Sweet Pepper Dijon Cream Pork Shoulder

This slow-cooker pork shoulder is the epitome of set-and-forget cooking. A hefty roast goes into the crock with sweet peppers, onions, a creamy Dijon mixture, and a splash of au jus.

Hours later, you return to a bubbling pot of pull-apart tender meat in a velvety, tangy sauce.

It's a one-pot dinner that needs almost no hands-on time, and the flavor is deep, savory, and just a little bit bright from the mustard. Serve it over rice or tucked into sandwiches.

This recipe takes a humble pork shoulder and turns it into a rich, satisfying meal with minimal effort.

The slow cooker does all the work: the meat becomes fall-apart tender, the peppers and onions soften into sweet strands, and the sour cream and Dijon create a creamy, tangy sauce that coats every bite.

It's perfect for busy weeknights or lazy weekends. Just layer the ingredients, walk away, and come back to a dinner that feels like it simmered all day—because it did.

Ingredients

Why this recipe works

The slow cooker's low, moist heat breaks down the collagen in the pork shoulder, turning a tough cut into buttery, shreddable meat. Cooking it low and slow also allows the flavors of the peppers, onions, and mustard to meld into the meat, creating a cohesive dish.

The combination of sour cream and Dijon mustard adds both richness and acidity. The sour cream keeps the sauce creamy and mellow, while the mustard provides a sharp, tangy contrast that cuts through the pork's fat. The au jus adds savory depth, tying everything together.

Notes and substitutions

Choose a pork shoulder roast (also labeled Boston butt) that is well-marbled; the fat keeps the meat moist during the long cooking time. If the roast has a thick fat cap, you can trim it slightly, but leave some for flavor.

Use a slow cooker that is at least 6 quarts to accommodate the roast and vegetables. If you prefer a thicker sauce, you can remove the meat and simmer the liquid on the stovetop for a few minutes to reduce. Whole-grain Dijon adds texture; smooth Dijon works as well.

• whole-grain Dijon: smooth Dijon or spicy brown mustard
• beef au jus: low-sodium beef broth
• sour cream: plain Greek yogurt
• pork shoulder: pork butt or pork picnic roast

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon
• Two forks for shredding