The pork shoulder sits in the center of the slow cooker, surrounded by sliced onions. The beef consommé pools around the base, and the stick of butter sits on top, ready to melt. The raw ingredients look simple but promise a rich transformation.

Slow Cook and Shred

3. 3Cover and Cook Low and Slow
   Cover the slow cooker and 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. The onions will caramelize and the liquid will become a savory, buttery jus. Let it rest for 3 minutes before slicing.
   Look for The aroma of onions and butter fills the kitchen; the pork is tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking—each peek releases heat and adds time.
4. 4Shred the Pork
   Transfer the roast to a cutting board and let it rest for at least 10 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat. Return the shredded pork to the slow cooker and stir it into the onion-butter jus.
   Look for The pork pulls apart easily with no resistance.
   Tip For chunkier pieces, shred less; for finer texture, shred more thoroughly.

After hours of gentle cooking, the kitchen smells of caramelized onions and butter. The pork is fork-tender, the onions have melted into silky strands, and the liquid has become a glossy, golden jus. Shredding is effortless.

Serve

5. 5Serve and Enjoy
   Serve the French Onion Butter Pork Shoulder over whipped Yukon Gold mashed potatoes, spooning plenty of the caramelized onions and buttery jus over the top. Enjoy warm.
   Look for The pork is glossy with jus, onions are silky, and the aroma is irresistible.
   Tip Leftovers keep well and taste even better the next day.

The shredded pork is coated in the buttery onion jus, glistening and aromatic. Served over mashed potatoes or on its own, it's a comforting, satisfying dish with a deep savory flavor.

Common mistakes

One common mistake is lifting the lid too often to check on the pork. Each time you open the slow cooker, heat escapes, extending the cooking time.

Another is using a lean cut of pork, which will dry out; stick with a well-marbled Boston butt. Finally, don't skip the resting time after cooking—it allows the juices to redistribute, making the meat even more tender and flavorful.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with two forks. It should reach an internal temperature of at least 145°F (63°C), but because it cooks low and slow, it will likely be much higher, ensuring maximum tenderness.

The onions should be soft and caramelized, and the liquid should be a rich, golden-brown jus. If the pork isn't shredding easily, cook it for another hour or two until it is.

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