Three-Packet Butter Pork Shoulder: Easy Crockpot Pulled Pork

This Three-Packet Butter Pork Shoulder is the ultimate set-it-and-forget-it dinner. Just place a pork shoulder in the slow cooker, sprinkle over three seasoning mixes, top with a stick of butter, and walk away.

Hours later, you're rewarded with tender, juicy pulled pork swimming in a rich, buttery herb jus. It's the kind of meal that feels like a special occasion but takes only five minutes of prep. Perfect for busy weeknights or feeding a crowd with minimal effort.

The magic of this recipe lies in its simplicity: a pork shoulder, three pantry seasoning packets, and a stick of butter. The slow cooker does all the work, transforming a tough cut into melt-in-your-mouth pulled pork.

The seasonings create a savory, herbaceous crust, while the butter bastes the meat and enriches the cooking liquid into a luscious jus.

Serve it over mashed potatoes, piled on buns, or alongside your favorite sides for a meal that tastes like you spent hours in the kitchen—when you actually spent just five minutes prepping.

Ingredients

Why this recipe works

This method works because the pork shoulder is a well-marbled cut that benefits from low, slow cooking. The collagen and connective tissue break down over hours of gentle heat, turning the meat fork-tender and juicy.

The butter adds richness and helps carry the flavors of the seasonings deep into the meat as it melts and bastes the roast.

The three seasoning packets—ranch, Italian, and brown gravy mix—provide a balanced blend of herbs, spices, and umami. The ranch adds creamy herb notes, the Italian brings garlic and oregano, and the brown gravy mix contributes savory depth. Together, they create a complex, crave-worthy flavor with zero effort.

Notes and substitutions

Choose a boneless Boston butt (pork shoulder) for the best results. It has enough fat to stay moist during the long cooking time. If using a bone-in roast, increase the cooking time by about an hour and remove the bone before shredding.

A 7-quart slow cooker is ideal for this recipe, but a 6-quart will work too. The roast should fit comfortably with room for the liquid to bubble. If you don't have a slow cooker, you can braise the pork in a Dutch oven at 300°F (150°C) for 3 to 4 hours.

• dry ranch seasoning mix: Use 2 tablespoons homemade ranch seasoning (buttermilk powder, parsley, dill, garlic powder, onion powder, salt, pepper).
• zesty Italian dressing mix: Substitute 1 tablespoon Italian herb blend plus 1 teaspoon garlic powder and 1 teaspoon onion powder.
• brown gravy mix: Use 1 tablespoon cornstarch mixed with 1 teaspoon beef bouillon powder and 1/2 teaspoon onion powder.
• salted butter: Use unsalted butter and add 1/4 teaspoon salt to the seasoning mix.

Equipment

• 7-quart slow cooker
• Measuring spoons
• Two forks for shredding
• Serving spoon