Rosemary Thyme Dijon Cream Pork Sirloin Roast: Slow-Cooker Comfort Step-by-step instructions

Before you start

Before starting, pat the pork dry with paper towels if it's wet. Smash the garlic cloves by placing the flat side of a chef's knife over each clove and pressing down firmly.

Rinse the rosemary and thyme sprigs and pat them dry. Measure the sour cream, Dijon, and au jus so everything is ready to layer. No need to sear the meat—the slow cooker does all the work.

Instructions

Layer and Walk Away

1. 1Layer the Roast and Aromatics
   Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the smashed garlic cloves and fresh rosemary and thyme sprigs over the top of the roast, tucking some underneath for even flavor.
   Look for The roast sits snugly in the pot, herbs and garlic scattered over the surface.
   Tip Smash the garlic cloves with the flat side of a knife to release their flavor without mincing.
2. 2Add the Creamy Sauce
   Dollop the sour cream and whole-grain Dijon mustard over the roast, spreading them slightly with a spoon. Pour the beef au jus along the side of the pot, not directly over the herbs, to keep the top seasoned.
   Look for The roast is topped with white and yellow dollops, with dark liquid pooling around the edges.
   Tip Do not stir; the layers will meld as the roast cooks.
3. 3Cover and Cook Low
   Cover the slow cooker and cook on LOW for 8 to 10 hours, until the pork is fork-tender and shreds easily. Do not open the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The kitchen fills with the aroma of garlic and herbs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow is key; high heat can make the pork tough.

At the end of this phase, the slow cooker is filled with the raw roast, garlic, herbs, and creamy sauce. The kitchen should smell of garlic and herbs as the cooker heats up. The sauce will look separated, but that's fine. Check that the lid is sealed and the cooker is set to low.

Shred and Rest

4. 4Shred the Pork
   Once the pork is fork-tender, transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large fat pieces. The roast should pull apart easily. Let it rest for 3 minutes before slicing.
   Look for The meat separates with little resistance, revealing moist, tender strands.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork isn't shredding easily, cook for another 30 minutes.
5. 5Return to the Sauce
   Return the shredded pork to the slow cooker and stir gently to coat with the pan gravy. Let it sit in the warm sauce for 10 minutes so the meat absorbs the flavors. Let it rest for 3 minutes before slicing.
   Look for The pork is glossy with the creamy, herb-flecked gravy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Taste and adjust seasoning with salt and pepper, if needed.
6. 6Rest Before Serving
   Let the pork rest in the slow cooker for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
   Look for The gravy has slightly thickened and clings to the meat.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender, juicy pork.

After 8-10 hours, the pork should be fork-tender, easily pulling apart. The sauce will have darkened and thickened slightly, with the sour cream and Dijon melding into a creamy gravy.

The herbs will have softened. Check that the meat is fully shreddable and the temperature is at least 145°F (63°C).

Serve with Rice

7. 7Plate and Serve
   Spoon steamed white rice onto serving plates. Top with a generous mound of the shredded pork and ladle extra gravy over the top. Serve hot.
   Look for Steam rises from the creamy pork as it hits the warm rice.
   Tip Garnish with fresh thyme or rosemary, if desired, but it's not required.

The shredded pork is glossy and coated in the velvety gravy. The rice is fluffy and steaming. When plated, the pork should be piled high, with extra gravy spooned over the top. The aroma is rich, savory, and herbaceous. Check that the pork is hot and the rice is warm.

Common mistakes

One common mistake is lifting the lid too often to check on the roast. Every time the lid is opened, heat escapes, adding to cooking time and potentially drying out the meat.

Another is overcooking on high heat, which can make the pork tough instead of tender. Stick to low heat and resist the urge to peek. Also, don't skip shredding the meat before serving—large chunks won't absorb the sauce as well.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender, meaning a fork can easily twist and pull apart the meat. The meat should shred with little resistance.

Since the slow cooker cooks low and slow, it will easily surpass this temperature, but the texture is the true indicator. Let the meat rest at least 3 minutes before serving to allow the juices to redistribute.

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