Pork Roast Recipe

Okay, so if your family loves pork roast, or pork in any way, shape, or form, you really do want to give this pork roast a try. Especially if you a looking for a simple recipe to use for pulled pork.


Pork Roast Recipe from addapinch.com

This pork roast is another one of those recipes where I throw all of my ingredients into my slow cooker and then let it do all the work for me while I take all the credit for it. Nothing wrong with that, is there?

Please say no.

Because really, someone had to think to buy the pork roast and then put it and just the right blend of things with it into the slow cooker in the first place, right? And then figuring out exactly how to cook it in there so that it isn’t tough? I think it really is a fair partnership that my slow cooker and I have going on.

Speaking of the right blend of ingredients, well, for this recipe there are only a handful. I’ve found that less is more with some recipes and keeping them super simple makes them all the more enjoyable.

Pork Roast Recipe from addapinch.com

There are just a few tricks that I’ve found that I want to share with you so you’ll be loving this pork roast as much as we do.

1. Shoulder Blade Roast (Boston butt). This is just my opinion, but I prefer to use a shoulder blade roast or Boston butt roast when slow cooking for an extended period – like in this recipe. I think these cuts of meat have just the right combination of fat to meat to allow the roast to keep its flavor and become extremely tender when cooking for an extended period of time. This also makes delicious pulled pork in my humble opinion.

2. Low and slow. I cook my pork roast looooow and slooooow. Trying to rush this cut of meat just isn’t good to me. I normally cook my pork roast in my slow cooker for anywhere from 8-10 hours. Yep, you read it right.  I like to put it into my slow cooker as I’m going to bed and then waking up to supper being ready before I even start breakfast. However, usually, I’ll leave it on warm with the liquid that cooked off while it cooked overnight still in the slow cooker and let it “steam” in the slow cooker for another 4 hours or so. Those roasts will absolutely without a doubt melt in your mouth!

3. Keep it simple. This pork roast recipe doesn’t include a ton of ingredients. It’s simple. Boston Butt, Worcestershire, and whatever dry rub I’m loving at the moment. I don’t even add any other liquids.

Pork Roast Recipe from addapinch.com

So now, I feel like I’ve shared my biggest secrets with you guys. I can’t wait to hear how you like this pork roast recipe. And just wait! Tomorrow I have a scrumptious recipe that uses any leftovers you might have – if any!

Here’s the recipe for my pork roast. Enjoy!

4.8 from 35 reviews

Pork Roast Recipe
Prep time
Cook time
Total time
This pork roast is so simple and succulent, it will quickly become a favorite!
Serves: 8
  • Pork Shoulder Blade Roast or Picnic (3-5 pounds)
  • 8-10 dashes Worcestershire sauce
  • 3-5 tablespoons your favorite dry rub
  • (+more if desired)

  1. Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks.
  2. Internal temperature of pork roast should be between 190º F and 205º F.
  3. Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
  4. Serve warm.
  5. Leftovers should be kept in an airtight container in the refrigerator or freezer.


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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 141

    I have a very similar recipe but it is cooked in the oven. My question is if I used a 6-8# pork shoulder butt and put it in the crock pot in the morning, would it be done for dinner without the extra 4 hours on warm? Or would you recommend a few hours on high, a few on low and then the resting (warm) time?? I am hoping to make it this weekend to serve to company!

  2. 143

    Made this yesterday in my new slow cooker. The only thing I did “different” was I added a layer of quartered red potatoes and sliced carrots. Before placing the meat on top I seasoned my veggies with garlic herb rub that I used on the roast. My new slow cooker has a small vent that allows some steam to escape and this was the first time I ever cooked a roast that wasn’t mushy. It even had that “browned” effect on it like hers! If I were making for pulled pork I think I would use a mesquite type of rub but the A1 garlic herb was perfect for a roast meal. Would love to know what rub you used. Thank you for all your hard work

  3. 144

    My slow cooker only has a low and a high setting. Do you think 12 hours on low would suffice?

    • 145

      the “low” setting is generally what is used for cooking times longer than 6 hours. So use low if your cooking 8-10 hours, high if your cooking 4-6 hours.

  4. 146

    Hi There,

    We moved from Sydney to Chicago so pulled pork is newish to us and this looks fabulous and I wondered what your favorite dry rub is please as I just don’t know where to start with dry rubs and I’m happy to make my own

    Hope you can help

  5. 149

    I am trying this recipe and the dry rub this morning. I love to cook in the early morning. That way it is already done. Thank you for the recipe and rub

  6. 151

    Do I need to add any water to the Boston butt

  7. 153

    The picture you have suggests that you seared the pork first before putting it in the slow cooker? Is that right?

    • 154

      Hi Lili,
      I did not do anything to the pork before adding it to the slow cooker. Just toss it in as the recipe calls for and let it go. It works like magic!

  8. 155

    Delish and super easy! Will definitely make again! Thank!

  9. 156
    Gail Mondoux says:

    I have a Pork Picnic Shoulder Roast that I’m planning to use for this recipe . Do you take off the rind and some of the fat before cooking it ?

  10. 157

    How do you get it crispy ?

    • 158

      It isn’t really “crispy” as much as the edges have a darker brown color from cooking for an extended period in the slow cooker with little liquid. Since the only liquid you add to the slow cooker for cooking this pork roast is the little bit of Worcestershire sauce, the pork only cooks with the juices rendered from the pork which does not cover the meat. I hope you enjoy it!

  11. 159
    Courtney says:

    I would like to try this recipe for tomorrow nights dinner. I never know…. Do I out the roast in frozen or thawed?

  12. 161

    I do my pork roast seasoned and seared on all sides It sits on a bed of potatoes carrots and onions surrounded by more potatoes spinach fresh garlic black beans green olives and another layer of onions Cant wait to eat dinner later!

  13. 162
    Janette LaGrone says:

    My hats off to you!!! This is the most delicious and simple recipe for Boston Butt I have ever come across. Truly Amazing. I am the chief cook and bottle washer in my household and I can’t thank you enough for sharing this recipe. My Boston Butt was so moist and tender that there was no need to chew. I was also given the rare opportunity to read a book that I had been longing to read for months. I was able to finally have a moment to myself without it being devoted to preparing meals for my family and other household chores. Thanks ever so much for the ME time.

  14. 164
    Chef Adrien says:

    I have prepared slow cooked pork a thousand times and I always see a over complicated method to make this product your straight forward and honest approach turned out some fantastic pork.I slow cooked it over some white pear and apple segments and the result was Devine. Very much enjoyed it. Cheers

  15. 165
    will kelton says:

    Had an 8 lb butt I needed to use.

    This question might be a bit late but does it matter if the roast is fat up or down?

    Mine is in fat up and seasoned with cajun rub, salt, pepper, worchester and ketchup. Going to go 12 hours overnight in the Cook’s Essentials oval cooker while I’m at work. I’ll check it after that and plan on another 4-8 hours because it’s so big.

    Probably will let it warm for awhile longer.

  16. 167
    khadejah says:

    Did you add any liquid


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