Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Pork Sirloin Roast with Shallots and Carrots Tips, FAQ & printable recipe

Name: Slow-Cooker Pork Sirloin Roast with Shallots and Carrots
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 1/2 lb boneless pork sirloin roast; 8 whole shallots, peeled; 1 lb baby carrots; 4 tbsp garlic-herb compound butter (cowboy butter), cut into medallions; 12 oz buttered egg noodles, cooked

By Clara Weller · Oct 28, 2026

Shredded pork sirloin roast with shallots and carrots in a slow cooker, topped with melted butter and herbs.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the best flavor, use a high-quality garlic-herb compound butter.

If making your own, let the butter soften before mixing in the garlic and herbs, then roll it into a log, chill, and slice into medallions. You can also add a pinch of red pepper flakes for a subtle kick.

The gravy is the star—don’t let it go to waste. After shredding the pork, stir it well to coat everything in the sauce.

If the gravy seems too thin, simmer it on the stovetop for a few minutes to reduce. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot liquid.

Variations

Add mushrooms: Add 8 oz sliced cremini mushrooms along with the shallots and carrots. They will absorb the buttery juices and add an earthy flavor that pairs beautifully with the pork.
Spicy kick: Mix 1-2 teaspoons of chipotle powder or a minced jalapeño into the compound butter before slicing. This adds a smoky heat that complements the sweet carrots and shallots.
Herb swap: Replace the herbs in the compound butter with 1 tablespoon of fresh sage and 1 tablespoon of fresh thyme. The woodsy flavors are perfect for fall and pair well with pork.
Balsamic glaze: After shredding the pork, drizzle with 2 tablespoons of balsamic glaze and stir gently. The tangy sweetness cuts through the richness and adds a glossy finish.

Storage and make-ahead

Fridge: Store in an airtight container for up to 4 days. Reheat gently, adding a splash of broth if needed.
Freezer: Freeze 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 and bubbly. Add a little water or broth to loosen the sauce if needed.

Store leftover pork, vegetables, and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently in a saucepan over medium-low heat, adding a splash of broth or water if the mixture seems dry, or microwave in 30-second intervals until heated through.

This recipe is ideal for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. The pork also freezes well: shred and cool completely, then store in freezer-safe bags for up to 3 months.

Serving ideas

Serve the shredded pork over a bed of buttered egg noodles, letting the gravy soak into the pasta. A side of steamed green beans or a crisp green salad balances the richness. For a low-carb option, serve over cauliflower rice or mashed potatoes.

Garnish with fresh chopped parsley or chives for a pop of color and freshness. The dish is hearty enough to be a main course on its own, but it also works as a filling for tacos or sandwiches. Leftovers make excellent pulled pork sliders with a dollop of coleslaw.

Frequently asked questions

Can this recipe be made with a different cut of pork?

Yes, pork shoulder or pork butt are excellent alternatives. They have more fat and connective tissue, which means they become even more tender and flavorful. Increase the cooking time by 1-2 hours on LOW for best results.

How long does the pork need to cook?

Cook on LOW for 8 hours or on HIGH for 4-5 hours. The pork is done when it shreds easily with a fork. If the meat is not yet tender, continue cooking in 30-minute increments until it reaches the desired consistency.

Can this dish be frozen?

Absolutely. Shred the pork, cool completely, and store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. The gravy may separate slightly upon thawing, but will re-emulsify when stirred.

What can be used instead of egg noodles?

Serve the pork over mashed potatoes, rice, or crusty bread to soak up the gravy. For a lighter option, use zucchini noodles or cauliflower rice. The pork and vegetables are delicious on their own as well.

Is it necessary to brown the pork before slow cooking?

No, this recipe is designed to be a dump-and-go meal. The long slow cooking develops deep flavor without browning. If you have time, searing the roast in a hot skillet before adding it to the slow cooker can add extra richness, but it is not required.

Recipe card

Slow-Cooker Pork Sirloin Roast with Shallots and Carrots

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

3 1/2 lb boneless pork sirloin roast
8 whole shallots, peeled
1 lb baby carrots
4 tbsp garlic-herb compound butter (cowboy butter), cut into medallions
12 oz buttered egg noodles, cooked

Instructions

Place the pork sirloin roast in the center of the slow cooker. Scatter the whole shallots and baby carrots around the roast, tucking them into the sides and corners. Season everything lightly with salt and black pepper if desired.
Place the medallions of garlic-herb compound butter evenly across the top of the roast. They will melt during cooking, basting the meat and vegetables with rich flavor.
Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and easily shreds. The vegetables should be soft and caramelized in the buttery juices. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Transfer the roast to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute. Leave the vegetables and juices in the slow cooker to keep warm.
Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and stir gently into the buttery juices with the shallots and carrots. Serve over buttered egg noodles, spooning extra gravy over the top.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 22 g
Fat: 30 g
Fiber: 3 g
Sugar: 8 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.