Slow-Cooker Dijon Cream Pork Shoulder Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker, a cutting board, and a sharp knife. Pat the pork shoulder dry with paper towels—this helps any seasoning stick, though you won't be browning it.

Slice the portobello mushrooms thickly, about 1/2-inch thick, so they hold up during the long cook. Mince the garlic if using fresh cloves.

Measure out the sour cream, mustard, and au jus, and have them ready to pour. This recipe comes together in minutes, so all you need is a quick mise en place.

Instructions

Layer and Sauce

1. 1Layer the Roast
   Place the pork shoulder in the center of a 6-quart slow cooker. Arrange the thickly sliced portobello mushrooms over and around the pork. Sprinkle the minced garlic evenly over the top.
   Look for The pork fills the bottom of the pot, with mushrooms and garlic scattered on top.
   Tip No need to sear the pork first—the slow cooker does all the work.
2. 2Add the Creamy Sauce
   In a small bowl, stir together the sour cream, whole-grain Dijon mustard, and beef au jus until smooth. Pour the mixture over the pork and mushrooms, making sure some of the sauce drips down the sides.
   Look for The sauce coats the pork and mushrooms in a pale, creamy layer.
   Tip If the sour cream is cold, let it sit at room temperature for a few minutes so it blends more easily.

At this stage, the slow cooker is filled with the raw pork, mushrooms, and garlic, topped with a creamy sauce. The sauce should be evenly distributed, coating the pork and mushrooms. The raw pork will be pale pink, and the mushrooms will be firm. Everything should look neat and ready to cook.

Slow Cook

3. 3Cook Low and Slow
   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 of the pork should reach at least 145°F (63°C) before resting, but for pulled pork, cook until it reaches 200°F (93°C) for optimal shredding.
   Look for The sauce is bubbling gently around the edges, and the pork is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking—each peek adds 20 minutes to the cook time.
4. 4Shred the Pork
   Remove the pork to a cutting board and let it rest for at least 3 minutes. Using two forks, shred the meat into bite-sized ribbons, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauce.
   Look for The pork pulls apart easily into moist, tender strands.
   Tip For extra flavor, let the shredded pork sit in the sauce for 10 minutes before serving.

After hours of slow cooking, the kitchen smells savory and rich. The sauce is bubbling gently around the edges, and the pork is visibly tender, starting to pull apart. The mushrooms have darkened and softened, absorbing the sauce. The liquid has reduced slightly, creating a velvety gravy.

Shred and Serve

5. 5Serve Over Rice
   Spoon the creamy pork and mushroom mixture over steamed white rice. Use a slotted spoon to serve, then drizzle with extra sauce from the slow cooker.
   Look for The pork is glossy with sauce, and the mushrooms are tender.
   Tip For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

The shredded pork is coated in a creamy, tangy sauce, with ribbons of meat and slices of portobello. The dish looks hearty and inviting, with a glossy sheen. The aroma is deeply savory with a hint of mustard. Serve it over rice, and enjoy the satisfied silence that follows.

Common mistakes

A common mistake is lifting the lid too often, which lets out heat and extends the cooking time. Try to resist checking until the minimum cook time has passed. Another pitfall is using a lean cut like pork loin—it will dry out and become tough.

Stick with pork shoulder or Boston butt. Finally, don't skip the resting step before shredding; it keeps the meat juicy. If the sauce seems too thin at the end, you can simmer it on the stovetop to reduce, but it's not necessary.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with little resistance. The internal temperature should read at least 145°F (63°C) for safety, but for optimal shredding, it should reach around 200°F (93°C).

The sauce should be bubbling and slightly thickened, and the mushrooms should be soft but not mushy. When you lift a piece of pork with a fork, it should fall apart into moist, tender strands. Let the meat rest for at least 3 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