Slow-Cooker Pork Sirloin Roast with Rosemary Thyme Gravy Step-by-step instructions

Before you start

Before you start, make sure you have a 6- to 7-quart slow cooker. Pat the pork roast dry with paper towels (no need to season—the gravy and herbs do the work). Smash the garlic cloves by pressing them with the flat side of a knife.

Rinse the fresh herbs and pat them dry. Measure out the gravy and cut the butter into small pats. Have your serving buns or sides ready, and clear some counter space for the slow cooker. This recipe is all about minimal prep, so you'll be done in about 10 minutes.

Instructions

Layer and Go

1. 1Prepare the Roast and Aromatics
   Place the pork sirloin roast in the center of the slow cooker insert. Scatter the smashed garlic cloves and fresh rosemary and thyme sprigs over the top of the roast, tucking some underneath if desired.
   Look for The roast sits in the center with herbs and garlic scattered across the surface.
   Tip Smashing the garlic cloves releases their flavor without mincing—simply press with the flat side of a knife.
2. 2Add the Gravy and Butter
   Pour the brown gravy evenly over the roast and aromatics. Dot the top with the butter pats, distributing them over the surface.
   Look for The roast is coated in gravy with butter melting on top.
   Tip If the gravy is very thick, thin it with a splash of broth or water so it coats the meat easily.

At the end of this phase, the raw roast sits in the crockpot with garlic and herbs scattered on top, and the gravy and butter are poured over. The aromatics should be visible and the gravy should mostly cover the bottom of the insert, not completely submerge the meat. Everything looks fresh and ready for the slow cooker to work its magic.

Low and Slow

3. 3Slow-Cook Until Fork-Tender
   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 easily shreds. The internal temperature should reach at least 145°F (63°C) for food safety, but for shredding it will be much higher. Let it rest for 3 minutes before slicing.
   Look for The meat is deeply browned, the gravy is bubbling, and the pork pulls apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking low and slow breaks down the connective tissue, making the roast tender and juicy.
4. 4Rest the Roast
   Turn off the slow cooker. Remove the roast to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring moist, flavorful meat.
   Look for The roast rests on a board, steam rising, before shredding.
   Tip Don't skip the rest—it keeps the pork from drying out when you shred it.

After 8-10 hours on low, the kitchen smells richly of roasted garlic and herbs. The gravy is bubbling gently at the edges, and the pork is deeply browned and fork-tender.

When you poke it with a fork, it should slide apart easily. The liquid has reduced slightly and become more concentrated in flavor. The meat's internal temperature is well above the safe minimum.

Shred and Serve

5. 5Shred the Pork
   Using two forks, shred the pork into bite-size pieces. Return the shredded pork to the slow cooker with the gravy and stir to coat. Discard the herb sprigs and any large garlic pieces if desired, or leave the garlic cloves for extra flavor.
   Look for The pork shreds easily into moist strands, coated in glossy gravy.
   Tip For chunkier shreds, pull the pork into larger pieces; for finer, use a fork to break it apart more.
6. 6Serve and Enjoy
   Serve the shredded pork on toasted slider buns or over mashed potatoes, spooning extra gravy over the top. Garnish with fresh herbs if desired.
   Look for The pork is piled on buns or a plate, gravy drizzled over.
   Tip For a low-carb option, serve over cauliflower mash or alongside roasted vegetables.

The pork is shredded into glossy, gravy-coated strands, and the kitchen is filled with the aroma of slow-cooked pork and herbs. The sauce is thick enough to cling to the meat, and the garlic cloves have softened into sweet, spreadable morsels. The dish is ready to be piled onto buns or served over starch. It looks hearty, comforting, and absolutely delicious.

Common mistakes

A common mistake is cooking the pork on high for too short a time, which can leave it tough. Always use the low setting for the full 8-10 hours if possible. Another pitfall is using too much liquid—the gravy should coat the meat but not drown it, so stick to the amount specified.

Overcrowding the slow cooker can also lead to uneven cooking, so make sure the roast fits comfortably. Finally, don't skip the resting step; letting the meat rest before shredding keeps it juicy.

How to tell it’s done

The pork is done when it's fork-tender and easily shreds with two forks. For food safety, the internal temperature should reach at least 145°F (63°C), but for shredding, it will be well above that—typically around 190°F to 200°F (88°C to 93°C) after 8-10 hours on low.

The meat should pull apart with little resistance, and the gravy should be bubbling and slightly thickened. If the pork isn't shredding easily, cook for another 30-60 minutes and check again.

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