Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Portobello Herb Garlic Butter Pork Sirloin Roast Tips, FAQ & printable recipe

Name: Slow-Cooker Portobello Herb Garlic Butter Pork Sirloin Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 1/2 lb boneless pork sirloin roast; 8 oz portobello mushroom caps, thickly sliced; 2 tbsp minced garlic; 4 tbsp garlic-herb compound cowboy butter, sliced into medallions; 12 oz buttered egg noodles

By Clara Weller · Oct 28, 2026

Shredded slow-cooker pork sirloin roast with portobello mushrooms and garlic-herb butter gravy in a black crockpot

Prep: 10 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Includes 5 min resting

Tips for success

For the most flavorful result, use a good-quality garlic-herb compound butter. You can make your own by mixing softened unsalted butter with minced garlic, chopped fresh parsley, thyme, rosemary, and a pinch of salt.

If using store-bought, choose one with visible herbs and no added sugar. The butter not only adds flavor but also enriches the gravy, so don't skimp on it.

To intensify the mushroom flavor, consider adding a splash of Worcestershire sauce or soy sauce to the slow cooker before cooking—though the video doesn't call for it, a teaspoon can deepen the umami.

If you prefer a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and whisk into the juices after shredding; cook on HIGH for 10 minutes until thickened.

Variations

Spicy Southwest: Add 1 tablespoon of chopped chipotle peppers in adobo sauce and 1 teaspoon of ground cumin to the slow cooker before cooking. Serve with rice and black beans, and top with fresh cilantro and lime wedges.
Honey Garlic: Replace the cowboy butter with 1/4 cup honey, 3 tablespoons soy sauce, and 2 tablespoons minced garlic. Omit the mushrooms and add 1 onion, sliced. Cook as directed and serve over rice.
Creamy Mushroom: After shredding the pork, stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese. Cook on LOW for 15 minutes until thickened. Serve over fettuccine or mashed potatoes.
Apple and Sage: Add 2 peeled and sliced apples and 1 tablespoon chopped fresh sage to the slow cooker with the pork. Use a sage-flavored compound butter if available. Serve with roasted sweet potatoes.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze shredded pork and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered pot over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the gravy has thickened.

Store leftover pork and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even tastier the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much.

This dish is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then start cooking in the morning.

Or, cook the full recipe, shred the pork, and store it in the refrigerator or freezer for later. The pork reheats beautifully, so it's great for busy weeknights.

Serving ideas

Serve the shredded pork and mushrooms over a bed of warm buttered egg noodles, as shown in the video. The noodles soak up the rich gravy, making every forkful satisfying.

For a low-carb option, serve over cauliflower mash, roasted vegetables, or simply on its own with a side of crusty bread to mop up the sauce.

Garnish with a sprinkle of fresh chopped parsley or chives, if desired, though the video doesn't include it. This dish pairs well with a simple green salad or steamed broccoli to balance the richness. For a cozy dinner, serve with a glass of full-bodied red wine or a crisp cider.

Frequently asked questions

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

Yes, boneless pork shoulder (butt) or picnic roast are excellent substitutes. They have more marbling, which yields even more tender and flavorful results. Adjust the cooking time as needed—shoulder may take 9 to 11 hours on LOW to become shreddable. Avoid using pork tenderloin, as it is too lean and will dry out.

How can the gravy be thickened?

If the gravy is too thin after shredding, remove the pork and mushrooms to a plate. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir into the juices in the slow cooker. Cook on HIGH for 10 to 15 minutes, stirring occasionally, until the gravy thickens. Return the pork and mushrooms to the pot.

Is it necessary to sear the pork before slow cooking?

No, searing is not required. The slow cooker creates enough moisture and flavor on its own. However, if you prefer a deeper, caramelized flavor, you can sear the roast in a hot skillet with a little oil for 2 to 3 minutes per side before adding it to the slow cooker. This adds extra depth but is not essential.

Can the pork be cooked on HIGH instead of LOW?

Yes, you can cook on HIGH for 4 to 5 hours, but the meat may not be as fork-tender as when cooked on LOW. The lower heat allows the collagen to break down more thoroughly, resulting in a more succulent texture. If you're short on time, HIGH works, but check for tenderness before shredding.

What can be served with this pork besides egg noodles?

This dish is versatile: try it over mashed potatoes, rice, polenta, or roasted vegetables. The rich gravy also pairs well with crusty bread for dipping. For a lighter option, serve it on a bed of sautéed greens or alongside a crisp green salad.

Recipe card

Slow-Cooker Portobello Herb Garlic Butter Pork Sirloin Roast

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

3 1/2 lb boneless pork sirloin roast
8 oz portobello mushroom caps, thickly sliced
2 tbsp minced garlic
4 tbsp garlic-herb compound cowboy butter, sliced into medallions
12 oz buttered egg noodles

Instructions

Place the pork sirloin roast in the center of a 7-quart slow cooker. Scatter the thickly sliced portobello mushroom caps over and around the roast. Sprinkle the minced garlic evenly over the top.
Place the slices of garlic-herb compound cowboy butter evenly over the roast and mushrooms. The butter will melt as the cooker heats, basting the meat and creating a rich gravy.
Cover the slow cooker and cook on LOW for 8 to 10 hours, until the pork is fork-tender and shreds easily. The internal temperature of the pork should reach at least 145°F (63°C), but for shredding, it will be well above that—around 190°F (88°C) for optimal tenderness. Let it rest for 3 minutes before slicing.
Once the pork is fork-tender, transfer it to a cutting board. Let it rest for at least 5 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large fat pieces.
Return the shredded pork to the slow cooker with the mushrooms and gravy. Stir gently to coat the meat in the buttery sauce. Let it warm through for about 10 minutes on LOW.
Spoon the hot buttered egg noodles onto a serving platter or individual plates. Top generously with the shredded pork and mushrooms, and ladle extra gravy over the top.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 620
Protein: 48 g
Carbohydrates: 34 g
Fat: 32 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.