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Keto Crockpot Creamy Mushroom Pork - Comforting, Low-Carb, and Effortless

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless pork shoulder or pork loin (shoulder for more tenderness; loin for leaner)
  • 16 ounces mushrooms, sliced (cremini or baby bella work great)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low-sodium)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 tablespoons butter (for searing and flavor)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried parsley (plus more fresh parsley for garnish)
  • 1 teaspoon smoked paprika (optional, for warmth)
  • 1/2 teaspoon xanthan gum (optional, for extra thickening)
  • Salt and black pepper, to taste

Method
 

  1. Prep the pork. Pat the pork dry with paper towels. Season all sides generously with salt, pepper, thyme, parsley, and smoked paprika if using.
  2. Sear for flavor. Heat olive oil and butter in a skillet over medium-high. Sear the pork on all sides until browned, about 2–3 minutes per side. This step builds deep flavor, so don’t skip it if you have time.
  3. Build the base. Add mushrooms and onion to the skillet with a pinch of salt. Sauté 3–4 minutes to release moisture and pick up the browned bits. Stir in garlic for 30 seconds until fragrant.
  4. Load the crockpot. Add the sautéed mushrooms, onion, and garlic to the crockpot. Place the seared pork on top. Pour in the chicken broth around the sides.
  5. Add the creamy elements. Dot the cream cheese cubes over the pork and vegetables. This helps them melt evenly as it cooks.
  6. Cook low and slow. Cover and cook on Low for 6–8 hours (ideal for pork shoulder) or High for 3–4 hours. Pork loin cooks faster; check tenderness earlier to avoid drying out.
  7. Finish the sauce. Transfer the pork to a cutting board. Stir the crockpot contents to blend the cream cheese into the sauce. Add the heavy cream and whisk until smooth.
  8. Thicken if needed. If the sauce seems thin, sprinkle in xanthan gum a pinch at a time while whisking. Let it sit for 3–5 minutes to thicken. Avoid overdoing it—xanthan gum works fast.
  9. Slice or shred. Slice pork loin into medallions or shred shoulder with two forks. Return the pork to the sauce and stir to coat.
  10. Taste and garnish. Adjust salt and pepper. Top with chopped fresh parsley. Serve hot over cauliflower mash, roasted veggies, or sautéed greens.