Slow-Cooker Guinness Onion Dijon Pork Sirloin Roast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a full-bodied stout like Guinness. The beer adds a malty sweetness and a slight bitterness that cuts through the richness of the pork and sour cream. If you prefer a milder beer flavor, use a lighter stout or a brown ale. Let the beer sit out for a few minutes to lose some carbonation before pouring, which helps prevent foaming in the slow cooker.

To make the sauce extra silky, whisk in a tablespoon of cold butter just before serving. For a thicker gravy, remove the pork and onions, then simmer the sauce on the stovetop with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until it reaches your desired consistency.

Taste and adjust seasoning with salt and pepper, though the au jus and mustard provide plenty of flavor.

Variations

• Honey Mustard Glaze: Add 2 tablespoons of honey along with the Dijon mustard for a touch of sweetness. This balances the bitterness of the stout and pairs well with the pork. Serve over rice or with roasted potatoes.
• Add Bacon: For a smoky twist, lay 4 slices of cooked bacon over the pork before slow cooking. The bacon will infuse the sauce with a rich, savory flavor. Crumble the bacon and stir it into the shredded pork before serving.
• Use Pork Shoulder: Substitute pork shoulder or butt for the sirloin roast. This cut is fattier and even more forgiving, resulting in exceptionally tender meat. Increase the cooking time to 10 hours on LOW for best results.
• Vegetarian Version: Replace the pork with 3 cups of mixed mushrooms and use vegetable broth instead of au jus. Add the mushrooms at the beginning and cook for 4 hours on LOW. The mushrooms will absorb the Guinness and create a hearty, umami-rich sauce.

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 if needed to loosen the sauce.

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 heated through. Add a splash of beef broth or water if the sauce has thickened.

Store leftover pork and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened too much. The pork can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is perfect for meal prep. Assemble all ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If the insert is cold, add 30 minutes to the cooking time. Alternatively, cook the pork fully, then shred and store in the refrigerator for up to 4 days. Reheat gently before serving.

Serving ideas

Serve the shredded pork sirloin roast over steamed white rice, which soaks up the creamy gravy beautifully. Mashed potatoes, egg noodles, or crusty bread also work well for soaking up every last bit of sauce. For a lighter option, serve over cauliflower rice or alongside roasted vegetables. A sprinkle of fresh parsley or chives adds a pop of color and freshness.

This dish is hearty enough to be a main course on its own, but it also pairs well with a simple green salad or sautéed greens like spinach or kale.

The rich, savory flavors are complemented by a crisp, cold beer—perhaps another Guinness—or a glass of full-bodied red wine. Leftovers make excellent sandwiches: pile the pork on a roll with a little Swiss cheese and broil until melted.

Frequently asked questions

Recipe card

Slow-Cooker Guinness Onion Dijon Pork Sirloin Roast

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 1 cup pearl onions, peeled
• 12 fl oz Guinness stout
• 1/2 cup sour cream
• 2 tbsp whole-grain Dijon mustard
• 1 cup au jus

Instructions

1. Place the pork sirloin roast in the center of a 6-quart slow cooker. Scatter the pearl onions around the roast, tucking some underneath for even cooking. Pour the Guinness stout over the meat and onions, ensuring the roast is partially submerged.
2. Dollop the sour cream and whole-grain Dijon mustard on top of the roast. Pour the au jus along the side of the slow cooker, being careful not to wash the sour cream and mustard off the meat.
3. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 145°F (63°C) for food safety. Let it rest for 3 minutes before slicing.
4. Using two forks, shred the pork directly in the slow cooker. Stir the shredded meat into the sauce to coat evenly. Let the meat rest in the sauce for 5 minutes before serving.
5. Spoon steamed white rice onto plates. Ladle the shredded pork and onions over the rice, making sure to include plenty of the creamy gravy. Serve hot.

Contains: gluten, milk, mustard, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

24 g

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