Slow-Cooker Pork Shoulder with Yukon Potatoes and Brown Gravy Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and ready. If using a 6-quart model, you'll have plenty of room for the roast and vegetables. If your slow cooker is smaller, you may need to trim the roast slightly or cut it in half to fit. Have the gravy measured and the butter cut into pats.

The vegetables should be washed and cut: halve the baby Yukon Gold potatoes and cut the heirloom carrots into thick, 2-inch pieces. No need to peel the potatoes or carrots—just scrub them well. Toasting the brioche buns can be done just before serving, so keep them nearby.

Instructions

Layer and Dump

1. 1Layer the Roast and Vegetables
   Place the pork shoulder roast in the center of a 6-quart slow cooker. Arrange the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them snugly against the meat.
   Look for The roast sits in the middle with vegetables nestled around it.
   Tip Cut larger potatoes to about 1-inch pieces so they cook evenly with the pork.
2. 2Add Gravy and Butter
   Pour the savory brown bone-broth gravy over the roast and vegetables. Dot the top of the roast with the pats of unsalted butter.
   Look for The gravy coats the meat and pools around the vegetables; butter melts into the surface.
   Tip Use a rich, flavorful gravy—it will become the sauce for the whole dish.

At the end of this phase, the slow cooker contains the pork roast in the center, surrounded by halved baby Yukon Gold potatoes and thick-cut carrots. The gravy is poured over everything, and the butter pats sit on top of the roast.

The ingredients look colorful and fresh, with the gravy pooling around the vegetables. The slow cooker is covered and ready to go. Check that the roast and vegetables are arranged in a single layer as much as possible for even cooking.

Slow-Cook and Shred

3. 3Slow-Cook Until Fork-Tender
   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 easily shreds. The internal temperature of the pork should reach at least 145°F (63°C) for safety, but for best tenderness cook until it reaches 195°F (91°C) or higher. Let it rest for 3 minutes before slicing.
   Look for The meat is so tender it falls apart when poked with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking to a higher internal temperature breaks down collagen for that melt-in-your-mouth texture.
4. 4Shred the Pork
   Once the pork is fully cooked, remove it from the slow cooker to a cutting board. Let it rest for at least 3 minutes, then shred it into large ribbons using two forks. Return the shredded pork to the slow cooker and stir gently to coat with the gravy.
   Look for The meat pulls apart easily into juicy strands.
   Tip Shred while the meat is still warm—it's easier and keeps the juices in.

After 8 to 10 hours on LOW, the kitchen smells rich and savory. The pork is deeply browned and fork-tender, falling apart at the slightest touch. The potatoes are soft and have absorbed the gravy, and the carrots are tender. The gravy has darkened and thickened slightly. Remove the pork to a cutting board, let it rest for 3 minutes, then shred into ribbons. Return the shredded meat to the slow cooker and stir to coat with the gravy.

Serve and Enjoy

5. 5Serve with Brioche Buns
   Spoon the shredded pork, potatoes, and carrots onto a plate or into bowls. Serve with toasted brioche slider buns on the side for making sliders or for soaking up the gravy.
   Look for The plate is piled high with glossy, gravy-laden pork and tender vegetables.
   Tip Toast the buns just before serving for a warm, buttery contrast.

The final dish is a beautiful, comforting platter of shredded pork, glistening potatoes, and carrots, all coated in a glossy mahogany gravy. The meat is moist and flavorful, the vegetables are tender, and the gravy is rich and savory. Serve it hot with toasted brioche slider buns on the side. The buns add a buttery, slightly sweet contrast that complements the savory pork. Every bite is satisfying and full of slow-cooked goodness.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Resist the urge to peek until the minimum cooking time has passed. Another is using a lean cut like pork loin instead of shoulder—it will dry out and become tough.

Stick with Boston butt. Also, avoid overcrowding the slow cooker; if the roast is too large, cut it into chunks to fit. Finally, don't skip the rest time after cooking—letting the meat rest for a few minutes before shredding helps retain its juices.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for safety, but for optimal tenderness, cook until it reaches 195°F (91°C) or higher. This higher temperature ensures the collagen has broken down completely, making the meat melt-in-your-mouth.

The potatoes should be easily pierced with a fork, and the carrots should be tender but not mushy. The gravy will have thickened slightly and become glossy. Shred the pork with two forks—it should pull apart into long, juicy strands.

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