Rosemary Thyme Dijon Cream Pork Shoulder

This slow cooker pork shoulder is the definition of set-it-and-forget-it. With just 10 minutes of hands-on time, you can layer a pork roast with garlic, fresh herbs, Dijon mustard, sour cream, and au jus, then let the slow cooker work its magic.

The result is tender, pull-apart pork in a creamy, tangy sauce that's perfect over rice or on sandwiches.

This recipe turns a humble pork shoulder into a rich, comforting meal with almost no effort. The combination of whole-grain Dijon, sour cream, and au jus creates a velvety sauce that coats every strand of pork.

Fresh rosemary and thyme add an earthy, aromatic note that balances the richness. It's a hands-off dinner that feels special enough for a weekend but easy enough for a weeknight.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the collagen in pork shoulder, turning a tough cut into fork-tender meat. The long cooking time allows the fat to render and the connective tissue to melt, resulting in succulent, shreddable pork that absorbs the flavors of the aromatics and sauce.

The combination of sour cream and Dijon mustard creates a creamy, tangy sauce that clings to the meat.

The au jus adds depth and a savory note, while the fresh herbs infuse the dish with bright, aromatic flavor. This sauce not only seasons the pork but also becomes a delicious pan gravy to spoon over rice.

Notes and substitutions

Choose a boneless pork shoulder (also labeled Boston butt) for best results. It has enough marbling to stay moist during long cooking. If using a bone-in roast, increase the cooking time by about an hour.

Smash the garlic cloves rather than mincing them—they'll soften and melt into the sauce, adding sweetness without being overpowering.

Whole-grain Dijon mustard gives the sauce texture and a pleasant bite. If you only have smooth Dijon, that works too. For a substitute, mix 2 tablespoons yellow mustard with 1 teaspoon white wine vinegar. Beef au jus can be found in jars near the gravy section; low-sodium beef broth is a fine replacement.

• whole-grain Dijon mustard: smooth Dijon mustard or 2 tablespoons yellow mustard plus 1 teaspoon white wine vinegar
• beef au jus: low-sodium beef broth or chicken broth
• fresh rosemary and thyme: 1 teaspoon dried rosemary and 1 teaspoon dried thyme

Equipment

• 6-quart slow cooker
• cutting board
• chef's knife
• measuring cups
• measuring spoons
• serving spoon
• tongs