You’ll need
Ingredients
Cornstarch Slurry
Instructions
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Pat the pork butt roast dry with paper towels. Season both sides with salt and pepper.
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Place 2-3 tablespoon of cooking oil into the bottom of a large frying pan and heat over medium-high heat.
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Place the roast into the heated oil and brown on both sides.
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Place into the slow cooker then place the onions and mushrooms on top.
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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.
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Cook the roast on low for 8-10 hours. You can also cook this on high for 4-5 hours.
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To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot.
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Remove the drippings from the slow cooker and place into a medium saucepan over medium-high heat.
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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.
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Shred the roast with two forks, pulling apart the meat and serve with the gravy and mushrooms on top.
Notes
- 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
Nutrition per serving: 357 calories
- Calories
- 357 kcal
- Carbohydrates
- 11 g
- Protein
- 47 g
- Fat
- 13 g
- Saturated fat
- 5 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 6 g
- Trans fat
- 1 g
- Cholesterol
- 136 mg
- Sodium
- 470 mg
- Potassium
- 1286 mg
- Fiber
- 2 g
- Sugar
- 5 g
- Vitamin A
- 167 IU
- Vitamin C
- 5 mg
- Calcium
- 42 mg
- Iron
- 4 mg
Nutrition is an automatic estimate and will vary with the brands you use.