Slow Cooker Garlic Butter Pork Bites and Potatoes Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 1-inch cubes, trimming any large pieces of fat if you like. Halve the baby potatoes so they cook evenly. Measure out the garlic herb seasoning and melt the butter in a small saucepan or microwave.

Have your slow cooker ready and plugged in. This recipe is truly dump-and-go, so all you need to do is layer the ingredients and turn it on. No need to brown the meat or pre-cook anything.

Instructions

Prep and Assemble

1. 1Prepare the Slow Cooker
   Place the cubed pork shoulder in the bottom of a 6-quart slow cooker in an even layer. Scatter the halved baby gold potatoes over the pork. Sprinkle the garlic herb seasoning evenly over the meat and potatoes.
   Look for The pork and potatoes should be evenly distributed in the slow cooker.
   Tip Cut the pork and potatoes into uniform pieces so they cook evenly.
2. 2Add the Butter
   Pour the melted butter over the seasoned pork and potatoes. Use a spoon to gently toss everything so the butter and seasoning coat the ingredients evenly.
   Look for The butter should coat the pork and potatoes evenly.
   Tip If the butter solidifies when it hits the cold meat, that's fine; it will melt as the slow cooker heats.

At this point, the slow cooker contains an even layer of pork cubes and potato halves, dusted with garlic herb seasoning and coated in melted butter.

The ingredients should look glossy and well-seasoned. Before moving on, make sure everything is evenly distributed so that the pork and potatoes cook uniformly.

Slow Cook

3. 3Cook on Low
   Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or until the pork is fork-tender and the potatoes are soft. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The pork should be tender enough to shred with a fork, and the potatoes should be easily pierced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender meat; high heat can make pork tough.
4. 4Check for Doneness
   After 4 hours, check the pork by inserting an instant-read thermometer into a few cubes. The pork must reach at least 145°F (63°C). If not done, continue cooking for another 30 minutes and check again.
   Look for The thermometer should read at least 145°F (63°C) in the thickest cubes.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the pork rest for 3 minutes before serving to allow the juices to redistribute.

After several hours on low, the slow cooker will be filled with a fragrant, buttery sauce. The pork should be visibly tender, and the potatoes will have softened and absorbed some of the sauce. The kitchen will smell richly of garlic and herbs. Check that the pork reaches 145°F (63°C) before proceeding.

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker. Let the pork rest for at least 3 minutes. Then transfer the pork and potatoes to a serving plate, spooning some of the garlic butter sauce from the slow cooker over the top.
   Look for The pork should be moist and tender, with the sauce clinging to the meat and potatoes.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve immediately with extra sauce on the side if desired.

After resting, the pork and potatoes are ready to plate. The pork should be tender enough to pull apart with a fork, and the potatoes should be creamy inside. The sauce should be thick enough to cling to the meat and potatoes. Spoon it over the top for a glossy, appetizing finish.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets heat escape and extends cooking time. Another is cutting the pork and potatoes into uneven pieces, leading to some overcooked and some undercooked.

Using a lean cut like pork tenderloin can result in dry meat, so stick with pork shoulder if possible. Also, resist the urge to add extra liquid—the pork and potatoes release their own juices, and too much liquid will make the sauce thin.

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. The potatoes should be easily pierced with a fork or knife.

If you want the pork to be even more tender, you can cook it longer, up to 6 hours on low, but be careful not to overcook it to the point of dryness. Let the pork rest for 3 minutes before serving to lock in the juices.

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