Slow Cooker Mushroom Butter Pork Roast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality salted butter. The butter not only adds richness but also helps create a silky sauce that clings to the pork.

If you prefer a thicker sauce, you can remove the pork and mushrooms from the slow cooker and whisk a slurry of cornstarch and water into the remaining liquid, then cook on HIGH until thickened. However, the sauce is already delicious as-is—just spoon it over the pork.

This recipe is incredibly forgiving. If you're running late, you can cook the pork on HIGH for 4 to 5 hours instead of LOW for 8 to 10. The texture will be slightly less tender, but it will still be delicious.

Also, don't be afraid to double the recipe if you have a larger slow cooker or want leftovers. Just make sure the slow cooker isn't more than two-thirds full, and adjust the cooking time as needed.

Variations

• Add Garlic and Herbs: Add 4 cloves of minced garlic and 1 teaspoon of dried thyme to the slow cooker along with the other ingredients for an extra layer of savory flavor.
• Use Chicken or Beef: Swap the pork for a 3 1/2-pound chicken or beef chuck roast. Adjust the cooking time: chicken will take 6-8 hours on LOW, and beef will take 8-10 hours on LOW.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the pot for a subtle kick. Serve with pickled onions for a tangy contrast.
• Add Vegetables: Add 2 carrots, peeled and cut into chunks, and 2 celery stalks, sliced, along with the mushrooms. They'll soften and absorb the savory sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze the shredded pork 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 warmed through. Add a little broth or water if the sauce is too thick.

Store any leftover pork and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert into the slow cooker and turn it on.

Alternatively, you can cook the pork fully, shred it, and store it in the refrigerator or freezer for later use. Just reheat gently before serving.

Serving ideas

Serve the shredded pork over creamy mashed potatoes, polenta, or egg noodles. The buttery sauce is the star, so make sure to spoon plenty of it over each serving. A side of steamed green beans or a simple green salad adds freshness and color to the plate. For a low-carb option, serve the pork over cauliflower rice or alongside roasted vegetables.

This dish also makes fantastic sandwiches—pile the pork onto toasted buns and top with a little of the sauce. It's a great way to use leftovers.

If you're serving a crowd, set up a toppings bar with pickles, sliced onions, and crusty bread, and let everyone build their own plate. The possibilities are endless, and the flavor is always satisfying.

Frequently asked questions

Recipe card

Slow Cooker Mushroom Butter Pork Roast

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 1 oz dry onion soup mix
• 8 oz cremini mushrooms, halved
• 1/2 cup salted butter (1 stick)

Instructions

1. 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.
2. Place the whole stick of salted butter on top of the seasoned roast. It will melt and baste the meat as it cooks.
3. 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.
4. 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.
5. Serve the shredded pork and mushrooms over mashed potatoes or your favorite sides, spooning the buttery pan juices over the top.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

6 g

Fat

34 g

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