Slow-Cooker Garlic Butter Pork Roast Step-by-step instructions

Before you start

Before you start, pat the pork roast dry with paper towels and let it sit at room temperature for up to 30 minutes. Smash the garlic cloves by pressing them with the flat side of a chef's knife.

Rinse the fresh herbs and pat them dry. If using homemade cowboy butter, make it ahead and chill it so it can be sliced into medallions. Have your slow cooker ready—no need to preheat or grease it.

Instructions

Layer and Top

1. 1Layer the Roast
   Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the smashed garlic cloves and fresh rosemary and thyme sprigs over the top of the roast, pressing them gently so they stay in place.
   Look for The roast sits snugly in the crock with herbs and garlic clinging to the surface.
   Tip Smash the garlic cloves with the flat side of a knife to release their flavor without chopping.
2. 2Top with Cowboy Butter
   Place the four medallions of garlic-herb compound cowboy butter evenly across the top of the roast. They will melt as the slow cooker heats, basting the meat as it cooks.
   Look for The butter sits in neat rounds on the roast, ready to melt.
   Tip If the butter is very cold, let it sit at room temperature for 10 minutes so it spreads slightly.

The roast sits in the center of the slow cooker, surrounded by smashed garlic and fresh herb sprigs.

The cowboy butter medallions rest on top, looking like golden disks. The raw pork is ruby-pink, and the garlic pungent. Everything is in place, ready to cook.

Slow Cook and Shred

3. 3Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily. Do not open the lid during cooking; the trapped steam helps break down the meat. Let it rest for 3 minutes before slicing.
   Look for The kitchen fills with the aroma of garlic and herbs; the meat is falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the roast is larger, extend the cooking time by 1 to 2 hours.
4. 4Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir the shredded meat into the garlic-herb butter gravy so every piece is coated. Discard the rosemary and thyme sprigs (the leaves will have fallen off).
   Look for The pork pulls apart easily and soaks up the glossy, buttery sauce.
   Tip Shred while the meat is still hot; it shreds more easily and absorbs more flavor.

After 8 hours, the kitchen smells deeply of garlic and rosemary. The pork is visibly falling apart, and the butter has melted into a glossy, herb-flecked gravy. The meat shreds with a fork, and the garlic cloves have softened into sweet, spreadable confit.

Serve

5. 5Serve Over Noodles
   Spoon the shredded pork and its gravy over warm buttered egg noodles or mashed potatoes. Garnish with a few fresh thyme leaves if desired, though the video serves it simply.
   Look for Steaming, tender shreds of pork glisten with butter and herbs.
   Tip Warm the plates beforehand to keep the dish hot at the table.

The shredded pork is piled onto a plate of buttered egg noodles, with the rich gravy pooling around the edges. Steam rises from the dish, and the aroma of garlic butter is irresistible. A final spoonful of sauce over the top completes the picture.

Common mistakes

One common mistake is opening the slow cooker too often to check on the meat. Every time the lid lifts, heat escapes and adds 20 minutes of cooking time. Trust the timer.

Another mistake is using a lean cut like pork loin, which can dry out; sirloin is ideal because it has enough marbling. Finally, don't skip the herbs—they add essential aroma, and the stems can be removed after cooking.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C) for food safety, but for the best texture, cook it longer—until it registers 190°F to 200°F (88°C to 93°C) in the thickest part.

At that temperature, the collagen has fully broken down, and the meat will be moist and pull apart with minimal effort. Let the roast rest for at least 3 minutes before shredding, though in a slow cooker it stays hot for hours.

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