French Onion Butter Pork Sirloin Roast (Slow Cooker) Step-by-step instructions

Before you start

Before starting, pat the pork sirloin roast dry with paper towels—this helps the seasoning adhere, though this recipe doesn't require extra salt if using salted butter and consommé.

Thinly slice the onions (about 1/4-inch thick) so they cook evenly and melt into the jus. Have the beef consommé measured and the butter at room temperature for even melting. No need to sear the meat; the slow cooker does all the work.

Instructions

Layer and Set

1. 1Layer the Roast and Onions
   Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the sliced Vidalia onions over and around the roast, then pour the beef consommé around the base, avoiding the top of the meat.
   Look for The onions should cover the roast in a thick layer, with consommé pooling at the bottom.
   Tip Do not stir after adding the consommé; the onions will stay on top and caramelize during cooking.
2. 2Add the Butter
   Place the stick of salted butter directly on top of the seasoned roast, right in the center. It will melt and baste the meat as it cooks.
   Look for The butter sits as a solid block on the roast; it will melt during cooking.
   Tip For even distribution, you can slice the butter into pats and lay them over the roast.

The slow cooker is filled with the raw roast, a thick layer of onions, and consommé pooling around the edges. The butter sits on top, ready to melt.

It looks simple, but the aromas of onion and beef will start to fill the kitchen as the cooker warms. Check that the roast is centered and the onions are evenly distributed; no need to stir.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and shreds easily. The onions will turn deeply golden and the liquid will become a rich, buttery jus. Let it rest for 3 minutes before slicing.
   Look for The pork should be fall-apart tender, and the onions should be soft and caramelized. The jus will be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If cooking on HIGH, check at 4 hours; pork sirloin can dry out if overcooked on high.
4. 4Shred the Pork
   Transfer the roast to a cutting board and let it rest for at least 3 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any large fat pieces. Return the shredded pork to the slow cooker and stir gently to coat with the jus and onions.
   Look for The pork should pull apart with almost no resistance, leaving moist, tender shreds.
   Tip For extra flavor, let the shredded pork sit in the jus for 10-15 minutes before serving.

After 8 hours on low, the kitchen smells of rich, buttery onion. The pork is visibly falling apart, the onions have collapsed into a golden, jammy mass, and the jus is bubbling gently at the edges. The meat should be so tender that a fork twists through it easily. Shred it and return it to the pot to soak up the juices.

Serve and Savor

5. 5Serve Over Mashed Potatoes
   Spoon the shredded pork and onions over a bed of mashed potatoes, or onto crusty bread for a French onion-inspired sandwich. Ladle extra jus over the top.
   Look for The pork is glossy with jus, and the onions are silky and sweet.
   Tip For a low-carb option, serve over roasted vegetables or cauliflower mash.

The shredded pork is glossy with jus, the onions are silky and sweet, and each spoonful is rich with butter and beef flavor. The jus is thick enough to coat a spoon but still pourable. Serve over mashed potatoes or crusty bread, and watch the dish disappear. The final taste is savory, sweet, and deeply satisfying.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends cooking time. Resist the urge to peek. Another is using a lean cut and overcooking it on high; pork sirloin can dry out if cooked too long on high heat.

Stick to low for the best texture. Also, don't skip the resting time after shredding—letting the pork sit in the jus allows it to absorb the flavors and stay moist.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with no resistance. The internal temperature should reach at least 145°F (63°C) for food safety, but because it's cooked low and slow, it will likely be much higher—around 190°F to 200°F (88°C to 93°C)—which is ideal for shredding.

The onions should be soft and deeply caramelized, and the jus should be a rich, golden brown. If the pork isn't shredding easily, cook for another 30-60 minutes.

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