Slow-Cooker Garlic Butter Pork Roast

This slow-cooker pork sirloin roast is the definition of set-it-and-forget-it. A boneless roast goes into the Crockpot with smashed garlic, fresh rosemary, thyme, and pats of cowboy butter. Hours later, the meat is so tender it falls apart at the touch of a fork, bathed in a rich, garlicky butter gravy that turns any side dish into something special.

The beauty of this recipe is its simplicity: you literally dump the ingredients into the slow cooker and walk away. No searing, no browning, no fuss. The low, slow heat does all the work, turning an inexpensive cut of pork into a melt-in-your-mouth centerpiece.

The cowboy butter—a compound butter loaded with garlic and herbs—melts over the roast, creating a self-basting sauce that keeps the meat moist and infuses every bite with flavor. Serve it over buttered egg noodles, mashed potatoes, or even crusty bread to soak up every last drop of the gravy.

Ingredients

Why this recipe works

Slow cooking at a low temperature breaks down the connective tissue in the pork sirloin, transforming a lean cut into a tender, shreddable roast.

The gentle heat also allows the garlic and herbs to infuse the meat deeply without scorching or turning bitter. Because the roast cooks in its own juices and the melting butter, it stays moist and succulent.

The cowboy butter acts as a built-in basting agent. As it melts, it coats the surface of the roast, then mixes with the pork's juices to form a rich, flavorful gravy. This method requires no extra steps—no deglazing, no thickening—just natural, hands-off flavor development.

Notes and substitutions

Pork sirloin roast is a lean, boneless cut that benefits from long, slow cooking. It's usually sold as a rolled roast; if you find one with a thin layer of fat, leave it on—it adds moisture.

Smashed garlic cloves release their pungent aroma without needing to be minced, and fresh rosemary and thyme hold up well over hours of cooking, so don't skip them.

Cowboy butter is a compound butter, often made with garlic, herbs, and sometimes a hint of lemon or chili. Here, store-bought or homemade works equally well.

If you can't find it, substitute an equal amount of unsalted butter mixed with a minced garlic clove and a teaspoon of chopped herbs. The slow cooker should be at least 6 quarts to fit the roast comfortably.

• pork sirloin roast: pork shoulder or pork butt (cook longer, shreds even more)
• fresh rosemary and thyme: 1 teaspoon dried rosemary and 1 teaspoon dried thyme
• cowboy butter: 4 tablespoons unsalted butter mixed with 2 minced garlic cloves and 1 teaspoon chopped herbs

Equipment

• 6-quart slow cooker
• tongs
• serving spoon
• dinner plates