Shallot Carrot Butter Pork Sirloin Roast Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a good-quality salted butter. The butter is a key ingredient, so its flavor really comes through.

If you have time, you can sear the roast in a hot skillet before adding it to the slow cooker—this adds depth, but it's not necessary. The recipe is designed to be as easy as possible.

Don't overcrowd the slow cooker. If you have a smaller cooker, reduce the recipe by half or use a larger cooker. The ingredients should fit comfortably with a little space for the juices to bubble.

Also, remember to remove any large pieces of fat from the roast before serving—the slow cooking will render most of it, but you may find a few pieces to discard.

Variations

• Herb Butter Pork: Add 2 sprigs of fresh rosemary and 4 sprigs of thyme to the slow cooker along with the butter. The herbs infuse the pork and jus with aromatic flavor. Remove the herb stems before serving.
• Spicy Pork Roast: Add 1-2 sliced jalapeños and a pinch of red pepper flakes along with the vegetables. The heat mellows during cooking, leaving a subtle warmth that complements the butter.
• Apple-Onion Pork: Replace the shallots with 2 large onions, sliced, and add 2 peeled, cored apples cut into wedges. The apples break down and sweeten the jus, creating a fruity, savory sauce.
• Garlic Butter Pork: Add 6 whole garlic cloves, peeled, along with the vegetables. The garlic roasts slowly and becomes sweet and spreadable, adding another layer of flavor to the jus.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pork will keep well and can be reheated gently in the microwave or on the stovetop.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the shredded pork over creamy mashed potatoes, polenta, or buttered egg noodles.

Spoon the shallots, carrots, and pan jus generously over the top. A sprinkle of fresh parsley or chives adds a pop of color, but it's optional.

This dish also makes excellent sandwiches—pile the pork on soft rolls and top with a little of the jus for dipping. It pairs well with a simple green salad or steamed green beans to balance the richness.

Frequently asked questions

Recipe card

Shallot Carrot 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
• 8 whole shallots, peeled
• 1 lb baby carrots
• 1/2 cup salted butter (1 stick)

Instructions

1. Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the whole shallots and baby carrots around the roast, tucking them into the sides so they surround the meat evenly.
2. Place the stick of salted butter on top of the roast. It will melt as the cooker heats, basting the meat and vegetables.
3. Cover the slow cooker and cook on LOW for 8 to 10 hours, until the pork is fork-tender and shreds easily. The vegetables should be soft and caramelized in the buttery juices. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Transfer the roast to a cutting board and let it rest for at least 10 minutes. Then shred the pork with two forks, discarding any large fat pieces. Return the shredded meat to the cooker and stir into the juices.
5. Serve the shredded pork with the shallots and carrots, spooning the buttery pan jus over the top. Mashed potatoes make an excellent base.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

12 g

Fat

33 g

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