Portobello Herb Butter Pork Shoulder: 10-Minute Crockpot Pulled Pork Tips, FAQ & printable recipe

Tips for success

For the best flavor, season the pork lightly with salt and pepper before placing it in the slow cooker—the video doesn't show it, but a little extra seasoning never hurts. However, to stay true to the video, you can skip it; the salted butter provides enough salt for most palates. If you prefer a more intense garlic flavor, add an extra tablespoon of minced garlic.

If you want a thicker, more concentrated jus, after shredding the pork, transfer the liquid to a saucepan and simmer on the stovetop for 10 to 15 minutes until reduced. This is optional but gives a richer sauce. For a touch of brightness, a squeeze of lemon juice or a sprinkle of fresh parsley can be added at the end, but the recipe is delicious as is.

The slow cooker is your best friend here—use it to its full potential. Place the mushrooms in a single layer if possible, so they cook evenly. If your slow cooker runs hot, check the pork at the lower end of the time range.

The meat should be fork-tender but not mushy. And remember: the longer the pork cooks, the more tender it becomes, so don't rush it. Low and slow is the way to go.

Variations

• Spicy Kick: Add 1-2 teaspoons of crushed red pepper flakes or a diced jalapeño along with the garlic for a subtle heat. Or stir in a splash of hot sauce when serving.
• Herb Boost: Add a few sprigs of fresh thyme or rosemary on top of the butter before cooking. Remove the stems before shredding. Or stir in a handful of chopped parsley at the end.
• Onion Sweetness: Layer 1 large sliced yellow onion at the bottom of the slow cooker before adding the pork. The onion will caramelize and add sweetness to the jus.
• Balsamic Glaze: After shredding, drizzle the pork with a tablespoon of balsamic glaze and stir gently. The tangy sweetness balances the rich butter and pork.

Storage and make-ahead

Fridge

Store leftover pork in an airtight container in the refrigerator for up to 4 days. Reheat gently with a little broth or water.

Freezer

Freeze the pork and jus in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, stirring occasionally, until heated through. Add a splash of broth or water if needed to loosen the sauce.

Store leftover pork and mushrooms in an airtight container in the refrigerator for up to 4 days. The jus can be stored separately or with the pork. When reheating, add a splash of water or broth to keep the meat moist. Reheat gently in a saucepan over medium-low heat or in the microwave in 30-second intervals, stirring between.

This recipe is perfect for making ahead. Cook the pork as directed, then let it cool completely. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

To serve, reheat gently in a covered pot on the stovetop over low heat, adding a little broth or water to loosen the jus. The flavors actually deepen overnight, making it even better the next day.

Serving ideas

Serve the pulled pork over a bed of whipped Yukon Gold mashed potatoes, as shown in the video. The creamy potatoes soak up the golden jus beautifully. You can also pile the pork onto soft brioche buns for a hearty sandwich, or serve it alongside roasted vegetables or a simple green salad. The jus is meant to be spooned over everything—don't be shy.

For a complete meal, add a side of crusty bread to mop up the buttery sauce. The portobello mushrooms are a integral part of the dish, so don't skip them—they add a meaty, earthy flavor that pairs perfectly with the pork. If you have leftovers, they make a fantastic filling for tacos or quesadillas.

Garnish with fresh thyme or parsley if you like, but the dish is delicious on its own. The bright, savory jus is the star, so be sure to serve extra on the side. This is a comfort-food classic that feels indulgent but is surprisingly simple to put together. Whether it's a weeknight dinner or a weekend feast, this pork shoulder will become a favorite.

Frequently asked questions

Recipe card

Portobello Herb Butter Pork Shoulder: 10-Minute Crockpot Pulled Pork

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 8

Ingredients

• 4 lb boneless Boston butt pork shoulder roast
• 8 oz portobello mushroom caps, thickly sliced
• 2 tbsp minced garlic
• 1/2 cup salted butter (1 stick)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

610

Protein

45 g

Carbohydrates

6 g

Fat

44 g

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