Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Mushroom Garlic Butter Pork Shoulder Tips, FAQ & printable recipe

Name: Slow-Cooker Mushroom Garlic Butter Pork Shoulder
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb boneless pork shoulder roast (Boston butt); 1 oz dry onion soup mix; 8 oz cremini mushrooms, halved; 4 medallions garlic-herb compound butter (cowboy butter)

By Clara Weller · Oct 28, 2026

Shredded pork shoulder with mushrooms and garlic butter gravy in a black slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the most flavorful result, use a high-quality dry onion soup mix—some brands are saltier than others, so taste the gravy before adding any extra salt.

If you have time, searing the pork shoulder in a hot skillet before adding it to the slow cooker adds a nice browned crust, but it is not necessary for this recipe. The butter does that work for you.

The mushrooms are a key component, so don't skimp on them. They shrink as they cook, so halving them ensures they remain substantial.

If you prefer a thicker gravy, after shredding the pork, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the pot, then let it cook on HIGH for 10 minutes. This is optional but lovely.

Variations

Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped chipotle in adobo to the butter before spreading. This adds a subtle heat that balances the richness.
Herb Swap: Use fresh rosemary and thyme instead of the dried herbs in the compound butter. Chop finely and mix with the butter for a brighter, more aromatic flavor.
Bacon Addition: Lay 4 slices of cooked bacon over the top of the roast before cooking. The smokiness infuses the pork and gravy. Remove the bacon before shredding, or chop it and stir back in.
Onion Lover's: Add 1 large yellow onion, sliced, to the bottom of the slow cooker before placing the roast. The onions will caramelize in the butter and juices, adding sweetness and texture.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze shredded pork and gravy 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, adding a splash of broth or water to restore the sauce's consistency.

Store leftover pork and mushrooms in an airtight container in the refrigerator for up to 4 days. The gravy will thicken as it cools; reheat gently with a splash of broth or water to loosen it. The flavors meld and deepen overnight, making leftovers even better.

This recipe is perfect for making ahead. Assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on LOW as directed.

You can also cook the full recipe, shred the pork, and freeze it in portion-sized containers for up to 3 months.

Serving ideas

Serve the pork shoulder over warm buttered egg noodles, as shown, or with mashed potatoes, rice, or crusty bread to soak up the gravy. A simple green salad with a tangy vinaigrette cuts through the richness. For a low-carb option, serve over cauliflower mash or steamed greens.

Leftovers are endlessly versatile: pile them on toasted buns for pulled pork sandwiches, stuff them into tacos with pickled onions, or fold them into quesadillas.

The mushrooms and gravy make a fantastic topping for baked potatoes or polenta. A spoonful of the gravy over roasted vegetables is a bonus.

Frequently asked questions

Can this recipe be made with a different cut of pork?

Yes, but choose a well-marbled cut like pork butt or picnic shoulder. Lean cuts like pork loin will dry out and become tough. For a pork loin, reduce the cook time to 4-5 hours on LOW and check for tenderness early.

Is it necessary to sear the pork before slow cooking?

No, this recipe is designed to be dump-and-go. The butter and slow cooking create a flavorful crust and rich gravy without searing. If you prefer a deeper browning, searing is optional but not required.

Can this be cooked on HIGH instead of LOW?

Yes, you can cook on HIGH for 5-6 hours instead of 8-10 hours on LOW. The result will still be tender, but the meat may be slightly less fall-apart. Check for doneness by shredding with a fork.

What can be used instead of dry onion soup mix?

For a homemade substitute, combine 2 tablespoons onion powder, 1 teaspoon dried minced onion, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Adjust to taste, as the mix adds salt and umami.

How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the gravy, or microwave in 30-second bursts. The pork freezes well for up to 3 months.

Recipe card

Slow-Cooker Mushroom Garlic Butter Pork Shoulder

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

4 lb boneless pork shoulder roast (Boston butt)
1 oz dry onion soup mix
8 oz cremini mushrooms, halved
4 medallions garlic-herb compound butter (cowboy butter)

Instructions

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.
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.
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.
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.
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.
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.
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.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 520
Protein: 45 g
Carbohydrates: 8 g
Fat: 34 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.