Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Garlic Butter Pork Roast Tips, FAQ & printable recipe

Name: Slow-Cooker Garlic Butter Pork Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3 1/2 lb boneless pork sirloin roast; 12 garlic cloves, smashed; 4 sprigs fresh rosemary; 6 sprigs fresh thyme; 4 medallions garlic-herb compound cowboy butter

By Clara Weller · Oct 28, 2026

Shredded pork sirloin roast in a slow cooker with garlic and herbs, bathed in butter gravy

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the best flavor, use fresh herbs rather than dried; they hold up beautifully in the slow cooker and add a bright, aromatic note.

If you only have dried, use about one teaspoon of each, and add them at the start. Smashed garlic cloves soften into sweet, mellow confit during cooking—spread them on crusty bread or mash them into the gravy.

The cowboy butter is what makes this dish sing. If you make your own, let it soften, mix in minced garlic, chopped rosemary, thyme, and a pinch of salt, then roll it into a log and chill.

Slice into medallions and freeze any extra for future roasts. Don't be tempted to use salted butter without adjusting the seasoning; the pork needs a little salt to bring out its flavor.

Variations

Spicy Kick: Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes along with the garlic for a subtle heat that builds as it cooks. The cowboy butter can also be swapped for a chipotle-lime compound butter.
Citrus Brightness: Place a few orange or lemon slices under the roast. The citrus softens and adds a gentle brightness that cuts through the richness. Remove the peels before serving.
Honey Garlic Glaze: Stir 2 tablespoons honey and 1 tablespoon soy sauce into the gravy after shredding. The sweetness balances the savory butter and herbs, creating a sticky glaze that clings to the meat.
Beef Version: Swap the pork for a beef chuck roast. The cooking time remains the same, and the result is equally tender. Use thyme and rosemary with a splash of red wine for a deeper flavor.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Keep the gravy with the meat to maintain moisture.
Freezer: Freeze the shredded pork and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.

Store leftover shredded pork in an airtight container in the refrigerator for up to 4 days. Keep the gravy with the meat to maintain moisture. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened.

This recipe is ideal for making ahead. Assemble the roast, garlic, herbs, and butter in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. The flavors will meld even more during the overnight rest.

Serving ideas

Serve the shredded pork over warm buttered egg noodles, mashed potatoes, or polenta. The gravy is rich and buttery, so a starch that can soak it up is essential. A side of roasted green beans or a simple green salad adds freshness and contrast to the hearty meat.

For a low-carb option, spoon the pork over cauliflower mash or serve it in lettuce cups. The garlic confit cloves are a delicious bonus—spread them on the plate or mix them into the meat.

Leftovers also make incredible sandwiches: pile the pork on a toasted bun with a little of the gravy.

Frequently asked questions

Can this recipe be made with a different cut of pork?

Yes, pork shoulder or pork butt work well, though they have more fat and may take 1-2 hours longer. Pork loin is leaner and can dry out, so it is not recommended. The key is to cook until the meat shreds easily.

How long does the pork need to cook?

On low, plan for 8 to 10 hours. The exact time depends on the size of the roast and the slow cooker. The pork is done when it reaches an internal temperature of at least 145°F (63°C), but for shredding, aim for 190-200°F (88-93°C).

Can this be cooked on high instead of low?

Yes, but the texture may be slightly less tender. Cook on high for 4 to 5 hours, checking for doneness. Low heat is preferred to break down the collagen slowly and keep the meat moist.

What is cowboy butter, and can it be substituted?

Cowboy butter is a compound butter made with garlic, herbs, and often chili or lemon zest. If unavailable, mix 4 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon chopped fresh herbs, then chill and slice.

Can this recipe be doubled?

Yes, as long as the slow cooker is large enough (at least 6 quarts) and the meat fits in a single layer. Increase the garlic and herbs proportionally, and expect the cooking time to be slightly longer for a larger roast.

Recipe card

Slow-Cooker Garlic Butter Pork Roast

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

3 1/2 lb boneless pork sirloin roast
12 garlic cloves, smashed
4 sprigs fresh rosemary
6 sprigs fresh thyme
4 medallions garlic-herb compound cowboy butter

Instructions

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.
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.
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.
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).
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.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 4 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.