French Onion Dijon Cream Pork Shoulder Step-by-step instructions

Before you start

Before starting, ensure the pork shoulder is trimmed of any excess fat, but leave a thin layer on top to keep it moist. Slice the onions thinly and evenly so they cook at the same rate. Measure out all the liquid ingredients and have them ready at the slow cooker.

No need to brown the pork first—this recipe is truly dump-and-go. Have a large cutting board and two forks ready for shredding, and prepare the rice just before serving so it stays hot and fluffy.

Instructions

Layer and Set

1. 1Layer the Roast
   Place the pork shoulder into the center of a 7-quart slow cooker. Scatter the sliced Vidalia onions over the top of the roast. Pour the beef consommé around the base of the roast, avoiding washing the onions off the meat.
   Look for The roast sits in the center with onions piled on top and consommé pooling around the sides.
   Tip If the roast is larger than the slow cooker, trim it to fit, but keep the fat cap intact for moisture.
2. 2Add the Creamy Mixture
   In a small bowl, stir together the sour cream and whole-grain Dijon mustard. Dollop this mixture over the top of the onions and roast. Pour the au jus along the side of the slow cooker, not directly over the sour cream mixture.
   Look for The top is covered with pale yellow dollops of the mustard-cream mixture, with dark au jus pooling at the edges.
   Tip Mixing the sour cream and mustard before adding prevents lumps and ensures even distribution.

At this point, the slow cooker contains the raw pork, onions, and liquids. The aroma is fresh and savory. Check that the onions are evenly distributed and the liquids cover the bottom of the pot.

The sour cream mixture should be dolloped on top, not stirred in. Everything should look neat and ready to cook.

Slow-Cook and Shred

3. 3Slow-Cook the Pork
   Cover the slow cooker and cook on LOW for 8 to 10 hours, until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 145°F (63°C), though for optimal tenderness, cook until it reaches 195°F to 205°F (91°C to 96°C). Let it rest for 3 minutes before slicing.
   Look for The liquid is bubbling gently and the onions have turned deep golden and translucent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking; each peek adds 20 minutes of cooking time.
4. 4Shred the Pork
   Transfer the roast to a cutting board. Using two forks, shred the pork into bite-sized ribbons, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the onion gravy.
   Look for The meat pulls apart easily into moist, tender strands.
   Tip For even coating, toss the shredded pork gently in the sauce rather than stirring vigorously.

After 8 to 10 hours, the kitchen smells richly of caramelized onions and roasted pork. The liquid is bubbling gently, and the meat is visibly falling apart. The onions have turned golden and soft. Before shredding, ensure the pork is fork-tender and the internal temperature is at least 145°F (63°C).

Serve and Enjoy

5. 5Serve Over Rice
   Spoon steamed white rice onto serving plates. Top with a generous portion of the pork and ladle the creamy onion gravy over the top. Serve hot.
   Look for The pork is glossy with gravy and the rice is fluffy and steaming.
   Tip For a low-carb option, serve over cauliflower rice or mashed potatoes.

The shredded pork is coated in a creamy, amber gravy with ribbons of onion. The texture is moist and tender, and the flavor is savory with a tangy mustard kick. Serve over steaming rice, and enjoy the satisfying clink of the spoon as you plate.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using a lean cut like pork loin, which will dry out and become tough.

Also, resist the urge to add extra liquid—the pork releases its own juices, and the sauce will be too thin if over-diluted. Finally, do not skip shredding the pork in the slow cooker; this allows it to soak up the gravy and become even more flavorful.

How to tell it’s done

The pork is done when it is fork-tender and easily pulls apart with little resistance. The internal temperature should register at least 145°F (63°C), but for optimal shredding, aim for 195°F to 205°F (91°C to 96°C).

The onions should be translucent and caramelized, and the gravy should be thick enough to coat a spoon. If the meat still resists shredding, cook for another 30 to 60 minutes and check again.

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