Three-Packet Butter Pork Sirloin Roast: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. There's no need to brown the pork or pre-cook anything. Just place the roast in the slow cooker and sprinkle the seasonings over it.

The butter can go on top as is; it will melt during cooking. Have your serving plates and sides ready—mashed potatoes are a classic choice, but rice or crusty bread also work well. This is the easiest prep you'll ever do for a roast.

Instructions

Season and Start

1. 1Season the Roast
   Place the pork sirloin 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. Pat the seasonings gently so they adhere.
   Look for The roast is fully coated with the three seasoning mixes.
   Tip No need to sear the roast first; the slow cooker will develop deep flavor over the long cooking time.
2. 2Add the Butter
   Place the stick of salted butter directly on top of the seasoned roast. It will melt and baste the meat as it cooks, creating a rich, buttery jus.
   Look for The butter sits on top of the roast, ready to melt.
   Tip Cut the butter into a few pieces if you prefer it to melt faster, but a whole stick works perfectly.

At the start, the roast is covered with a colorful layer of seasonings and the butter sits on top. The slow cooker is cold, and there's no liquid yet. This will change dramatically over the cooking time. Before you close the lid, make sure the seasonings are evenly distributed and the butter is placed on top. That's all you need to do.

Slow Cook

3. 3Slow Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for food safety, but for the most tender result, cook until it reaches 190°F to 200°F (88°C to 93°C). Let it rest for 3 minutes before slicing.
   Look for The pork is fork-tender and the liquid is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking; each peek releases heat and extends cooking time.

After a few hours, the butter has melted and the seasonings have formed a rich, aromatic liquid. The pork is beginning to brown and the liquid is gently bubbling.

The kitchen smells amazing—herby, savory, and buttery. Check that the liquid is simmering gently, not boiling hard. If it's boiling, your slow cooker may be too hot; adjust the temperature if possible.

Shred and Serve

4. 4Shred the Pork
   Remove the roast from the slow cooker to a cutting board. Let it rest for at least 3 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.
   Look for The pork pulls apart easily with forks.
   Tip For extra flavor, return the shredded pork to the slow cooker and toss with the pan juices before serving.
5. 5Serve with Juices
   Serve the shredded pork on a plate with mashed potatoes or your favorite sides. Spoon the rich, buttery pan juices over the top.
   Look for The pork is moist and glistening with jus.
   Tip The pan juices are delicious; don't skip them.

The pork is fork-tender and easily pulls apart. The liquid is a deep golden brown, rich with melted butter and seasonings. The meat is moist and glistening. Before serving, shred the pork and toss it with the juices so every bite is flavorful. The final dish should be juicy, tender, and full of savory, herby flavor.

Common mistakes

One common mistake is lifting the lid to check on the roast. Every time you open the slow cooker, you release heat and add 20 to 30 minutes of cooking time. Trust the recipe and keep the lid on. Another mistake is using a lean cut like pork loin and overcooking it, which can make it dry.

Stick with pork sirloin or shoulder. Finally, don't skip the butter—it's essential for moisture and flavor. If you're watching your fat intake, you can reduce it, but the result won't be as luscious.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C) for safety, but for the most tender results, cook until it reaches 190°F to 200°F (88°C to 93°C).

At this temperature, the collagen has broken down and the meat is falling apart. If you're unsure, use a meat thermometer to check. Once it's done, let it rest for at least 3 minutes before shredding to allow the juices to redistribute.

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