Slow-Cooker Pork Shoulder with Dijon Cream Gravy Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart or larger slow cooker. Cut the potatoes in half if they're baby size, or into quarters if they're larger. Peel and thickly slice the carrots—about 1-inch pieces.

Measure out the sour cream, Dijon mustard, and au jus sauce. Have the pork shoulder roast at room temperature for no more than 30 minutes before placing it in the slow cooker. Cook the rice just before serving, or keep it warm in a covered pot.

Instructions

Layer and Season

1. 1Layer the Roast and Vegetables
   Place the pork shoulder roast in the center of the slow cooker. Arrange the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them into the bottom of the pot.
   Look for The roast sits snugly in the middle with vegetables surrounding it.
   Tip Cut any large potatoes into quarters so they cook evenly.
2. 2Add the Sauce Toppings
   Dollop the sour cream and whole-grain Dijon mustard over the top of the roast. Pour the au jus sauce along the side of the pot, being careful not to wash off the sour cream and mustard.
   Look for The roast is topped with creamy white and yellow dollops, with dark au jus pooling around the edges.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.
3. 3Cover and Cook Low and Slow
   Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily. The potatoes and carrots should be tender when pierced with a fork. Let it rest for 3 minutes before slicing.
   Look for The pork is fall-apart tender and the vegetables are soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on high for 5 to 6 hours, but low is best for the most tender meat.

At the end of this phase, the slow cooker contains the raw pork roast surrounded by potatoes and carrots, topped with dollops of sour cream and mustard, and au jus poured around the edges.

The scene is set for a long, slow simmer. The kitchen smells faintly of mustard and savory broth. Everything is ready to cook.

Cook and Shred

4. 4Shred the Pork
   Remove the roast from the slow cooker and place it on a cutting board. Let it rest for at least 3 minutes, then shred the meat using two forks, discarding any large pieces of fat.
   Look for The pork pulls apart easily into long, succulent ribbons.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The rest allows the juices to redistribute, keeping the meat moist.
5. 5Stir the Gravy
   Stir the cooking liquid in the slow cooker to combine the sour cream, Dijon, and au jus into a smooth, velvety gravy. The sauce should be thick enough to coat the back of a spoon.
   Look for The gravy is creamy, golden, and slightly thickened.
   Tip If the gravy seems thin, let it sit for a few minutes to settle, or simmer on the stovetop to reduce.
6. 6Return the Pork to the Gravy
   Return the shredded pork to the slow cooker and toss gently to coat with the gravy. Add the potatoes and carrots back in, stirring carefully so they don't break apart.
   Look for Everything is coated in the creamy Dijon gravy.
   Tip Use a gentle hand to keep the potato pieces intact.

After hours of cooking, the pork is fall-apart tender, the potatoes are soft, and the gravy has developed a rich, tangy aroma. The meat shreds easily with forks, and the sauce is creamy and thick. The slow cooker is bubbling gently, and the kitchen is filled with a warm, comforting scent.

Serve and Enjoy

7. 7Serve Over Rice
   Spoon a portion of steamed white rice onto each plate. Top with a generous mound of the shredded pork, potatoes, and carrots, and ladle extra gravy over the top.
   Look for The plate is piled high with savory pork and creamy gravy over fluffy rice.
   Tip For a low-carb option, serve over cauliflower rice or with crusty bread.

The final phase brings it all together: a steaming plate of rice topped with shredded pork, potatoes, carrots, and a generous ladle of gravy. The colors are golden and inviting, and the aroma is irresistible. The first bite is creamy, tangy, and deeply savory—a perfect ending to a nearly hands-off meal.

Common mistakes

One common mistake is opening the slow cooker too often, which lets heat escape and extends cooking time. Resist the urge to peek. Another is not trimming excess fat from the pork—while some fat is good, too much can make the gravy greasy.

Also, don't skip the resting step; it allows the juices to redistribute, keeping the meat moist. Finally, if the gravy seems thin, don't panic—let it settle for a few minutes or simmer it in a saucepan to thicken.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender, meaning it shreds easily with little resistance. The potatoes and carrots should be soft enough to pierce with a fork.

The gravy should be thick and creamy, not watery. If the pork isn't shredding easily, it needs more time—cook for another 30 minutes and check again. Let the meat rest for 3 minutes before shredding to keep it juicy.

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