Slow Cooker Mushroom Butter Pork Roast Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. There's no need to sear the pork or sauté the mushrooms—this recipe is all about simplicity. Just place the roast in the slow cooker, sprinkle the soup mix over it, and scatter the mushrooms around the sides.

Then place the butter on top. That's it. You don't even need to stir. The slow cooker will do all the work, turning these humble ingredients into a rich, savory meal. If you're serving this with mashed potatoes, you can prepare them while the pork cooks, or just before serving.

Instructions

Layer the Roast

1. 1Layer the Roast
   Place the pork sirloin roast in the center of the slow cooker insert. Sprinkle the dry onion soup mix evenly over the top of the roast, then scatter the halved cremini mushrooms around the sides of the roast.
   Look for The roast sits in the center with mushrooms nestled around it.
   Tip No need to sear the pork first—the slow cooker does all the work.
2. 2Add the Butter
   Place the whole stick of salted butter on top of the seasoned roast. It will melt and baste the meat as it cooks.
   Look for The butter sits on top of the roast, ready to melt.
   Tip Cut the butter into a few pieces if you prefer it to melt faster.

At the end of this phase, the pork sirloin roast sits in the center of the slow cooker, topped with a generous sprinkle of onion soup mix. The halved cremini mushrooms are scattered around the sides, and the stick of butter rests on top. The raw ingredients look simple but promise a flavorful result. The kitchen smells of nothing yet, but the setup is clean and ready for the slow cooker to work its magic.

Cook Low and Slow

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or until the pork is fork-tender and shreds easily. The mushrooms will soften and the juices will form a rich, buttery sauce. Let it rest for 3 minutes before slicing.
   Look for The pork shreds easily with a fork and the sauce is bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid—every peek adds cooking time.
4. 4Shred the Pork
   Transfer the roast to a cutting board and let it rest for at least 3 minutes. Then shred the pork with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauce.
   Look for The pork shreds into tender, juicy strands.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest keeps it moist and makes shredding easier.

After 8 to 10 hours on LOW, the slow cooker is filled with a bubbling, golden liquid. The pork is fork-tender and pulls apart easily, and the mushrooms have softened and absorbed the savory sauce.

The butter has melted into the juices, creating a rich, glossy pan jus. The aroma is deeply savory with notes of onion and mushroom. The pork should shred effortlessly, and the sauce should be thick enough to coat a spoon.

Serve and Enjoy

5. 5Serve and Enjoy
   Serve the shredded pork and mushrooms over mashed potatoes or your favorite sides, spooning the buttery pan juices over the top.
   Look for The pork is glistening with buttery sauce.
   Tip Pair with crusty bread to soak up every drop of the jus.

The shredded pork is piled onto plates, with mushrooms and plenty of buttery sauce spooned over the top. The meat is juicy and tender, with a rich, savory flavor that's enhanced by the onion soup mix and butter. The sauce is silky and delicious, perfect for sopping up with crusty bread or spooning over mashed potatoes. The dish looks rustic and inviting, with steam rising from the plate.

Common mistakes

One of the most common mistakes with slow cooker roasts is lifting the lid too often. Every time you open the slow cooker, you let out heat and add 20 to 30 minutes of cooking time. Resist the urge to peek. Another mistake is using a leaner cut like pork loin, which can dry out in the slow cooker.

Pork sirloin roast is ideal, but if you use a leaner cut, consider adding a little broth or reducing the cooking time. Finally, don't skip the resting step—it ensures the meat stays moist and makes shredding easier.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with a fork. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but because it cooks low and slow for so long, it will be well beyond that.

The mushrooms will be soft and browned, and the sauce will be bubbling and fragrant. If the pork isn't shredding easily, cook it for another hour and check again. Once it's done, let it rest for at least 3 minutes before shredding to allow the juices to redistribute.

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