Slow-Cooker Pork Shoulder with Yukon Potatoes and Brown Gravy Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a rich, homemade brown bone-broth gravy. If using store-bought, choose one with a deep, beefy flavor. You can also add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the gravy before pouring it over the pork, but the recipe is delicious as written.

If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the gravy during the last 30 minutes of cooking.

To make the dish even easier, prepare the vegetables the night before and store them in the refrigerator. In the morning, simply layer everything in the slow cooker.

The pork shoulder can be trimmed of excess fat before cooking, but leave some fat for flavor and moisture. When serving, use a slotted spoon to lift the pork and vegetables out of the gravy, then spoon the gravy over the top for a beautiful presentation.

Variations

• Add Mushrooms: Add 8 ounces of sliced cremini mushrooms along with the potatoes and carrots. They will cook down and add an earthy depth to the gravy.
• Use Beef Broth: Swap the brown bone-broth gravy for a rich beef gravy or even a can of beef consomme. The flavor will be slightly different but equally delicious.
• Add Herbs: Sprinkle 2 teaspoons of dried thyme or rosemary over the roast before cooking. The herbs will infuse the meat and gravy with aromatic flavor.
• Make It Spicy: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the gravy before pouring it over the pork for a subtle smoky heat.

Storage and make-ahead

Fridge

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

Freezer

Freeze in an airtight 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 hot. Add a little broth or water to loosen the gravy if it has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the gravy has thickened too much. The pork and vegetables can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is ideal for making ahead. Cook the pork and vegetables as directed, then let the pot cool to room temperature for no more than 2 hours. Transfer to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. To serve, reheat gently on the stovetop or in the microwave, adding a little broth to loosen the sauce. The flavors are even better the next day.

Serving ideas

Serve the pork shoulder and vegetables directly from the slow cooker, spooned into shallow bowls with plenty of gravy. Toasted brioche slider buns are perfect for building little sandwiches—pile the pork high, add a few potatoes, and drizzle with extra gravy.

The buns soak up the sauce and add a touch of sweetness that balances the savory meat. This is a meal that feels both rustic and indulgent, ideal for a cozy family dinner or a casual gathering.

For a complete meal, add a simple green salad or steamed greens on the side. The richness of the pork and gravy pairs well with something bright and crisp. If you have leftover gravy, it's wonderful over mashed potatoes or rice.

The dish is satisfying on its own, but the buns make it extra special. Don't skip toasting them—it adds a delightful crunch and warmth that elevates every bite.

Frequently asked questions

Recipe card

Slow-Cooker Pork Shoulder with Yukon Potatoes and Brown Gravy

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 4 lb boneless Boston butt pork shoulder roast
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 4 heirloom carrots, thick-cut
• 2 cups savory brown bone-broth gravy
• 4 tbsp unsalted butter, cut into pats
• toasted brioche slider buns, for serving

Instructions

1. 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.
2. Pour the savory brown bone-broth gravy over the roast and vegetables. Dot the top of the roast with the pats of unsalted butter.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

540

Protein

32 g

Carbohydrates

28 g

Fat

33 g

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