Slow Cooker Garlic Butter Pork Shoulder with Potatoes and Carrots Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. If your pork roast is larger than 4 pounds, you may need to trim it to fit or cut it into large chunks.

Halve the baby potatoes and cut the carrots into thick pieces (about 2 inches long). If using a compound butter, slice it into 4 even medallions. No other prep is needed — everything goes into the pot raw.

Instructions

Layer and set

1. 1Layer the ingredients
   Place the pork shoulder roast in the center of a 6-quart slow cooker. Arrange the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them into the sides. Lay the medallions of garlic-herb compound cowboy butter across the top of the roast.
   Look for The roast sits snugly in the center, surrounded by vegetables, with butter pats melting over the top.
   Tip For even cooking, keep the vegetables in a single layer around the roast as much as possible.
2. 2Cover and cook on low
   Cover the slow cooker with the lid. Cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily. The potatoes and carrots should be tender when pierced with a fork. Let it rest for 3 minutes before slicing.
   Look for The aroma of garlic and herbs fills the kitchen, and the sauce bubbles gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking; each peek adds 20 minutes of cook time.

At the end of this phase, the slow cooker is filled with the raw roast, vegetables, and butter medallions.

The pot looks full but not overcrowded. The butter is starting to soften at room temperature. The scene is set for a long, slow cook.

Shred and return

3. 3Shred the pork
   Carefully transfer the roast to a cutting board. Using two forks, shred the pork into bite-size ribbons, discarding any large pieces of fat. The meat should pull apart with little resistance.
   Look for The pork shreds into moist, tender strands; the center is no longer pink.
   Tip If the pork is not shredding easily, return it to the slow cooker and cook for another 30 to 60 minutes.
4. 4Return pork to the pot
   Return the shredded pork to the slow cooker, stirring it gently into the buttery juices along with the potatoes and carrots. Let everything sit together for 10 minutes so the pork absorbs the sauce.
   Look for The sauce is thick, glossy, and coats the pork and vegetables evenly.
   Tip Stir gently to avoid breaking up the potatoes.

After 8 to 10 hours, the pork is fork-tender and shreds easily. The vegetables are soft but not mushy. The sauce is rich and buttery, with visible herbs. The kitchen smells deeply savory and garlicky.

Serve

5. 5Serve warm
   Spoon the shredded pork, potatoes, and carrots onto warm plates or over buttered egg noodles. Ladle extra garlic-herb butter gravy over the top. Serve immediately.
   Look for Steam rises from the plated dish, and the sauce glistens.
   Tip For a complete meal, serve over egg noodles or with crusty bread to soak up the gravy.

The shredded pork is coated in glossy gravy, the potatoes are creamy, and the carrots are sweet. A spoonful lifts easily, steaming and fragrant. The dish is ready to plate and serve.

Common mistakes

A common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Another is using a lean cut like pork loin, which will dry out.

Also, don't skimp on the butter — it's the base of the sauce. Finally, if you want the pork to be truly fork-tender, don't rush it; cook on low for the full 8 to 10 hours.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature has reached at least 145°F (63°C), though for pulled pork you'll likely cook it longer.

The potatoes and carrots should be fork-tender — a knife should slide through them with no resistance. The sauce will be bubbling gently and the aroma of garlic and herbs will be unmistakable.

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