Slow-Cooker Mushroom Garlic Butter Pork Shoulder Step-by-step instructions

Before you start

Before you start, take the pork shoulder out of the fridge and let it sit at room temperature for up to 30 minutes—this helps it cook more evenly. Pat the roast dry with paper towels to remove any excess moisture.

Halve the mushrooms if they are large. If you are making your own cowboy butter, do that ahead of time and chill it so it forms solid medallions. Set out your slow cooker and measuring tools. No need to preheat anything.

Instructions

Layer the Ingredients

1. 1Layer the Roast
   Place the 4-pound boneless pork shoulder roast in the center of a 6-quart slow cooker. If the roast is tied, remove the twine. Pat the surface dry with paper towels, but do not season with salt because the onion soup mix is salty.
   Look for The roast sits snugly in the bottom of the slow cooker, leaving a little room around the edges.
   Tip For even cooking, choose a roast that is roughly uniform in thickness.
2. 2Sprinkle the Soup Mix
   Sprinkle the dry onion soup mix evenly over the top of the pork shoulder, covering as much surface as possible. Use your fingers to break up any clumps so the seasoning spreads evenly.
   Look for The roast is dusted with a light brown, savory coating.
   Tip The soup mix will form a flavorful crust as it cooks.
3. 3Add the Mushrooms
   Scatter the halved cremini mushrooms around the sides of the roast, tucking some under any overhanging edges. They will braise in the butter and pork juices as the roast cooks.
   Look for Mushrooms fill the gaps around the pork, with cut sides facing down for even browning.
   Tip Leaving the mushrooms whole or halved helps them hold their shape during the long cook.
4. 4Top with Cowboy Butter
   Place the four medallions of garlic-herb compound butter on top of the roast, spacing them evenly. As the butter melts, it will baste the pork and create a rich, garlicky gravy.
   Look for The butter medallions sit on the roast like pats of butter, ready to melt.
   Tip If the butter is very cold, let it sit at room temperature for 10 minutes before adding.

At the end of this phase, the slow cooker holds the raw pork shoulder, dusted with onion soup mix and surrounded by halved mushrooms. The butter medallions sit on top, ready to melt.

The scene is neat and compact, with the roast as the centerpiece. Before moving on, make sure the soup mix is evenly distributed and the mushrooms are tucked around the edges.

Cook and Shred

5. 5Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the pork is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C), but for shredding it will be much higher, around 200°F (93°C). Let it rest for 3 minutes before slicing.
   Look for The house fills with the smell of garlic and herbs. The pork is deeply browned and the liquid is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking—each peek lets out heat and adds 20 minutes of cook time.
6. 6Shred the Pork
   Turn off the slow cooker. Using two forks, shred the pork directly in the pot, mixing it with the mushrooms and buttery gravy. Remove any large pieces of fat if you prefer, but leave some for flavor.
   Look for The meat pulls apart into long, juicy ribbons with little resistance.
   Tip Shred while the pork is still warm—it is much easier and the meat stays moist.

After hours of slow cooking, the pot is bubbling gently, releasing a rich, garlicky aroma. The pork is deeply browned, and the liquid has reduced to a glossy gravy. The meat pulls apart into long, tender ribbons with just a fork. The mushrooms are soft and have absorbed the buttery juices. Check that the pork reaches at least 145°F (63°C) before shredding.

Serve

7. 7Serve Over Noodles
   Spoon the shredded pork and mushrooms over warm buttered egg noodles. Ladle extra gravy over the top. Serve hot, and enjoy the tender, garlicky, buttery pork.
   Look for The pork is glossy with gravy, and the noodles are coated with butter.
   Tip For a lower-carb option, serve over mashed cauliflower or creamy polenta.

The shredded pork is piled over warm buttered egg noodles, with mushrooms and gravy spooned on top. The plate is glossy and inviting, with steam rising from the meat. The pork is moist, the noodles are coated, and the gravy is rich and savory. Everything looks cohesive and ready to eat.

Common mistakes

One common mistake is lifting the lid too often to check on the roast. Every time you open the slow cooker, heat escapes and adds 20 minutes of cooking time. Another is adding extra salt—the onion soup mix is already salty, so taste before seasoning.

Also, don't skip shredding the meat in the pot; mixing it with the gravy keeps it moist and flavorful. Finally, if you use a lean cut like pork loin, it will dry out—stick with shoulder.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with little resistance. The internal temperature should read at least 145°F (63°C) for food safety, but for shredding you want it much higher—around 200°F (93°C)—so the collagen has fully broken down.

If the meat is still tough, return the lid and cook for another 30 to 60 minutes. The mushrooms should be soft and glossy, and the gravy should be thick enough to coat a spoon.

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