Rosemary Thyme Butter Pork Shoulder: Dump It In and Forget It Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, sear the pork shoulder in a hot skillet with a little oil before placing it in the slow cooker. This adds a deep, caramelized crust that enhances the overall taste.

While the video doesn't show this step, it's a simple way to elevate the dish without much extra effort. If you do sear, be sure to deglaze the pan with a splash of broth or water and add those juices to the slow cooker for even more flavor.

The pan juices are liquid gold. After shredding the pork, return it to the slow cooker and toss it with the sauce so every strand is well coated. If the sauce seems thin, you can simmer it on the stovetop for a few minutes to reduce and concentrate the flavors.

For a thicker gravy, whisk in a slurry of cornstarch and water and cook until bubbly. Serve the extra sauce on the side for those who like it extra moist.

Variations

• Spicy Chipotle Pork: Add 2 chipotle peppers in adobo sauce, minced, along with the garlic. Use only 1 sprig of rosemary and omit the thyme. The smoky heat pairs well with the butter and pork. Serve with pickled onions and warm tortillas.
• Citrus Herb Pork: Replace the fresh thyme with 2 sprigs of fresh oregano and add the zest and juice of 1 orange. Place the orange halves in the slow cooker with the pork. The citrus brightens the rich meat and complements the rosemary beautifully.
• Garlic Lover's Pork: Increase the garlic to 20 cloves and toss them with 1 teaspoon of olive oil before adding. The extra garlic becomes sweet and mellow as it cooks, creating a confit-like texture that you can spread on crusty bread.
• Balsamic Glazed Pork: Add 1/4 cup balsamic vinegar and 2 tablespoons brown sugar to the slow cooker with the butter. The vinegar adds a tangy depth, and the sugar helps create a sticky, caramelized glaze on the shredded meat.

Storage and make-ahead

Fridge

Leftover pork can be refrigerated in an airtight container for up to 4 days. Reheat gently with a splash of broth or water to keep it moist.

Freezer

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

Reheat

Reheat gently on the stovetop or in the microwave, adding a little broth or water to restore moisture. Avoid overheating to prevent drying out.

Store leftover pork in an airtight container in the refrigerator for up to 4 days. The meat will keep well and can be reheated gently in the microwave or on the stovetop with a splash of broth or water to maintain moisture. The flavors often deepen overnight, making leftovers even more delicious.

This dish is perfect for making ahead. Cook the pork as directed, then let it cool completely before refrigerating. It can be made up to 2 days in advance and reheated gently before serving. The meat also freezes well (see freezer instructions), so you can prepare a double batch and save half for a busy weeknight.

Serving ideas

Serve the shredded pork over a bed of creamy mashed potatoes, spooning the buttery pan juices over the top. The rich sauce soaks into the potatoes, creating a comforting and satisfying bite.

For a lighter option, serve it on a bed of greens or alongside roasted vegetables. The pork also makes incredible sandwiches—pile it high on brioche buns with a spoonful of the cooking liquid for a messy, delicious meal.

This dish pairs beautifully with simple sides that let the pork shine. Consider roasted carrots, green beans, or a crisp green salad with a tangy vinaigrette to cut through the richness.

For a complete feast, add some crusty bread to mop up every last drop of the savory jus. The leftovers are just as versatile—use them in tacos, quesadillas, or as a topping for nachos.

Frequently asked questions

Recipe card

Rosemary Thyme Butter Pork Shoulder: Dump It In and Forget It

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 4 lb boneless Boston butt pork shoulder roast
• 12 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 stick salted butter

Instructions

1. Place the pork shoulder roast in the center of the slow cooker. Scatter the smashed garlic cloves over the top, then lay the fresh rosemary and thyme sprigs over the roast. The herbs will perfume the meat as it cooks.
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 blending with the juices to create a rich sauce.
3. Cover the slow cooker and cook on low for 8 hours, or on high for 5-6 hours, until the pork is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for food safety, but the meat will be most tender at 195-205°F (91-96°C). Let it rest for 3 minutes before slicing.
4. Remove the herb sprigs and any large garlic cloves (they will be soft and can be mashed into the sauce). Transfer the pork to a cutting board and shred with two forks. Return the shredded meat to the slow cooker and toss with the pan juices. Serve hot, spooning extra jus over the top.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

2 g

Fat

38 g

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