Slow-Cooker Shallot Carrot Butter Pork Shoulder Step-by-step instructions

Before you start

Before starting, pat the pork shoulder dry with paper towels. This helps the salt and pepper adhere and promotes browning if you choose to sear. Peel the shallots and trim the ends. If using whole baby carrots, no prep needed. Measure the salt and pepper.

Have the slow cooker insert ready. No need to preheat the cooker. Optionally, you can sear the pork in a hot skillet for extra flavor, but the recipe works without it. Ensure the slow cooker is at least 6 quarts to fit the roast and vegetables comfortably.

Instructions

Layer and Top

1. 1Layer the Roast
   Place the pork shoulder in the center of the slow cooker insert. Season all over with kosher salt and black pepper. Scatter the peeled whole shallots and baby carrots around the roast, tucking them into the sides.
   Look for The pork sits snugly in the pot with vegetables nestled around it.
   Tip If the roast is larger than the pot, trim it slightly or cut it in half to fit.
2. 2Top with Butter
   Place the stick of salted butter directly on top of the seasoned roast. It will melt as the slow cooker heats, basting the meat and vegetables.
   Look for The butter sits prominently on the pork, ready to melt.
   Tip Cutting the butter into a few pieces helps it melt faster.

The pork sits in the center of the slow cooker, surrounded by shallots and carrots. The stick of butter rests on top. Everything is seasoned with salt and pepper. The raw meat looks marbled and fresh, and the vegetables are vibrant orange and pale purple. The scene is tidy and ready for cooking.

Slow-Cook and Rest

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the pork is fork-tender and shreds easily. The vegetables should be soft and caramelized. Let it rest for 3 minutes before slicing.
   Look for The meat pulls apart with a fork, and the juices are bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Rest the Meat
   Turn off the slow cooker and let the pork rest in the juices for at least 10 minutes. This allows the fibers to relax and reabsorb some of the flavorful liquid.
   Look for The meat is moist and the juices have settled.
   Tip Resting for up to 20 minutes makes the pork even more succulent.

After the long cooking time, the kitchen smells richly savory and buttery. The pork is visibly falling apart, with shreds separating. The vegetables are soft and glistening with butter. The juices are bubbling gently around the edges. The meat is fork-tender and the internal temperature is above 145°F. The pot is hot and steamy.

Shred and Serve

5. 5Shred the Pork
   Using two forks, shred the pork directly in the slow cooker, mixing it with the melted butter and pan juices. Stir in the softened shallots and carrots, breaking them up slightly if desired.
   Look for The pork is in tender ribbons, coated with glossy jus.
   Tip For chunkier pieces, shred less; for finer, use a fork in each hand and pull apart.
6. 6Serve Hot
   Spoon the shredded pork, vegetables, and buttery jus over mashed potatoes, rice, or crusty bread. Serve immediately while hot.
   Look for Steam rises from the rich, golden pork.
   Tip A side of tangy pickles or a simple green salad balances the richness.

The shredded pork forms moist, tender ribbons, coated in a golden, buttery jus. The shallots and carrots are soft and slightly caramelized, mixing into the meat.

The dish looks glossy and rich, with steam rising. It's ready to be spooned over mashed potatoes or onto plates. The texture is succulent and the juices are flavorful.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using a lean cut like pork loin, which will dry out. Stick with pork shoulder. Overcrowding the slow cooker with too many vegetables can prevent even cooking; use the amounts specified.

If the sauce is too thin, you can thicken it by simmering on the stove, but avoid adding flour to the slow cooker. Finally, don't skip the resting time—it allows the juices to redistribute, making the pork more moist.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily. Insert a fork into the meat and twist; if it pulls apart with little resistance, it's ready. The internal temperature should reach at least 145°F (63°C) for food safety, but the meat will be more tender if cooked to 190-200°F (88-93°C) for shredding.

The vegetables should be soft and slightly caramelized. The juices will be bubbling gently and have a rich, buttery sheen. If the meat isn't shredding, 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