Sweet Pepper Butter Pork Shoulder: One-Pot Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality salted butter—it makes a difference. If you want a thicker sauce, you can remove the pork and vegetables, then simmer the remaining liquid on the stovetop for a few minutes to reduce.

For extra depth, add a splash of apple cider vinegar or a teaspoon of smoked paprika before cooking, though the classic version is delicious as is.

This recipe is incredibly versatile. Use the pulled pork in tacos, on nachos, or in sandwiches. The peppers and onions can be pureed into the sauce for a smoother texture. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

Variations

• Spicy Pepper Pork: Add 2 seeded and sliced jalapeños or a teaspoon of red pepper flakes along with the peppers for a spicy kick. You can also use a mix of hot cherry peppers or banana peppers for a tangy heat.
• Herb-Butter Pork: Soften the butter and mix in 2 teaspoons of chopped fresh rosemary, thyme, or oregano before placing it on the roast. The herbs infuse the meat and jus with aromatic flavor.
• Taco-Style Pork: Serve the pulled pork in warm corn or flour tortillas with pickled onions, cilantro, and a squeeze of lime. Add a dollop of sour cream or crumbled queso fresco for extra richness.
• BBQ Pork Sandwiches: After shredding, toss the pork with your favorite barbecue sauce. Pile it onto brioche buns and top with coleslaw for a classic pulled pork sandwich.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of water or broth.

Freezer

Freeze the cooled pork and sauce 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, adding a splash of broth or water to restore moisture. Or microwave in 30-second bursts, stirring between.

Store leftover pork and vegetables in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top; you can skim it off before reheating if desired.

To reheat, place in a saucepan over medium-low heat, adding a few tablespoons of water or broth to loosen the sauce. Alternatively, microwave in 30-second bursts, stirring in between. The pork tastes even better the next day as the flavors meld.

This dish is perfect for making ahead. Cook the pork a day or two in advance, then refrigerate it in the cooking liquid. The flavors will deepen overnight. To serve, gently reheat the pork and vegetables on the stovetop or in the microwave.

You can also 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.

Serving ideas

The classic way to serve this pork is over a bed of creamy mashed potatoes, allowing the buttery jus to soak into the potatoes. The sweet peppers and onions add texture and color, making the plate look as good as it tastes.

For a heartier meal, pile the pork onto toasted brioche buns and top with a little of the pepper mixture for a fantastic pulled pork sandwich.

This recipe also shines as a filling for tacos or burritos, or served alongside rice and beans. For a lighter option, serve the pork on a bed of greens with a squeeze of lime. The leftovers are versatile—use them in quesadillas, omelets, or pasta. No matter how you serve it, the tender, buttery pork is sure to be a hit.

Frequently asked questions

Recipe card

Sweet Pepper Butter Pork Shoulder: One-Pot Slow Cooker

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 4 lb boneless Boston butt pork shoulder roast
• 2 red bell peppers, sliced into thick strips
• 2 green bell peppers, sliced into thick strips
• 2 sweet yellow onions, sliced
• 1 stick salted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the pork shoulder roast in the center of a 6-quart slow cooker. Scatter the sliced red and green bell peppers and the sliced yellow onions over and around the roast. Season everything with the kosher salt and black pepper.
2. Unwrap the stick of salted butter and place it directly on top of the seasoned roast. It will melt as the slow cooker heats, basting the meat and vegetables.
3. 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 easily shreds. The internal temperature should reach at least 145°F (63°C) for safety, but for best shredding, cook until it reaches 195-205°F (91-96°C). Let it rest for 3 minutes before slicing.
4. Transfer the roast to a cutting board. Using two forks, shred the pork into bite-sized ribbons, discarding any excess fat. Return the shredded pork to the slow cooker and stir gently to coat with the juices. Let it rest for 3 minutes before slicing.
5. Let the shredded pork rest in the warm slow cooker, off the heat, for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
6. Spoon the shredded pork, peppers, onions, and the golden buttery jus over a bed of whipped Yukon Gold mashed potatoes, or serve on rolls for sandwiches. Use a slotted spoon to control the amount of jus.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

12 g

Fat

30 g

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