Slow-Cooker Portobello Dijon Pork Roast

This slow-cooker pork sirloin roast is the definition of set-it-and-forget-it cooking. Just layer the pork, mushrooms, garlic, and a few pantry staples into the crockpot, then walk away.

Hours later, you're rewarded with fork-tender shredded pork in a velvety Dijon-cream sauce that tastes like it simmered all day – because it did.

The beauty of this recipe is its simplicity. A pork sirloin roast is an affordable, lean cut that becomes meltingly tender after a long, slow cook.

Portobello mushrooms add an earthy, meaty depth, while whole-grain Dijon mustard and sour cream create a rich, tangy gravy that clings to every strand of pork.

The au jus keeps everything moist and savory, making this a complete, satisfying dinner with minimal effort.

Ingredients

Why this recipe works

Cooking the pork low and slow breaks down the connective tissue in the sirloin, turning a lean roast into shreddable, succulent meat. The low heat also allows the flavors of the mushrooms, garlic, and mustard to meld together without becoming harsh or bitter.

The sour cream and Dijon mustard are stirred into the sauce after cooking, but adding them at the beginning lets them slowly infuse the pork with their tangy, creamy character.

The au jus provides the liquid needed to braise the roast and forms the base of the pan sauce.

Notes and substitutions

Pork sirloin roast is a great choice for the slow cooker because it's leaner than shoulder but still becomes tender with long, moist heat. If using pork shoulder, expect a slightly richer result and possibly a bit more fat to skim from the sauce.

Whole-grain Dijon mustard gives the sauce a lovely texture and bursts of mustard seeds; smooth Dijon will work but won't have the same rustic appeal. Use full-fat sour cream for the creamiest sauce – low-fat versions can curdle more easily.

• pork sirloin roast: pork shoulder or pork butt (cook until fork-tender, may need an extra hour)
• whole-grain Dijon mustard: smooth Dijon mustard (add 1 teaspoon whole mustard seeds for texture, if desired)
• beef au jus: low-sodium beef broth (add 1 teaspoon Worcestershire sauce for depth)
• sour cream: plain Greek yogurt (full-fat recommended for best texture)

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cups
• Two forks for shredding