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

Before you start

Before starting, make sure the slow cooker is clean and ready. Thinly slice the onions—aim for about 1/4-inch thick so they soften evenly.

Measure out the consommé and gravy, and have the butter ready to cut into pats. If using a liner, place it in the slow cooker now. No other prep is needed; the recipe is designed to be as hands-off as possible.

Instructions

Assemble and Set

1. 1Layer the Roast and Onions
   Place the pork sirloin roast in the center of the slow cooker insert. Scatter 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 sits in the center with onions piled on top and consommé pooling around the edges.
   Tip Use a 6-quart slow cooker so the roast fits comfortably without crowding.
2. 2Add Gravy and Butter
   Pour the brown gravy over the roast and onions. Dot the top of the roast with the butter pats. Do not stir—the layers will meld during cooking.
   Look for The roast is coated with gravy and butter, creating a rich base for slow cooking.
   Tip Cutting the butter into small pieces helps it melt evenly.

At the end of this phase, the slow cooker contains the raw roast, onions, consommé, gravy, and butter.

The liquid should cover the bottom of the insert, and the onions should be piled on top of the roast. This is the point where everything is ready to cook; no further action is needed.

Slow Simmer

3. 3Slow Cook Until Fork-Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C), but for shredding, it will be higher. Let it rest for 3 minutes before slicing.
   Look for The meat is deeply browned and the onions are caramelized, with a rich aroma filling the kitchen.
   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 cook time.
4. 4Rest the Roast
   Turn off the slow cooker and let the roast rest in the cooking liquid for at least 10 minutes. This allows the juices to redistribute and makes shredding easier.
   Look for The roast is resting in the rich gravy, absorbing extra flavor.
   Tip Resting also helps the meat stay moist and tender.

After 8 to 10 hours on low, the kitchen will smell deeply savory and sweet. The roast should be fork-tender, and the onions will have collapsed into silky ribbons. The gravy will be a rich mahogany color. This is the moment to turn off the heat and let the roast rest.

Shred and Serve

5. 5Shred the Pork
   Transfer the roast to a cutting board and shred with two forks, discarding any large fat pieces. Return the shredded pork to the slow cooker and toss with the gravy and caramelized onions.
   Look for The pork shreds easily into moist, tender strands.
   Tip Use a pair of forks or meat claws for quick shredding.
6. 6Serve and Enjoy
   Spoon the shredded pork and gravy onto plates or into brioche slider buns. Serve hot, with extra gravy spooned over the top.
   Look for The pork is glossy with gravy and the onions are silky.
   Tip For a low-carb option, serve over mashed cauliflower or roasted vegetables.

After resting, the pork shreds easily and the gravy coats each strand. The onions are soft and sweet, and the overall dish looks glossy and inviting. Serve immediately with your favorite sides, and enjoy the fruits of your slow cooker's labor.

Common mistakes

One common mistake is lifting the lid too often to check on the roast. Each time you open the slow cooker, heat escapes and adds 20 minutes to the cooking time.

Another is using a roast that is too large for the slow cooker—it should fit with at least an inch of space around it. Finally, resist the urge to stir; the layers create the perfect cooking environment.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature reaches at least 145°F (63°C), though for shredding it will likely be higher—around 190°F to 200°F (88°C to 93°C) is ideal.

The onions should be soft and caramelized, and the gravy should be thick and glossy. If the gravy seems thin, you can simmer it on the stovetop after removing the pork.

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