Three-Packet Butter Pork Sirloin Roast: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality pork sirloin roast. If the roast has a thick layer of fat, you can trim it, but leaving a little fat will add moisture and flavor.

Don't skip the resting time after cooking; it allows the juices to redistribute, making the meat more tender. If you have time, let the shredded pork sit in the warm juices for 10 to 15 minutes before serving to soak up even more flavor.

The pan juices are liquid gold. Don't let them go to waste. Spoon them generously over the pork and your sides. If the juices seem too thin, you can thicken them by simmering them in a saucepan with a little cornstarch slurry, but they're delicious as is.

For a thicker gravy, you can also use a slotted spoon to remove the pork, then whisk in a tablespoon of flour and cook until thickened.

Variations

• Spicy Kick: Add 1 teaspoon of red pepper flakes or a diced jalapeño along with the seasonings for a spicy version. The heat will infuse the pork as it cooks.
• Herb Garden: Sprinkle 2 tablespoons of fresh chopped rosemary, thyme, or parsley over the roast before serving for a fresh herb flavor that brightens the dish.
• Sweet and Smoky: Swap the brown gravy mix for a packet of onion soup mix and add 1 tablespoon of smoked paprika for a smoky, savory twist.
• BBQ Pulled Pork: After shredding, toss the pork with your favorite barbecue sauce and serve on buns with coleslaw for a pulled-pork sandwich.

Storage and make-ahead

Fridge

Store leftover pork in an airtight container in the refrigerator for up to 4 days. Keep it in the juices to maintain moisture.

Freezer

Freeze shredded pork in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat with a splash of broth or water, or in the microwave in 30-second intervals, until warmed through.

Refrigerate leftover shredded pork in an airtight container for up to 4 days. The pork can be stored in its juices to keep it moist. To reheat, place the pork in a saucepan over medium-low heat, adding a splash of water or broth if needed, and heat until warmed through.

You can also reheat individual portions in the microwave. The flavors will continue to develop, making the leftovers even more delicious.

This recipe is perfect for making ahead. You can assemble everything 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.

You may need to add a little extra cooking time if starting from cold. Alternatively, cook the pork fully, shred it, and store it in the refrigerator. Reheat gently before serving.

Serving ideas

Serve the shredded pork over a bed of creamy mashed potatoes, with the rich pan juices spooned over the top. The buttery gravy soaks into the potatoes, making each bite comforting and satisfying. You can also serve it on rolls for a pulled-pork sandwich, or over rice or egg noodles for a different twist. A simple green salad or steamed vegetables on the side balance the richness.

For a complete meal, add a side of roasted vegetables or a crisp coleslaw. The pork is also delicious in tacos or burritos, topped with a little coleslaw and pickled onions. If you have leftovers, use them in quesadillas, omelets, or as a topping for baked potatoes. The possibilities are endless, and the flavor is always a hit.

Frequently asked questions

Recipe card

Three-Packet Butter Pork Sirloin Roast: Easy Crockpot Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 1 oz dry ranch seasoning mix
• 0.7 oz zesty Italian dressing mix
• 0.87 oz brown gravy mix
• 1/2 cup salted butter (1 stick)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the shredded pork on a plate with mashed potatoes or your favorite sides. Spoon the rich, buttery pan juices over the top.

Contains: milk, gluten

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

4 g

Fat

26 g

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