Three-Packet Garlic Butter Pork Sirloin Roast Step-by-step instructions

Before you start

Before starting, pat the pork sirloin roast dry with paper towels to help the seasonings adhere. Measure out the three seasoning packets and have them ready.

If using store-bought cowboy butter, slice it into four thick medallions. Prepare the buttered egg noodles just before serving, or keep them warm in a covered pot. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Season and Top

1. 1Season the Roast
   Place the pork sirloin roast in the bottom of a 6-quart slow cooker. Sprinkle the dry ranch seasoning, zesty Italian dressing mix, and brown gravy mix evenly over the entire surface of the roast, turning to coat if needed.
   Look for The roast should be fully covered with the seasoning mixture.
   Tip Pat the roast dry with paper towels before seasoning for better adherence.
2. 2Add the Cowboy Butter
   Place the four medallions of garlic-herb compound cowboy butter on top of the seasoned roast, spacing them evenly.
   Look for The butter sits on top of the roast, not touching the sides of the slow cooker.
   Tip Cut the butter into thick slices so it melts slowly during cooking.

The roast is evenly coated with the three seasoning mixes, and the cowboy butter medallions sit on top. The dry rub may look patchy, but it will melt into a cohesive crust as it cooks. The butter is cold and firm, ready to slowly melt and baste the meat.

Slow Cook and Shred

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The meat shreds easily with a fork and the juices are bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking to keep the heat steady.
4. 4Shred the Pork
   Transfer the roast to a cutting board and let it rest for at least 3 minutes. Then, using two forks, shred the pork into bite-sized pieces, discarding any large fat pieces.
   Look for The meat pulls apart into tender strands with little resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, return the shredded pork to the slow cooker and toss with the juices.

After 8 hours on low, the pork is fork-tender and the kitchen smells of garlic and herbs. The juices are bubbling and fragrant. The meat pulls apart easily, revealing moist, tender strands. The gravy is rich and slightly thickened, with visible herbs and butter.

Serve

5. 5Serve Over Noodles
   Spoon the shredded pork and some of the rich gravy over warm buttered egg noodles. Serve immediately.
   Look for The pork is glossy with gravy and the noodles are coated.
   Tip Use a slotted spoon if you prefer less gravy on the noodles.

The shredded pork is piled over warm buttered noodles, with gravy spooned on top. The dish looks glossy and hearty, with the pork glistening and the noodles coated. A final sprinkle of fresh parsley, if desired, adds color.

Common mistakes

The most common mistake is lifting the lid to check on the roast, which lets heat escape and extends cooking time. Trust the process and keep the lid closed.

Another pitfall is using a lean cut like pork loin, which can dry out; sirloin is ideal, but shoulder is even more forgiving.

Finally, don't skip the resting time—it ensures the pork stays juicy. If the gravy seems thin, you can thicken it with a cornstarch slurry after shredding.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and shreds easily with a fork. Because it cooks low and slow, it will likely exceed this temperature, which is fine—the meat will remain moist and tender.

Let the roast rest for at least 3 minutes before shredding to allow the juices to redistribute. The gravy should be bubbling and slightly thickened, with a rich aroma of garlic and herbs.

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