Portobello Herb Butter Pork Shoulder: 10-Minute Crockpot Pulled Pork Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If your pork roast is tied with netting or twine, remove it before placing the roast in the cooker. Slice the portobello mushrooms into thick strips, about 1/2-inch wide.

Mince the garlic if using fresh cloves. Measure the butter and have it ready. No other prep is needed—no searing, no browning, no marinating. This is a true dump-and-go meal.

Instructions

Layer and Butter

1. 1Layer the Roast
   Place the pork shoulder in the center of a 6-quart slow cooker. Scatter the sliced portobello mushrooms over and around the roast, then sprinkle the minced garlic evenly over the top.
   Look for The mushrooms and garlic cover the top of the roast in an even layer.
   Tip No need to sear the pork first—the long slow cook builds deep flavor without browning.
2. 2Add the Butter
   Place the whole stick of salted butter on top of the seasoned roast. It will melt as the slow cooker heats, basting the meat and mushrooms.
   Look for The butter sits on top of the roast, ready to melt into the cooking liquid.
   Tip Use cold butter straight from the fridge; it melts evenly during the long cook.

You should see the pork roast centered in the cooker, surrounded by thick slices of portobello and a sprinkle of minced garlic. The cold butter sits on top, ready to melt. The ingredients are raw and colorful—the pork is pink, the mushrooms are dark and firm, and the garlic is pale. The cooker is covered and set to LOW.

Low and Slow

3. 3Slow-Cook
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the pork is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C), but for pulled pork, aim for 200°F (93°C) for maximum tenderness. Let it rest for 3 minutes before slicing.
   Look for The pork is falling-apart tender and the liquid is bubbling gently around the edges.
   Safe temperature 200°F (93°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking—each peek releases heat and adds time.

After several hours, the kitchen fills with the rich smell of pork and butter. The lid is hot to the touch, and you may hear a gentle bubbling as the liquid simmers.

When you finally lift the lid, you'll see the pork is deeply browned, the mushrooms are soft and dark, and the liquid is a golden, buttery jus with wisps of steam rising.

Shred and Serve

4. 4Rest and Shred
   Turn off the slow cooker. Transfer the roast to a cutting board and let it rest for at least 10 minutes. Using two forks, shred the pork into bite-size ribbons, discarding any large fat pieces.
   Look for The meat pulls apart easily with little resistance.
   Tip Resting lets the juices redistribute, keeping the shreds moist.
5. 5Return to the Jus
   Return the shredded pork to the slow cooker with the mushrooms and buttery pan juices. Stir gently to coat everything in the golden liquid. Serve hot, spooning extra jus over each portion.
   Look for The pork is glossy and coated with the buttery jus.
   Tip For extra flavor, let the shredded pork sit in the jus for 10 minutes before serving.

The pork is so tender it falls apart with a fork. The mushrooms have absorbed the buttery liquid and are silky and rich. The jus is glossy and coats the back of a spoon. The shredded pork is moist and glistening, with ribbons of meat that are easy to pull apart. Serve it hot, with extra jus spooned over the top.

Common mistakes

The most common mistake is lifting the lid to peek. Every time you open the slow cooker, you release heat and add 20 to 30 minutes of cooking time. Resist the urge. Another mistake is using a lean cut of pork, like tenderloin—it will dry out.

Stick with pork shoulder. Also, don't skip the resting step after cooking; letting the meat rest before shredding keeps the juices in the meat rather than on the cutting board.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with a fork. The internal temperature should read at least 145°F (63°C) for safety, but for pulled pork, the ideal temperature is around 200°F (93°C), which breaks down the collagen and makes the meat melt-in-your-mouth tender.

If the meat is still tough, cook for another 30 minutes and check again. The mushrooms should be soft and deeply flavored, and the jus should be golden and glossy.

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