Three-Packet Butter Pork Shoulder: Easy Crockpot Pulled Pork Step-by-step instructions

Before you start

Before you start, pat the pork shoulder dry with paper towels to help the seasonings stick. Measure out the three seasoning packets and have the butter ready.

No need to chop or prep anything else. This recipe is truly dump-and-go, so the only prep is gathering your ingredients and placing them in the slow cooker.

Instructions

Seasoning and Butter

1. 1Season the Pork
   Place the pork shoulder roast in the center of a 7-quart slow cooker. Sprinkle the dry ranch seasoning, zesty Italian dressing mix, and brown gravy mix evenly over the entire surface of the roast, pressing gently so the seasonings adhere.
   Look for The roast is evenly coated with the three seasoning mixes.
   Tip Pat the roast dry with paper towels before seasoning for better adherence.
2. 2Add the Butter
   Unwrap the stick of salted butter and place it whole on top of the seasoned roast. No need to melt or slice it; it will melt as the pork cooks, basting the meat and enriching the juices.
   Look for The butter sits on top of the seasoned pork, ready to melt.
   Tip For a richer flavor, use European-style butter with higher fat content.

The pork shoulder is in the slow cooker, coated with the three seasoning mixes, and topped with the stick of butter. The scene is set for a long, slow cook that will fill the kitchen with savory aromas.

Slow Cooking and Shredding

3. 3Slow-Cook the Pork
   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 butter and seasonings will create a savory, herb-infused jus as the pork cooks. Let it rest for 3 minutes before slicing.
   Look for The pork is tender enough to shred with a fork, and the liquid is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to maintain steady heat and moisture.
4. 4Shred the Pork
   Once the pork is fork-tender, transfer it to a cutting board. Let it rest for at least 3 minutes, then shred it using two forks. Return the shredded pork to the slow cooker and toss it in the buttery jus to coat.
   Look for The pork shreds easily into tender ribbons and absorbs the flavorful liquid.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded pork sit in the jus for 10 minutes before serving.

After hours of gentle bubbling, the pork is fork-tender and surrounded by a golden, herb-flecked jus.

Shredding it reveals moist, succulent ribbons of meat that glisten with buttery goodness. Take a moment to check the color, texture and aroma before you move on to the next step.

Serving

5. 5Serve the Pork
   Serve the pulled pork on a plate with mashed potatoes, on buns, or over rice. Spoon some of the buttery pan jus over the top for extra moisture and flavor.
   Look for The pork is glistening with buttery jus and steaming hot.
   Tip For a crispy texture, broil the shredded pork for a few minutes before serving.

The pulled pork is piled high on a plate, with extra jus spooned over the top. It's steaming, aromatic, and ready to be devoured. The kitchen smells like a cozy Sunday dinner.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends cooking time. Another is using a lean cut like pork loin, which will dry out.

Stick with pork shoulder. Also, don't skip the rest time after shredding—it lets the juices redistribute and the meat soak up the jus.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature reaches at least 145°F (63°C), though it will likely be higher after 8 hours on low.

The meat should be tender and pull apart into moist ribbons. If it still resists shredding, cook for another 30 to 60 minutes and check again.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest