Dinner · Part 3 of 3: Tips & recipe card

Rosemary Thyme Butter Pork Sirloin Roast Tips, FAQ & printable recipe

Name: Rosemary Thyme Butter Pork Sirloin Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 1/2 lb boneless pork sirloin roast; 12 garlic cloves, smashed; 4 fresh rosemary sprigs; 6 fresh thyme sprigs; 1/2 cup salted butter (1 stick)

By Clara Weller · Oct 28, 2026

Shredded pork sirloin roast in a slow cooker with garlic and herbs

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the best flavor, use fresh herbs rather than dried. Rosemary and thyme sprigs can be left whole during cooking and removed before serving, or you can chop the leaves and stir them into the jus.

If you prefer a thicker sauce, remove the meat after shredding and simmer the jus on the stovetop for a few minutes to reduce.

This recipe is forgiving: if the roast is larger or smaller, adjust the cooking time by about an hour per pound.

For a spicy kick, add a pinch of red pepper flakes with the garlic. The leftovers are excellent in tacos, on salads, or mixed into mac and cheese.

Variations

Citrus Herb: Add the zest and juice of one orange to the slow cooker along with the butter. The citrus brightens the rich pork and pairs beautifully with the rosemary and thyme.
Spicy Chipotle: Stir 2 tablespoons of chopped chipotle peppers in adobo sauce into the butter before placing it on the roast. The smoky heat adds depth without overwhelming the herbs.
Garlic Lover's: Increase the garlic to 20 cloves and slice them instead of smashing. The garlic will melt into the jus, creating an intensely savory sauce.
Balsamic Glaze: After shredding, stir 2 tablespoons of balsamic vinegar into the jus. The tangy vinegar cuts through the richness and adds a glossy finish.

Storage and make-ahead

Fridge: Store in the refrigerator in an airtight container for up to 4 days. Reheat gently with a splash of broth.
Freezer: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a skillet over medium heat, adding a splash of broth or water, until warmed through. Or microwave in 30-second bursts, stirring between.

Refrigerate leftover pork in an airtight container for up to 4 days. Store the jus separately or with the meat.

To reheat, warm gently in a skillet or microwave, adding a splash of broth or water to keep it moist.

The entire dish can be made a day ahead. Cook and shred the pork, then cool and refrigerate in its juices. Reheat gently on the stovetop or in the oven before serving. The flavors deepen overnight.

Serving ideas

Serve the shredded pork over whipped Yukon Gold mashed potatoes, spooning the golden jus over the top.

The creamy potatoes soak up the buttery sauce, and the herbs add a fresh note. A simple green salad or roasted vegetables round out the meal.

For a casual dinner, pile the pork onto soft rolls and serve with pickles and coleslaw. The jus can be served on the side for dipping. This dish also works well over polenta, rice, or egg noodles.

Frequently asked questions

Can this recipe be made with a different cut of pork?

Yes, pork shoulder or pork butt work well because they have more fat and collagen, resulting in even more succulent shreds. Adjust the cooking time as needed; shoulder may take slightly longer to become fork-tender. Pork loin can be used but will be leaner and may dry out if overcooked.

Is it necessary to brown the pork before slow cooking?

No, browning is not necessary. The slow cooker produces a flavorful jus without searing. However, if time allows, searing the roast in a hot skillet for 2 to 3 minutes per side can add a deeper, caramelized flavor.

What is the best way to shred the pork?

Use two forks to pull the meat apart, or for larger quantities, use a stand mixer with the paddle attachment on low speed. Let the meat cool slightly before shredding to avoid burning your fingers. The meat should be tender enough to shred easily.

How can the sauce be thickened?

After removing the pork, transfer the jus to a saucepan and simmer over medium heat for 10 to 15 minutes to reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the hot jus, cooking until thickened.

Can this recipe be cooked on high instead of low?

Yes, cooking on high for 4 to 5 hours works, but the meat may not be as tender and the flavors may not develop as deeply. Low and slow is recommended for the best texture and flavor.

Recipe card

Rosemary Thyme Butter Pork Sirloin Roast

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

3 1/2 lb boneless pork sirloin roast
12 garlic cloves, smashed
4 fresh rosemary sprigs
6 fresh thyme sprigs
1/2 cup salted butter (1 stick)

Instructions

Place the pork sirloin roast in the center of the slow cooker. Scatter the smashed garlic cloves over the top, then lay the rosemary and thyme sprigs evenly over the roast.
Place the stick of salted butter directly on top of the seasoned roast. It will melt as the slow cooker heats, basting the meat.
Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and easily shreds. The roast should reach an internal temperature of 145°F (63°C) at minimum, but cooking longer will make it more shreddable. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Remove the roast to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute.
Using two forks, shred the pork into bite-size pieces. Return the shredded meat to the slow cooker and toss with the pan jus. Serve warm, spooning extra jus over the top.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 42 g
Carbohydrates: 3 g
Fat: 36 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.