Slow-Cooker Dijon Cream Pork Shoulder with Shallots and Carrots Tips, FAQ & printable recipe

Tips for success

For the best flavor, use whole-grain Dijon mustard—the little seeds add a pleasant pop of texture and a more complex mustard taste.

If you only have smooth Dijon, that's fine, but consider adding a teaspoon of mustard seeds for a similar effect.

Also, don't be shy with the au jus; it provides the necessary liquid for the sauce to develop. If you don't have au jus, beef broth is a perfect substitute.

To make this dish even easier, you can assemble everything in the slow cooker insert the night before and refrigerate it overnight. In the morning, simply place the insert in the slow cooker and turn it on.

This is a great make-ahead option for busy mornings. Just remember to let the insert come to room temperature for about 30 minutes before starting, or add 30 minutes to the cooking time.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the shallots and carrots for an earthy, savory twist. They'll cook down and meld into the sauce beautifully.
• Use Chicken: Substitute boneless, skinless chicken thighs for the pork shoulder. Reduce cooking time to 4-5 hours on low, or until chicken is tender and reaches 165°F (74°C).
• Make it Spicy: Add 1-2 teaspoons of smoked paprika or a pinch of cayenne pepper to the sour cream-Dijon mixture for a subtle heat that complements the creamy sauce.
• Swap the Rice: Serve over mashed potatoes, egg noodles, or creamy polenta instead of rice. All are excellent vehicles for the rich, tangy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to loosen the sauce.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if the sauce is too thick.

Store leftover pork and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

You can assemble the entire dish (without cooking) up to 24 hours in advance. Store the covered slow cooker insert in the refrigerator, then cook as directed when ready.

This is perfect for busy mornings or when you want dinner ready the moment you walk in the door.

Serving ideas

Serve the pork over steamed white rice to soak up the delicious sauce. For a low-carb option, you can serve it over cauliflower rice or alongside roasted vegetables. The creamy sauce also pairs well with crusty bread for dipping.

Garnish with a sprinkle of fresh parsley or chives if you like, though the dish is delicious as is. This is a complete meal in one bowl, but you could also add a simple green salad on the side for a fresh contrast.

Frequently asked questions

Recipe card

Slow-Cooker Dijon Cream Pork Shoulder with Shallots and Carrots

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 4 lb boneless Boston butt pork shoulder roast
• 8 whole peeled whole shallots
• 1 lb baby carrots
• 1 cup sour cream
• 3 tbsp whole-grain Dijon mustard
• 1 cup au jus
• 4 cups cooked white rice, for serving

Instructions

1. Place the pork shoulder roast in the center of the slow cooker. Scatter the whole shallots and baby carrots around the roast, tucking them into the sides so they surround the meat evenly.
2. In a small bowl, stir together the sour cream and whole-grain Dijon mustard. Dollop this mixture over the top of the roast, spreading it gently to cover the surface. Pour the au jus along the side of the pot, not over the topping.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or until the pork is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C), but for the most succulent texture, cook until it reaches 195°F (91°C) to 205°F (96°C). Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the pork rest in the pot for at least 10 minutes. This allows the juices to redistribute through the meat, ensuring every bite is moist and tender.
5. Using two forks, shred the pork directly in the slow cooker, mixing it with the sauce, shallots, and carrots. The meat should pull apart into thick, juicy ribbons.
6. Spoon steamed white rice onto plates. Top with the shredded pork, shallots, carrots, and plenty of the creamy pan sauce.

Contains: milk, mustard

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

Fiber

3 g

Sugar

6 g

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