Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Garlic Butter Pork Shoulder with Potatoes and Carrots Tips, FAQ & printable recipe

Name: Slow Cooker Garlic Butter Pork Shoulder with Potatoes and Carrots
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: American
Ingredients: 4 lb boneless pork shoulder roast (Boston butt); 1 1/2 lb baby Yukon Gold potatoes, halved; 1 lb heirloom carrots, thick-cut; 4 tbsp garlic-herb compound cowboy butter, sliced into medallions

By Clara Weller · Oct 28, 2026

Slow cooker pork shoulder with potatoes and carrots in garlic butter sauce

Prep: 10 min
Cook: 8 h
Total: 8 h 25 min
Serves: 6

Includes 15 min resting

Tips for success

For the best flavor, sear the pork shoulder in a hot skillet with a little oil before adding it to the slow cooker. This adds a browned crust and deepens the savory notes. However, the video shows the roast going in raw, so this is optional.

If you'd like a thicker gravy, remove the pork and vegetables after cooking, then simmer the liquid on the stovetop with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until it thickens.

This is a great trick for spooning over mashed potatoes or noodles.

Variations

Add onions and garlic: Add a sliced yellow onion and 4 whole garlic cloves to the bottom of the slow cooker before adding the pork. They will soften and sweeten as they cook, adding another layer of flavor to the sauce.
Use sweet potatoes: Swap the baby Yukon Golds for an equal weight of sweet potatoes, peeled and cut into 2-inch chunks. They'll cook up tender and slightly caramelized in the buttery sauce.
Make it spicy: Stir 1 teaspoon of red pepper flakes or a minced chipotle pepper in adobo into the compound butter before slicing. This adds a gentle heat that complements the garlic and herbs.
Add a splash of wine: Deglaze the slow cooker with 1/2 cup dry white wine or chicken broth before adding the pork. This adds acidity and complexity to the sauce, balancing the richness of the butter.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to maintain moisture.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second bursts, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

This dish is ideal for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. Or cook the full recipe, then portion and refrigerate for up to 4 days.

Serving ideas

Serve the pork shoulder and vegetables straight from the slow cooker, with a generous spoonful of the garlic-herb butter sauce over the top.

For a heartier meal, spoon it over buttered egg noodles, mashed potatoes, or creamy polenta. A side of crusty bread or a simple green salad balances the richness.

For a low-carb option, serve the pork and vegetables without the noodles, and maybe add a squeeze of fresh lemon juice or a sprinkle of chopped parsley to brighten the flavors.

This dish also makes fantastic sandwiches the next day — pile the pork on buns with pickles and a little of the sauce.

Frequently asked questions

Can this be made on high heat instead of low?

Yes, you can cook on high for 5 to 6 hours, but the meat may not be quite as tender. Low heat is best for breaking down the collagen in pork shoulder. If you're short on time, high heat works, but check for doneness by shredding with a fork.

Why is the pork still tough after 8 hours?

If the pork is tough, it likely needs more time. Collagen breaks down slowly, and every slow cooker runs slightly differently. Return the lid and cook for another 30 to 60 minutes on low, then check again. Also, ensure the roast is not too large for the pot.

Can the vegetables be added later?

Yes, if you prefer firmer vegetables, add them halfway through the cooking time. However, cooking them the whole time allows them to absorb the meat juices and butter, making them exceptionally flavorful and tender.

How do you make garlic-herb compound butter?

Mix 1/2 cup softened salted butter with 3 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon cracked black pepper. Roll into a log using plastic wrap, chill until firm, then slice into medallions.

Can this recipe be doubled?

Yes, if your slow cooker is large enough (at least 8 quarts), you can double all ingredients. Keep the same cooking time, but ensure the slow cooker is no more than two-thirds full so it cooks evenly.

Recipe card

Slow Cooker Garlic Butter Pork Shoulder with Potatoes and Carrots

Prep 10 minCook 8 hRest 15 minTotal 8 h 25 minServes 6

Ingredients

4 lb boneless pork shoulder roast (Boston butt)
1 1/2 lb baby Yukon Gold potatoes, halved
1 lb heirloom carrots, thick-cut
4 tbsp garlic-herb compound cowboy butter, sliced into medallions

Instructions

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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 620
Protein: 45 g
Carbohydrates: 28 g
Fat: 35 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.