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.
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.
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.
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!
- Pork Shoulder Blade Roast or Picnic
- 8-10 dashes Worcestershire sauce
- 3-5 tablespoons your favorite dry rub (+more if desired)
- 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.
- Internal temperature of pork roast should be between 190º F and 205º F.
- 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.
- Serve warm.
- Leftovers should be kept in an airtight container in the refrigerator or freezer.
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That looks divine! My only problem would be that my husband and oldest son would want it for breakfast after smelling it in the morning:)
It definitely does get you hungry first thing in the morning.
Robyn,
I just printed out your recipe and this is just want I wanted, the look of it, all nicely browned and tender for pork tacos, yum. I have Stubb’s liquid BBQ sauce and also Stubb’s dry rub which I use on a roast chicken recipe that is delicious.
But I will also use the Worcestershire sauce on the pork.
My question is, does it brown so nicely like this in your slow cooker or did you have to do something else to it to get it to brown like that?
Hope I’m lucky and you might see it today, because am cooking it today & tonight
Hi Pam,
This pork roast is perfect for pork tacos! I hope you love it. I don’t add anything to my pork to get it to brown in the slow cooker. It develops that nice browned edges while cooking.
yum– mouthwatering!
I cannot. I just. Send help because I need this in my life and I now have to figure out when I can get my hands on a pork butt (haha). But seriously, this looks so delicious! I cannot stop drooling over it.
This looks amazing! I do a lot of pork tenderloin but now I need to venture into different cuts. Yum!
oh gosh thanks for sharing your tricks…we make a lot of pot roasts!
That looks scrumptious. When I make roast I like to toss in some veggies at the end…some taters and carrots…yummy!!
I have a question…not sure if you can answer though. Every time I comment on your posts…down where it says comment love it does a scan thing and then it tells me this….
A feed could not be found at http://www.twitter.com/kelliemurray/?feed=atom. A feed with an invalid mime type may fall victim to this error, or SimplePie was unable to auto-discover it.. Use force_feed() if you are certain this URL is a real feed.
My twitter is valid…so any clue why it says this?? It has been doing that for as long as I have been signed up on here. *shrugs*
Hi Kellie, sorry it’s giving you an issue. I would try unchecking the Comment Luv box at the bottom of the comment section before you begin entering a comment. That should turn off the scan each time you leave a comment. Please let me know if you continue to have any issues!
My crock pot does not have warm setting; should I just leave it on low for maybe 12 or 13 hours? This looks delicious and would like to try it but do not want to ruin it!!
Hi Amy,
I would remove it from the crock pot and put into a small roasting pan or large casserole dish. Then, wrap it well with aluminum foil and put it in a 200º – 220º oven to “steam” the meat for that warming period duration. Check it about halfway through to make sure it is doing well. Good luck!
I love that you slow cook this and that shredded meat is killer!
We’ve become so addicted to smoking meat that I tend to forget how good slow cooker pork is too, haha. This looks divine
Robyn,
I use the crock pot ALOT, but I’m nervous about no liquid. I honestly just put roast w/ some Worcestershire sauce? It won’t burn the bottom?
The pork will render fat making a liquid in the slow cooker. Can’t wait to hear how you like it.
This looks awesome!! Any chance you have a recipe (or recommendation) for your favorite dry rub? I have none…
Thanks!!
I made this New Year’s Day, it came out great. I used a butt, it was so tender it fell apart taking it out of the slow cooker. Great flavor and made a huge amount, I shared some, froze some, ate some. Thanks for the recipe, I’ll make it again.
Do you cut the large flap of fat off the roast before putting it in the slowcooker? If not, do you do fat side up or down? Thanks!
Hi Jill! It really depends on how much fat the butcher (or meat department) left on the pork on how I handle it. Sometimes I’ll trim the majority of the fat away, but if the cut of pork doesn’t have a huge amount of fat, I’ll usually leave it be. I usually leave the fat side up when cooking so that as the fat renders it helps to flavor the meat. I don’t know if it makes a huge difference technically, it is just a habit of mine.
Hi! I want to make this for my family and was wondering if I should get a boneless or a bone in Rota?
Hi Hannah,
I’ve used both and have been happy either way.
Just tried your recipe today…it was Great!! I will be making this regularly from now on. Thanks for sharing!
DO you have a dry rub recipe? I am having a hard time finding one that isn’t too BBQ
Hi Jill,
I like to use this one http://addapinch.com/cooking/2012/11/15/spicy-dry-rub-recipe/
How can you make the skin crispy’ I like some of that fat crispy
Can you please suggest a good dry rub?? I’m also having trouble finding something that isn’t BBQ- if you used BBQ
That’s fine– but I, like several others, want what I see in the picture. Also my crock pot has a “keep warm” option aside from “low”- which should I use?? Low or keep warm? It’s “crock pot” brand.
Thanks!!
I used this dry rub for the pork roast photographed – it is one of my favorites! http://addapinch.com/cooking/2012/11/15/spicy-dry-rub-recipe/
Could you use a pork loin for this also? I love a pork butt but really need to keep it lean.
Made it today for dinner today, so delicious! We used the meat for tacos, my kids couldn’t get enough meat!
Thanks!
i am cooking this right now and i will let you know how it turns out it looks so good and i have read all the comments and i was like let me try this recipe for pork loin blade roast this site is wonderful