Slow Cooker French Onion Pork Roast for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is positioned on a level surface with enough clearance for heat dissipation. Have your pork roast, sliced onions, onion soup mix, and beef broth ready.

If your pork roast was stored in the refrigerator, you may take it out about 20 minutes before starting to take the chill off, but do not leave it at room temperature for longer than 30 minutes.

Ensure you have two sturdy forks available for the final shredding step.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker Base
   Place the raw pork roast into the center of the slow cooker insert. Ensure the slow cooker is placed on a flat, stable surface away from water sources. Arrange the sliced yellow onions evenly around and on top of the roast to ensure they cook down into the juices.
   Look for The pork roast should sit flat in the center of the cooker.
   Tip Slice the onions to a uniform thickness to ensure they caramelize evenly during the long cooking process.

The pork roast should be securely placed in the slow cooker with the onions distributed evenly around it. This phase is complete when the slow cooker is ready to be covered and turned on, ensuring all components are positioned for a slow, even braise.

Seasoning and Braising

2. 2Season and Add Liquid
   Open the packet of onion soup mix and distribute the seasoning evenly over the top of the onions and the pork. Pour the beef broth carefully into the slow cooker, aiming for the sides of the insert rather than rinsing the seasoning off the top of the roast. Cover the slow cooker with its lid.
   Look for The broth should pool slightly at the bottom of the cooker.
   Tip Do not skip the liquid, as it provides the base for the braising process that keeps the pork moist.

The onions and soup mix should be properly layered over the pork, with the broth added to create the cooking environment. At this point, ensure the lid is properly seated to trap the moisture and heat necessary for the long cook time.

Shredding and Finishing

3. 3Cook and Shred
   Cook the pork on low for 8 hours. Once finished, check that the internal temperature of the pork has reached 145°F (63°C). Remove the roast to a cutting board, let it rest for at least 10 minutes, and then shred the meat using two forks. Return the shredded meat to the cooker to toss with the softened onions and pan juices before serving.
   Look for The pork should pull apart easily with minimal pressure from a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Allowing the meat to rest is crucial for retaining the juices within the fibers.

The pork should be tender enough to shred with two forks. The final check involves ensuring the meat is fully incorporated with the softened onions and the flavorful cooking juices, creating a cohesive and well-seasoned final dish.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the onions from softening correctly. Another error is removing the lid too frequently during the cooking process; every time the lid is lifted, heat escapes and the cooking time is extended.

Additionally, ensure the beef broth is poured in carefully so that the seasoning packet is not washed entirely to the bottom, which helps maintain the flavor distribution.

How to tell it’s done

The pork roast is perfectly done when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the meat.

Visually, the roast should be fork-tender, meaning it should shred with very little resistance when pulled apart. The onions should be soft, translucent, and deeply browned from the cooking liquid and seasoning mixture.

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