Slow Cooker Pork Sirloin Roast with Mushroom Garlic Butter Tips, FAQ & printable recipe

Tips for success

For the most tender pork, always cook on LOW. The longer, gentler heat gives the connective tissue more time to break down, resulting in meat that shreds effortlessly. If you're in a hurry, you can use HIGH, but the texture may be slightly firmer.

Also, consider browning the roast in a hot skillet before adding it to the slow cooker — this adds a deeper, caramelized flavor that elevates the dish. Just be sure to deglaze the pan with a little broth or water and pour those browned bits into the slow cooker for extra flavor.

To make your own garlic-herb compound butter, mix 1/2 cup (1 stick) softened salted butter with 3 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon chopped fresh thyme, 1/2 teaspoon chopped fresh rosemary, and a pinch of salt.

Roll it into a log using plastic wrap and chill until firm. This butter is also delicious on steaks, roasted vegetables, or crusty bread. Store any leftover butter in the refrigerator for up to a week or freeze for up to 3 months.

Variations

• Add Potatoes: For a heartier meal, add 1 1/2 pounds of baby potatoes or quartered red potatoes to the slow cooker along with the mushrooms. They will absorb the savory butter sauce and become tender and flavorful. Increase the cooking time by about 30 minutes on LOW to ensure the potatoes are soft.
• Use Pork Shoulder: Substitute a 3 1/2-pound boneless pork shoulder (also called pork butt) for the sirloin roast. This cut has more marbling, resulting in an even more succulent, fall-apart texture. The cooking time may be slightly longer, so check for tenderness and cook until the meat easily shreds.
• Make It Spicy: Add 1-2 teaspoons of crushed red pepper flakes or a diced jalapeño to the slow cooker along with the mushrooms for a subtle heat that balances the rich butter. You can also add a splash of hot sauce to the finished gravy, but keep in mind that the video does not include it.
• Vegetarian Version: Replace the pork with 2 pounds of extra-firm tofu, pressed and cut into large cubes, or use a meaty vegetable like portobello mushrooms and cauliflower florets. Increase the onion soup mix to 1.5 ounces and add 1/2 cup of vegetable broth. Cook on LOW for 4-5 hours, until the vegetables are tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to revive the sauce.

Freezer

Freeze the shredded pork and sauce 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, stirring occasionally, until hot. Add a little broth or water if needed to loosen the sauce.

Store leftover pork and mushrooms in an airtight container in the refrigerator for up to 4 days. The gravy will solidify when chilled, but it will reheat beautifully. To reheat, place the desired amount in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce if needed.

Stir occasionally until heated through. You can also reheat in the microwave in 30-second intervals, stirring between each. The flavors will continue to meld, making the leftovers even more delicious.

This recipe is perfect for meal prep. You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook as directed.

If you do this, add an extra 30-60 minutes to the cooking time to account for the chilled ingredients. Alternatively, you can cook the pork fully, shred it, and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave when ready to serve.

Serving ideas

The classic way to serve this pork is over warm buttered egg noodles, which soak up the rich gravy. To make them, cook the noodles according to package directions, drain, and toss with a tablespoon of butter and a sprinkle of salt. Pile a generous portion of shredded pork and mushrooms on top, then spoon extra gravy over everything. A sprinkle of fresh parsley adds color and freshness.

This dish also pairs well with mashed potatoes, rice, or creamy polenta. The buttery sauce is also delicious sopped up with crusty bread. For a lighter option, serve the pork over sautéed greens or alongside roasted vegetables like carrots or green beans. The leftovers can be used to make sandwiches, tacos, or stuffed into baked potatoes. The possibilities are endless, and each variation is just as delicious.

Frequently asked questions

Recipe card

Slow Cooker Pork Sirloin Roast with Mushroom Garlic Butter

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 1 oz dry onion soup mix
• 8 oz cremini mushrooms, halved
• 4 tbsp garlic-herb compound butter (cowboy butter), cut into medallions

Instructions

1. Place the pork sirloin roast in the center of the slow cooker. It can be straight from the fridge; no need to bring it to room temperature first. If the roast is tied, leave the twine on for even cooking — it will be easy to remove after.
2. Sprinkle the dry onion soup mix evenly over the entire surface of the roast. Use your fingers or the back of a spoon to pat it gently so it sticks to the meat; this creates a savory crust as it cooks.
3. Scatter the halved cremini mushrooms around the sides of the roast, tucking them into the gaps. They will braise in the meat juices and butter, becoming tender and flavorful.
4. Place the medallions of garlic-herb compound butter evenly across the top of the roast. As the slow cooker heats, the butter will melt and seep down over the meat and mushrooms, creating a rich, aromatic gravy.
5. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and shreds easily. The internal temperature should reach at least 145°F (63°C) for food safety, but for shredding it will be higher, around 190-200°F (88-93°C). Let it rest for 3 minutes before slicing.
6. Once the pork is fork-tender, remove it to a cutting board and let it rest for at least 3 minutes. Then, using two forks, shred the meat into bite-sized pieces, discarding any large fat chunks or twine. Return the shredded pork to the slow cooker and stir gently to coat with the gravy.
7. Serve the shredded pork and mushrooms over warm buttered egg noodles, spooning extra gravy over the top. The rich, garlicky sauce is the star — don't skimp on it.

Contains: milk, gluten

Estimated nutrition per serving

Calories

540

Protein

45 g

Carbohydrates

8 g

Fat

36 g

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