Rosemary Thyme Dijon Cream Pork Shoulder Step-by-step instructions

Before you start

Before you start, take the pork shoulder out of the refrigerator and let it sit at room temperature for up to 30 minutes. This helps it cook more evenly.

Smash the garlic cloves and rinse the fresh herbs. Measure out the sour cream, Dijon mustard, and au jus so everything is ready to go. Have a 6-quart slow cooker clean and ready.

Instructions

Layer and Season

1. 1Layer the pork and aromatics
   Place the pork shoulder in the center of the slow cooker insert. Scatter the smashed garlic cloves over the top, then lay the fresh rosemary and thyme sprigs over the meat.
   Look for The pork sits in the center with garlic and herbs scattered on top.
   Tip Smash the garlic cloves with the flat side of a knife to release their flavor.
2. 2Add the creamy sauce ingredients
   Dollop the sour cream and the whole-grain Dijon mustard over the pork. Pour the au jus along the side of the insert, not directly over the meat, so the seasonings stay in place.
   Look for The pork is topped with white and yellow dollops, with dark liquid pooling around it.
   Tip Pouring the au jus along the side prevents washing the mustard and sour cream off the meat.

At the end of this phase, you should see the pork shoulder centered in the slow cooker, with smashed garlic cloves and fresh herb sprigs scattered on top.

Dollops of sour cream and mustard sit on the meat, and the au jus pools around the sides. The scene looks rustic and aromatic, with the garlic and herbs ready to infuse the meat.

Slow-Cook to Tender

3. 3Slow-cook until fork-tender
   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 easily shreds. The internal temperature should reach at least 145°F (63°C) for safety, but for pulled pork, cook until it reaches 200°F (93°C) for ideal shreddability. Let the pork rest in the juices for 10 minutes before shredding.
   Look for The meat pulls apart easily with a fork and the liquid is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender results, cook on LOW. The longer time breaks down collagen for that melt-in-your-mouth texture.

After 8 to 10 hours on LOW, the slow cooker will be filled with bubbling liquid, and the room will smell of garlic, herbs, and savory pork. The meat should be visibly falling apart, with shreds pulling away from the roast. The sauce will have darkened and thickened slightly, and the garlic will have softened into sweet confit.

Shred and Serve

4. 4Shred and serve
   Using two forks, shred the pork directly in the slow cooker, mixing it with the garlic and herbs. Stir the creamy pan sauce into the shredded meat. Serve over steamed rice, spooning extra sauce on top.
   Look for The pork is in ribbons, coated in a creamy, herby sauce.
   Tip Remove the rosemary and thyme sprigs before serving, or leave them for a rustic look and remind guests to avoid the woody stems.

Once shredded, the pork should be coated in a creamy, glossy sauce with visible specks of herbs and soft garlic. The texture is moist and tender, not dry. Serve over steamed rice, and the sauce should pool around the rice invitingly. The dish looks comforting and hearty, with a golden-brown color from the mustard and au jus.

Common mistakes

A common mistake is lifting the lid to check on the pork, which lets out heat and extends cooking time. Trust the slow cooker and keep the lid on.

Another issue is using too little liquid—the au jus is essential for creating the sauce and preventing the pork from drying out. Finally, don't skip the rest time after cooking; it helps the meat retain moisture and makes shredding easier.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) for safety, but for pulled pork, you want it to reach about 200°F (93°C). At this temperature, the collagen has fully broken down, and the meat will shred easily with a fork.

The meat should be fork-tender, and the sauce should be bubbling gently around the edges. Let the pork rest in the juices for 10 minutes before shredding to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest