Slow Cooker Garlic Butter Pork Shoulder with Potatoes and Carrots

This slow cooker pork shoulder is the definition of set-it-and-forget-it cooking. With just 10 minutes of prep, you can layer a well-marbled pork roast, baby Yukon Gold potatoes, and thick-cut carrots into the crockpot, top it with garlic-herb compound butter, and let the machine work its magic.

The result is a deeply savory, buttery, fork-tender meal that tastes like it simmered all day — because it did. Perfect for busy weeknights, meal prep, or feeding a crowd with minimal effort.

This recipe turns a humble pork shoulder into a rich, satisfying dinner with almost no hands-on time. The slow cooker does the work: low, steady heat breaks down the collagen in the pork, turning it into succulent shreds, while the potatoes and carrots soak up the garlic-herb butter as they cook.

The compound butter melts into a luscious gravy that coats every bite. Serve it straight from the pot or spooned over buttered egg noodles for a comforting, hearty meal.

Ingredients

Why this recipe works

Slow cooking at a low temperature is the key to transforming a tough, well-exercised cut like pork shoulder into tender, pull-apart meat.

The long, moist heat dissolves the connective tissue into gelatin, which enriches the cooking liquid and gives the sauce body. The butter adds richness and carries the garlic and herb flavors throughout the dish.

Layering the vegetables around the roast ensures they cook in the meat's juices and the melting butter. Baby Yukon Golds hold their shape and become creamy, while carrots soften and sweeten as they simmer. The result is a one-pot meal where every component is infused with the same savory, garlicky goodness.

Notes and substitutions

Choose a well-marbled pork shoulder (Boston butt) for the most tender results. The fat bastes the meat as it cooks and adds flavor to the gravy. If you prefer a leaner option, you can trim some of the external fat, but don't remove it all — it's what keeps the meat moist.

Garlic-herb compound cowboy butter is a flavored butter with garlic, herbs, and spices. If you don't have it, make your own by mixing softened butter with minced garlic, chopped parsley, thyme, and a pinch of smoked paprika.

Store-bought compound butters work too, or simply use salted butter and add extra garlic and herbs to the pot.

• baby Yukon Gold potatoes: regular Yukon Gold or red potatoes, cut into 1 1/2-inch chunks
• heirloom carrots: standard carrots, peeled and cut into 2-inch pieces
• garlic-herb compound cowboy butter: 4 tablespoons salted butter mixed with 2 minced garlic cloves and 1 teaspoon dried thyme

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon