Rosemary Thyme Butter Pork Sirloin Roast

This slow-cooker pork sirloin roast is the definition of set-it-and-forget-it. With just five ingredients—pork, garlic, rosemary, thyme, and butter—you get a main dish that shreds like pulled pork and tastes like a Sunday dinner.

The butter melts into the meat, creating a rich, golden jus that coats every bite. Serve it over mashed potatoes or tucked into sandwiches. It's the kind of meal that feels special but requires almost no effort.

This recipe turns a humble pork sirloin roast into a melt-in-your-mouth centerpiece with minimal hands-on time. The slow cooker does all the work: low heat, long cooking, and a generous amount of butter transform a lean cut into tender, shreddable meat.

Fresh rosemary and thyme infuse the pork with woodsy aroma, while smashed garlic cloves soften into sweet confit. The result is a deeply savory dish with a silky pan sauce that begs to be spooned over everything.

Ingredients

Why this recipe works

Pork sirloin roast is a lean, economical cut that benefits from slow, moist cooking. The low heat of the slow cooker breaks down the connective tissue, turning what could be a dry roast into fork-tender shreds.

The butter adds richness and helps carry the flavors of the herbs and garlic throughout the meat.

Cooking on low for 8 to 10 hours allows the collagen to melt into gelatin, giving the pork a silky texture. The garlic cloves soften into a sweet, spreadable confit, and the rosemary and thyme release their essential oils slowly, infusing the meat and the jus with complex herbal notes.

Notes and substitutions

Choose a pork sirloin roast that is well-trimmed but not completely lean; a little fat adds flavor and moisture. If the roast is tied, leave the netting on during cooking and remove it before shredding. Smashed garlic cloves, not minced, hold up better during the long cook and become mellow and sweet.

A 6-quart slow cooker is ideal for this size roast; if using a smaller cooker, cut the roast in half to fit.

Fresh herbs are preferred, but if using dried, reduce the amounts by half and add them with the garlic. The butter can be salted or unsalted—if unsalted, add a pinch of salt to the roast before cooking.

• pork sirloin roast: pork shoulder or pork butt, trimmed of excess fat
• salted butter: unsalted butter plus 1/2 teaspoon kosher salt
• fresh rosemary and thyme: 1 tablespoon dried rosemary and 1 teaspoon dried thyme, added with the garlic

Equipment

• Slow cooker (6-quart or larger)
• Tongs
• Two forks for shredding
• Cutting board
• Chef's knife
• Measuring cups