Dinner · Part 3 of 3: Tips & recipe card

French Onion Dijon Cream Pork Shoulder Tips, FAQ & printable recipe

Name: French Onion Dijon Cream Pork Shoulder
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb boneless pork shoulder (Boston butt); 2 large Vidalia onions, thinly sliced; 1 cup beef consommé; 1/2 cup sour cream; 3 tbsp whole-grain Dijon mustard; 1/2 cup au jus; cooked white rice, for serving

By Clara Weller · Oct 28, 2026

Pulled pork shoulder in creamy Dijon onion gravy in a black slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the best flavor, use a high-quality beef consommé and au jus. The richer the base, the more depth the final gravy will have.

If you have time, you can make your own au jus by simmering beef broth with a splash of red wine and a sprig of thyme. The mustard adds a sharpness that cuts through the richness, so don't be tempted to reduce it.

To achieve perfectly caramelized onions, slice them thinly and evenly. They will cook down significantly, so don't worry about using too many.

If you prefer a smoother gravy, you can blend the onions and sauce before adding the pork back. For an extra layer of flavor, consider adding a bay leaf or a few sprigs of fresh thyme during cooking, but remove them before serving.

Variations

Cheesy Sandwich: Pile the pork onto toasted hoagie rolls, top with provolone or Swiss cheese, and broil until melted and bubbly. Serve with extra gravy for dipping.
Spicy Kick: Add a teaspoon of crushed red pepper flakes or a minced jalapeño to the slow cooker for a subtle heat that complements the tangy mustard.
Herb Infusion: Add a few sprigs of fresh thyme and a bay leaf to the slow cooker before cooking. Remove them before shredding for an earthy, aromatic note.
Low-Carb Bowl: Serve the pork over cauliflower rice or sautéed spinach instead of white rice. The rich gravy makes it satisfying without the extra carbs.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The gravy will thicken when chilled; add a splash of broth when reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered skillet over medium-low heat, stirring occasionally, until heated through. Add broth or water to loosen the sauce if needed.

Store leftover pork in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making leftovers even more delicious. Reheat gently in a skillet or microwave, adding a splash of broth or water if the sauce has thickened too much.

This dish is ideal for making ahead. Prepare the recipe as instructed, then let the pork cool completely before storing. It can be refrigerated for up to 4 days or frozen for up to 3 months. The reheated pork tastes just as good as fresh, making it perfect for meal prep or entertaining.

Serving ideas

Serve this French Onion Dijon Cream Pork over steamed white rice, which soaks up the luscious gravy beautifully. For a heartier meal, try it over egg noodles or mashed potatoes.

The creamy, tangy pork also makes a fantastic filling for sandwiches or tacos—just pile it high on crusty bread or warm tortillas and top with a little extra mustard.

To round out the meal, add a simple green salad or roasted vegetables on the side. The richness of the pork pairs well with bright, acidic sides like a lemon vinaigrette or pickled onions.

For a low-carb option, serve over cauliflower rice or alongside sautéed greens. Garnish with fresh parsley or chives if desired, though the dish is delicious on its own.

Frequently asked questions

Can this pork shoulder be made in an Instant Pot?

Yes, but the cooking time will be much shorter. Sear the pork on sauté mode, then add the remaining ingredients and cook on high pressure for 60 to 75 minutes, followed by a natural release. The result will be tender, though the onions won't caramelize as deeply as in a slow cooker.

What is the best cut of pork for this recipe?

Pork shoulder (also called Boston butt) is ideal because it has enough fat and connective tissue to become tender and flavorful after long cooking. Pork loin or tenderloin are too lean and will dry out.

Can the sour cream be substituted with something else?

Greek yogurt or crème fraîche can be used in place of sour cream. They have a similar tang and creaminess. For a dairy-free option, use a full-fat coconut cream, though the flavor will be slightly different.

How can the gravy be thickened if it's too thin?

If the gravy is too thin after shredding, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker. Let it cook for 10 to 15 minutes until thickened. Alternatively, simmer the sauce on the stovetop to reduce it.

Can this recipe be doubled?

Yes, but ensure the slow cooker is not more than two-thirds full. Increase the cooking time by 1 to 2 hours, and check the internal temperature to ensure it reaches at least 145°F (63°C).

Recipe card

French Onion Dijon Cream Pork Shoulder

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

4 lb boneless pork shoulder (Boston butt)
2 large Vidalia onions, thinly sliced
1 cup beef consommé
1/2 cup sour cream
3 tbsp whole-grain Dijon mustard
1/2 cup au jus
cooked white rice, for serving

Instructions

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.
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.
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.
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.
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.

Contains: milk, mustard, gluten

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 18 g
Fat: 24 g

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

Next recipe

Slow cooker pork shoulder with creamy Dijon sauce, garlic, and fresh herbs in a black crockpot

Dinner · 8 h 20 min

Rosemary Thyme Dijon Cream Pork Shoulder

See the recipe → →

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.