This mushroom gravy slow cooker pork butt is the perfect example of why you don’t always have to make slow cooker pulled pork! Change up the flavor and how you serve this affordable cut of pork with a decadent mushroom gravy loaded with whole mushrooms! You can also make Instant Pot pork butt if you want a faster method to cook it.
Pork Butt in the Slow Cooker
To prepare this pork butt, begin by patting the pork roast dry with some paper towels to remove excess moisture. Once this is done, season both sides of the roast with salt and pepper.
You can skip this step if you want but browning it really does add flavor! However, if you are in a hurry, just put the roast in as-is.
Sear the roast in a frying pan with oil on both sides until brown, then place in the slow cooker. Place onions and mushrooms on top.
Whisk together the broth and the gravy until smooth then pour over top. If you can’t find mushroom broth you can use pork broth or chicken. You can also customize the gravy packets to your favorite flavors as well!
Cook until the roast falls apart, around 8-10 hours on low all day. You have to cook it until the connective tissues dissolve and the fat renders out, or it will be tough. This cut of meat has to be cooked low and slow, or pressure cooked.
Serve over mashed potatoes, or just by itself (it’s a great low carb option!). This reheats very well and can be frozen and reheated at a later date. Just make sure to freeze it in a freezer-safe container and eat it within 3 months.
The Fast and Slow Team
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Mushroom Gravy Slow Cooker Pork Butt
- Prep Time
- 20 minutes
- Cook Time
- 8 hours
- Main Course
- Slow Cooker
- Fast & Slow Cooking
- 3-4 pounds pork butt roast
- salt and pepper
- 2 pounds large whole white mushrooms
- 1 large white onion sliced sliced
- 2 cups mushroom broth
- one 21 gram package mushroom gravy
- one 21 gram package pork gravy
- 2 tablespoons cornstarch
- 1/4 cup water
- Pat the pork butt roast dry with paper towels. Season both sides with salt and pepper.
- Place 2-3 tablespoon of cooking oil into the bottom of a large frying pan and heat over medium-high heat.
- Place the roast into the heated oil and brown on both sides.
- Place into the slow cooker then place the onions and mushrooms on top.
- Whisk together the mushroom broth and gravy mixes until smooth. Pour over the roast. Lift the roast slightly with a fork so that some liquid goes under the roast, this helps prevent it from sticking.
- Cook the roast on low for 8-10 hours. You can also cook this on high for 4-5 hours.
- To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot.
- Remove the drippings from the slow cooker and place into a medium saucepan over medium-high heat.
- Whisk together the slurry ingredients. Slowly whisk the cornstarch slurry into the mushroom mixture. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
- Shred the roast with two forks, pulling apart the meat and serve with the gravy and mushrooms on top.
- You can add more mushrooms if wanted, we keep them whole and eat them as the side dish
- You can switch out the gravy mixes to use your preferred ones
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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