Guinness Onion Butter Pork Roast: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. There's no need to brown the pork first—this recipe is designed to be as simple as possible. Pat the pork dry with paper towels, but don't season it; the butter and stout provide plenty of flavor.

Peel the pearl onions if they aren't already peeled—you can use frozen pearl onions to save time. Have the Guinness and butter at hand. The entire prep takes about 10 minutes.

Instructions

Layer and Pour

1. 1Layer the Roast and Onions
   Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the pearl onions around the roast, tucking some underneath for even cooking.
   Look for The roast sits snugly in the pot with onions nestled around it.
   Tip If the roast is larger than the pot, trim it to fit.
2. 2Pour Over the Stout
   Slowly pour the Guinness stout over the roast and onions. The liquid should come about halfway up the sides of the roast, not fully submerge it.
   Look for The dark stout foams slightly as it hits the meat.
   Tip Use a full 12-ounce bottle; the alcohol will cook off during the long cooking time.
3. 3Top with Butter
   Place the whole stick of salted butter on top of the roast. It will melt and baste the meat as it cooks.
   Look for The butter sits like a golden pat on the roast.
   Tip Cutting the butter into pieces isn't necessary; it melts evenly.

After layering the pork, onions, stout, and butter, the slow cooker should look colorful and aromatic. The butter sits atop the roast, ready to melt.

The stout has foamed slightly around the meat. The onions are nestled in the liquid. This is the 'dump it in' stage—no cooking yet, but everything is in place.

Slow-Cook and Shred

4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 8 hours, or until the pork is fork-tender and easily shreds. Avoid opening the lid during cooking to maintain temperature. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat is tender and the onions are soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a faster option, cook on HIGH for 4-5 hours, but low and slow yields the best texture.
5. 5Shred the Pork
   Remove the roast to a cutting board. Let it rest for at least 3 minutes, then shred with two forks. Return the shredded pork to the slow cooker and stir into the juices.
   Look for The pork pulls apart easily and is moist.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim off excess fat from the surface if desired, but keep the flavorful jus.

After 8 hours on low, the kitchen smells deeply savory and malty. The pork is fork-tender, and the onions are soft and translucent. The cooking liquid is a rich, golden-brown jus with butter emulsified. Shred the meat and return it to the pot; it should be moist and glistening.

Serve

6. 6Serve and Enjoy
   Serve the shredded pork and onions over mashed potatoes or with crusty bread, spooning the buttery stout jus over the top.
   Look for The pork is glossy with sauce and the onions are tender.
   Tip The jus is delicious—don't skip spooning it over each serving.

When served, the pork is piled high on a plate with onions and a generous spoonful of jus. The meat is tender, the onions are sweet, and the sauce is glossy and buttery. The first bite is rich, savory, and satisfying, with the stout flavor coming through clearly.

Common mistakes

One common mistake is opening the slow cooker lid too often to check on the food. Every time you lift the lid, heat escapes and adds 20-30 minutes to the cooking time. Trust the process and leave it closed.

Another mistake is overloading the slow cooker with too much liquid—you only need the stout, not additional broth or water. The pork will release its own juices as it cooks. Finally, don't skip the rest time after cooking; it keeps the meat moist.

How to tell it’s done

The pork is done when it's fork-tender and easily shreds. To check, insert a fork into the thickest part of the roast; it should twist easily and pull apart.

The internal temperature should reach at least 145°F (63°C) for food safety, but since it's cooked low and slow, it will likely be higher. Let the roast rest for at least 3 minutes before shredding to allow the juices to redistribute.

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