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

Before you start

Before you start, make sure the pork shoulder is fully thawed if it was frozen. Pat it dry with paper towels—this helps the butter and seasonings cling better.

Peel the shallots (a quick soak in warm water makes the skins slip off) and measure the baby carrots. If using homemade cowboy butter, let it soften slightly so it cuts into neat medallions. Have your slow cooker and a 12-ounce package of egg noodles ready.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the pork shoulder in the center of a 6-quart slow cooker. Scatter the peeled shallots and baby carrots around the roast. Top the roast with the medallions of cowboy garlic butter, spacing them evenly over the surface.
   Look for The roast sits snugly in the pot with vegetables tucked around it and butter pats melting over the top.
   Tip No need to brown the pork first—the slow cooker does all the work. For extra flavor, sear the roast in a hot skillet for 2 minutes per side before adding.

You should see the pork shoulder centered in the pot, surrounded by bright orange carrots and pale shallots. The butter medallions sit on top, starting to soften from the warmth. The scene looks neat and appetizing—everything is ready for the long, slow cook.

Slow-Cook and Transform

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 8 hours, or on high for 5 hours, until the pork is fork-tender and easily shreds. The butter will melt into a rich gravy with the meat juices. Let it rest for 3 minutes before slicing.
   Look for The meat pulls apart with a fork and the liquid is bubbly and fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking—each peek adds 20 minutes of cook time. Check at the 7-hour mark on low.

After 8 hours, the kitchen smells richly of garlic and roasted pork. The surface of the liquid is gently bubbling, and the meat has visibly pulled away from the bone (if bone-in).

The carrots are tender, the shallots have turned translucent and jammy, and the butter has melted into a glossy, golden sauce.

Shred and Serve

3. 3Shred and Serve
   Transfer the pork to a cutting board and let rest for at least 3 minutes. Shred with two forks, discarding any large fat pieces. Return the shredded meat to the slow cooker and toss with the juices. Serve over buttered egg noodles, spooning extra gravy over the top.
   Look for The meat is tender, juicy, and coated in a glossy garlic-butter sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra-rich noodles, toss the hot egg noodles with a spoonful of the cooking liquid before serving.

The shredded pork is moist and glistening, coated in the buttery gravy. The egg noodles are warm and lightly coated with butter. When you spoon the pork over the noodles and drizzle with extra sauce, the plate looks hearty and comforting, with steam rising and a rich, savory aroma.

Common mistakes

A common pitfall is overcooking the pork until it's dry. While the slow cooker is forgiving, leaving it on high for too long can cause the meat to become stringy. Stick to the recommended times and check at the lower end.

Another mistake is not letting the meat rest before shredding—this allows the juices to redistribute. Also, avoid adding extra liquid; the pork releases plenty, and too much will make the gravy thin.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature reads at least 145°F (63°C) in the thickest part. For fall-apart tenderness, cook until the meat reaches 200°F (93°C) and the connective tissue has fully broken down.

The shallots should be soft and caramelized, and the carrots easily pierced with a knife. The cooking liquid will be a rich, brown gravy.

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