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.

 

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!

4.8 from 49 reviews
Pork Roast Recipe
 
Prep time
Cook time
Total time
 
This pork roast is so simple and succulent, it will quickly become a favorite!
Author:
Serves: 8
Ingredients
  • Pork Shoulder Blade Roast or Picnic (3-5 pounds)
  • 8-10 dashes Worcestershire sauce
  • 3-5 tablespoons your favorite dry rub
  • (+more if desired)

Instructions
  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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DISCUSS

  1. 141

    pbrandts says

    Robyn,
    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. 144

    tonya k says

    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

    • 147

      Mike says

      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.

    • 148

      Tabitha says

      Thank you for asking this, Jessica. And thanks for the reply, Mike. I was wondering the same thing.

  3. 149

    Karen says

    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

  4. 152

    Anna says

    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

  5. 156

    Lili says

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

    • 157

      says

      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!

  6. 159

    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 ?

    • 161

      says

      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!

  7. 162

    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?

  8. 164

    Jennifer says

    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!

  9. 165

    Janette LaGrone says

    Robyn,
    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.

  10. 167

    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

  11. 168

    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.

  12. 172

    Tanya D. says

    This recipe looks and reads delicious…LOL I’m putting it in my crock pot tonight! Can’t wait to taste it. Will let you know how the pork turns out & what the family thinks.

    • 174

      Tanya D. says

      Oh My Goodness! Delicious, tender and well seasoned. Love, love, love, love, love it! Thank you for sharing this simple and yummy recipe. Family ate the whole 5lb Boston Butt…LOL Served w/rice, black beans & kale. Kudos to you Robyn :-)

  13. 175

    Mike says

    Dry! Very dry! The meat turned out fine, but you could not eat it by itself….it needed a barbecue sauce or something. Don’t think I’ll try this again.

    • 176

      says

      Hi Mike,
      Sorry you had trouble with it turning out dry for you. I’ve not had that happen before. Can you tell me how you prepared it so I can help? Cut of meat? Time cooked?

      Thanks!
      Robyn

  14. 177

    says

    Tonight is the THIRD time we have made this delicious recipe! So easy, so good. I have put a layer of sliced thick sliced onions on the side of the butt-just because they taste so good after hanging out with the pork butt all day. Thank you for this mainstay recipe. can’t wait for the pulled pork sandwiches we make with the leftovers-good my son is away at school so we even have leftovers!

  15. 178

    Debbie says

    Can I use a pork sirlion roast? It is almost 4 lbs.I have laid it out and it is thawed. Your recipe looks and sounds amazing. And so does the rub. Thank you

  16. 179

    Christine says

    This is the best and easiest recipe. I made 15lbs of this pulled pork for my son’s graduation party with no left overs. Many people complimented me on the pork, saying it was the best they ever had! Thank you!!!!

  17. 181

    Henar says

    I want to make slow roast pork for a special birthday dinner, but I don’t have access to a slow cooker. Is there any way I can make this without one, on a casserole or cast iron pot? Is the cooking time the same?

    Thanks!

  18. 183

    eva says

    Soooo…. That went really well. I mean, I had never used a dry rub before and this was a meal that really needed to impress. I have a really active 1 year old and managed to pull together a fantastic dinner and had time to make a dessert and a floral arrangement! Keep your fingers crossed I get this account!

  19. 185

    says

    Thanks for this recipe! I cooked mine in the crock pot over night. It is so tender and falling apart. Now all I have to do for dinner is warm it up and make my sides. I added a little bit of water to the bottom. I used a dab of Better Than Boullion for flavor, as well as pepper, garlic, and a little smoked paprika. I, of course, used Worcestershire sauce as it is my favorite on any roast. This recipe is definitely a keeper – thanks so much!

  20. 186

    Lyn says

    I just wanted to add another rave review to this recipe! I just made this last night for the THIRD time since finding this recipe late last year. We love it so much that we should try to do it more often, and usually only do it when pork butt goes on sale at Publix. It could not be easier, and the amount of deliciousness it yields is exponential to the amount of work done!

    Just wanted to add that we usually eat the pork as seasoned with green beans and au gratin potatoes on that first night (I start the roast in the morning) and then drain the juices, refrigerate whatever pork is left and then the next day put the leftover meat back in the slow cooker with some spicy BBQ sauce. Let that simmer until dinnertime, grab some potato rolls and make sandwiches with homemade potato salad. Two different meals with the same protein, zero effort. This is by far my favorite crock pot recipe – thank you!!!!

  21. 187

    Katie says

    Hi Robyn

    We are planning to make this for friends next weekend. Just wondering whether we leave the skin/ fat on for cooking? Or can we cut it off to cook separately as crackling?

    Thanks for your recipe!

    Katie (Australia)

    • 188

      says

      I normally leave the fat on the pork roast and cook it on top (fat side up) so that the juices help to make the pork roast even more flavorful and tender as it cooks.

  22. 190

    amanda says

    Just wondering if bone-in matters. I meant to buy my normal center cut pork loin for the rotisserie but bought a pork loin shoulder roast instead. It looks like ribs it has so much bone. Will this recipe still work? bone up or down?

  23. 192

    Tory Scales says

    Thus sounds delicious and I would like to give it a go tomorrow as cooking for the in laws. One question through – do I get crackling from just using the said method? It not, what do you suggest I do to get it?

  24. 193

    Sally T. says

    O.K.~all good recipes here and with the Cheese steak recipes from
    The Little Kitchen.I thought I was going out shopping for my football week-end meals, but…… now
    this recipe. :-) :-) :-)
    What is a person do?I also want to make this,but never have I bought a pork roast,
    other than the tenderloins,I think because we like the whiter meat of it,and not a lot
    of fat.
    What Dry Rub do you use? I have the dry rib that I use for my ribs,which consists
    of a brown sugar,garlic and onion powder,chili powder and other ingrds.
    Any Help…would be appreciated.

    • 194

      says

      Hi Sally,
      I know what you mean about finding way too many great things to cook! It makes for a fun weekend though!

      For the dry rub, the one that you have sounds like it would be just perfect! I generally use a sweet and spicy one as well. I hope you enjoy it and have a great weekend!

  25. 195

    N. Lynn says

    Would be nice if you could give us the ingredients for your dry rub as I have never used one and don’t have a recipe for dry rub.

    • 196

      says

      Dry rubs are definitely personal preference, but I’ve linked over to one of the dry rub recipes that I use for this pork roast. It is sweet and spicy. Just click on the words ‘dry rub’ in the recipe and it should take you right to it.

  26. 197

    debbie says

    I’ve been making my mothers recipe pot roast for years and its delicious every time. I noticed that in your recipe you dont mention if you brown the meat first, which I do, and I also season with salt, prpper, garlic, and saute the onions while I brown the meat. I also add small red potato’s, baby carrotts, and whole white mushrooms about and hour before its done. I also serve it in it’s juices in a bowl with bread and butter. Mmmmm cant wait til its done I can smell it cooking now. Im gonna add some worscheter to see how that tastes.. thank you for your recipe;s

  27. 199

    Paula says

    I will be making this pork on sunday and I cant wait …it looks so amazing ….I cant believe that you didnt sear it …it looks like you did …gonna try it your way and thank you so much!!

  28. 200

    Vanessa says

    i am very excited to try this tomorrow morning. i am going to use the spicy brown sugar dry rug too, but my pork roast is only 2lbs. what would u suggest for time? 4-6 on high or longer on slow?

    Thank you

  29. 201

    Jennifer Brooks says

    Can I do this recipe with a frozen pork roast? Or does it need to be thawed first for it to work right?

  30. 203

    Joseph J Cooney says

    I’m Gonna try this tonight exactly as You Say, except like the Chef, I’m gonna lay some apple slices in first, then cut an onion in 1/2 and put along the sides… My Mouth is watering already!! Thanks for Your help!! Will let you know how this comes out.. I added this to my Favorites..

  31. 204

    Jeriann says

    This was hands down the best pulled pork I have made in the crock pot. Your rub was spot on! I added a layer of onions to the bottom. After it was done I ladled out some of the juice to a saucepan added some corn starch simmered for a while and made this delicious gravy. Delicious

  32. 206

    Gretchen says

    This was amazing. Best crock pot pork, scratch that, best pork I have ever had. I’m so excited I stumbled across your post. AMAZING.

  33. 207

    Reed says

    I was weary of this recipe because of its simplicity. It was amazing. My husband and children (they’re my toughest audience) loved it! Being southern, roasts are a big deal! This was perfect. Thank you!

  34. 208

    Michael W. says

    Great recipe Robyn. I used a 5 Lb roast. However, I did make a change. I coated the roast with some Honey and then made a rub with a blend of Herbs de Provence, Coriander & Salt & Pepper. After 10 hrs on the low setting this was fabulous. Thanks!

    Regards,
    Michael

    • 209

      says

      Oh my goodness, that sounds amazing and like something my family would love, too! I’m going to have try your recipe soon!

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