Add the pork butt to a crockpot, and place the mushrooms and onion on and around the meat.

In a bowl or mixing cup, whisk the vegetable broth with the two gravy packets until it is well combined.

Pour the mixture on and around the pork in the crockpot. Add salt and pepper, to taste. (Don’t forget that the gravy will likely have some built-in sodium, too.)

Cook on low for eight to 10 hours or on high for four to five hours, until the pork butt is tender and easy to shred.

When you’re ready to serve, transfer the pork to a separate plate or dish and cover to keep it warm, and then add all of the liquid from the crockpot to a saucepan. Heat it over medium-high heat.

Whisk the cornstarch with 1/4 cup of water, and slowly whisk it into the drippings in the pan.

Once the gravy reaches your desired consistency, taste it and add more salt and pepper, if desired, and remove it from heat.

Shred the pork and serve it with the mushrooms and onions over top of mashed potatoes and drenched in the gravy.