Slow-Cooker Portobello Herb Butter Pork Shoulder Step-by-step instructions

Before you start

Before starting, pat the pork shoulder dry with paper towels. If the roast is tied, remove the twine. Wipe the portobello mushrooms with a damp cloth to remove any dirt, then slice them thickly. Mince the garlic if using fresh cloves.

Cut the compound butter into 4 equal medallions. Have all ingredients ready and the slow cooker plugged in. No need to preheat the slow cooker; it will heat gradually as it cooks. Prepare the buttered egg noodles just before serving so they stay warm and tender.

Instructions

Layer and Season

1. 1Layer the Roast and Mushrooms
   Place the pork shoulder roast in the center of a 6- to 7-quart slow cooker. Scatter the thickly sliced portobello mushrooms over and around the roast. Sprinkle the minced garlic evenly over the top. Let it rest for 3 minutes before slicing.
   Look for The roast sits snugly in the pot with mushrooms tucked around it.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip No need to brown the meat first—the slow cooker does all the work.
2. 2Add the Cowboy Butter
   Arrange the medallions of garlic-herb compound butter evenly on top of the roast and mushrooms. The butter will melt during cooking, creating a rich, savory gravy.
   Look for Butter medallions sit on the roast, ready to melt.
   Tip If the butter is very cold, let it sit at room temperature for a few minutes to soften slightly for even placement.

At this stage, the slow cooker contains the raw pork roast, thick portobello slices, minced garlic, and pats of compound butter. The ingredients are arranged in a single layer, with the butter on top. The aroma of garlic and herbs is fresh and inviting. Everything is ready for the long, slow cook. Check that the butter is evenly distributed and the mushrooms are tucked around the roast so they will cook evenly.

Slow Cook and Shred

3. 3Cover and Cook Low and Slow
   Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 145°F (63°C), but for best texture, cook until it exceeds 190°F (88°C) for easy shredding. Let it rest for 3 minutes before slicing.
   Look for The pork is tender and pulls apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Shred the Pork
   Once the pork is cooked, transfer it to a cutting board and let it rest for at least 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large fat pieces. Return the shredded pork to the slow cooker and stir gently to coat with the mushroom-butter gravy.
   Look for The pork shreds easily into moist, tender strands.
   Tip Letting the meat rest before shredding helps it retain its juices.

After 8 to 10 hours on low, the pork is deeply browned and tender, with the meat beginning to pull apart. The mushrooms have softened and released their juices, mingling with the melted butter to form a fragrant, garlicky gravy.

The kitchen smells rich and savory. The pork should shred easily with a fork, and the internal temperature should read at least 145°F (63°C). Gently stir the shredded meat back into the sauce.

Finish and Serve

5. 5Cook the Egg Noodles
   While the pork rests, cook the egg noodles according to package directions in salted boiling water. Drain well and toss with butter to coat. Keep warm until serving.
   Look for Noodles are tender and glossy with butter.
   Tip Cook noodles just until al dente; they will soften further when topped with hot pork.
6. 6Serve the Pork Over Noodles
   Spoon a generous portion of buttered noodles onto each plate. Top with the shredded pork and mushrooms, and ladle extra gravy from the slow cooker over the top. Serve hot.
   Look for Each plate is piled with tender pork, mushrooms, and glossy noodles.
   Tip For extra richness, sprinkle with chopped fresh parsley or chives if desired.

The buttered egg noodles are cooked and tossed with butter, ready to receive the hot pork and mushrooms. The shredded meat is coated in a glossy, herb-flecked gravy, and the mushrooms are tender but still hold their shape. When plated, the dish looks rustic and comforting, with steam rising and the aroma of garlic and herbs. Serve immediately, with extra gravy spooned over the top.

Common mistakes

A common mistake is lifting the lid too often to check on the pork; this releases heat and extends the cooking time. Another is using a lean cut like pork loin, which will dry out during long cooking—stick with the shoulder. Slicing mushrooms too thinly can cause them to disintegrate; keep them thick.

Also, don’t skip the resting time after cooking, as it allows the meat to reabsorb its juices. Finally, resist the urge to add extra liquid; the pork and mushrooms release plenty of moisture, and the butter creates a rich sauce without any additional broth.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but for the most succulent pulled pork, cook until it reaches 190°F to 200°F (88°C to 93°C).

At this temperature, the collagen has fully broken down, leaving the meat moist and easy to shred. The mushrooms should be soft and infused with the butter-garlic sauce. If the gravy seems thin, let it simmer on the stovetop for a few minutes to reduce and thicken slightly.

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