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.

Slow Cooker Pulled Pork. A simple pork recipe prepared in the slow cooker. Easy and delicious for tons of favorite pulled pork recipes. // 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.

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 60 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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Comments

  1. 221

    Becky says

    This was so simple and the meat was easily shredded with 2 forks when it was done cooking. We made Sandwiches with this one day, then the next day I made your Brunswick Stew Recipe. Everyone in the house loved all of the meals we made with it! And we did make several meals. Thanks for the ideas!

  2. 222

    Janet says

    This is the best I have done. Definitely a keeper. Used a maple jalapeno from cabelas and tùrned out fantastic

    • 227

      anita says

      I use the paula dean house seasoning on everything. Actually only thing in my salt shakers. Google it.. just salt pepper and garlic or onion powder.

    • 228

      Steve says

      Heres a simple seasoning: equal parts paprika onion powder and garlic powder. Bit of cayenne. Add however much pepper you want but leave it a little coarse.

    • 230

      Diana says

      The link for her rub is amazing! I used it the first time I made this and it’s the only one I used now!

  3. 231

    randelle niski says

    Hi!

    Older comments would not display, so I could not see what the reply was for those of us whose crock pots don’t have a “warm” setting. What do we do?

    Thank you so much!

    • 232

      says

      Hi Randelle,
      You could remove the insert, cover with foil and place in the oven at the lowest setting your oven will provide.

    • 233

      Steve says

      Take it out and wrap the butt in foil. Leave it in oven on a low temp (200 or below) until you’re ready to pull it apart. Meat is plenty done and tender at that point so your main concern is to keep it warm.

  4. 234

    says

    And I thought my crock pot pork recipe was the best…………………..ya got me beat on this one and we thank you very much!! And I did like you suggested cooked it thru the nite but we travel and live in our RV so waking to the aroma at odd hours was a bit different. Dang this was good girl!!

    • 235

      says

      I’m so glad you enjoyed it! Don’t you just love traveling around in your RV? We’ve met so many wonderful people while RVing.

      • 236

        says

        yes Robyn we truly love being Gypsies as we have been doing this for 8 years. Granted it’s a different life and not for everyone. And like you we have met some wonderful folks and made lifelong friends.

    • 237

      Mary Lou Montgomery says

      Barb, you might also like to know that you can do the same with a beef Rump Roast. I put it in for the same if not longer time and we shred it and make Beef Manhattans or with different seasons make Italian Beef sandwiches. You live a life I dream of, but health and need for a local life became necessary. Gotta love a Crock Pot when traveling and yes, you wake up with a growling belly!!

  5. 239

    says

    I made a pork shoulder roast using your PORK ROAST recipe. I started this roast at 10PM last night and by 10AM the roast was done. I am thrilled with this recipe as all I had to do was put simple ingredients in one slow cooker and forget it until morning. The dry rub I used was onion powder, garlic powder, paprika, table salt and coarse ground pepper. Adding worcestershire was genius. The roast is so delicious, tender and juicy. Thank you

    • 241

      Shirley Handel says

      When you cook it through the night how do you reheat for dinner time.Mine was finished last night at 10:30 pm. It is now in the fridge for to night. Do I heat it in a warm oven?

      • 242

        says

        Hi Shirley,
        Didn’t your house smell amazing?! We always have a hard time waiting! I generally will just put it, along with all the drippings, covered in the refrigerator and then reheat in the slow cooker or the oven on a low setting until warmed throughout. The timing will depend on the weight and size of your pork roast.

        • 243

          Shirley says

          Yes the house smelled amazing. We had to taste it before putting it away, it was so moist and so delicious, almost had to eat it right then and there. There was very little juice from our 4 pound pork butt roast, so we just wrapped it in tin foil and put it in the fridge. How long would it take to heat it in a 375 oven? That’s the temperature I am using for the potatoes.

          • 244

            says

            It is so tempting, I think! I would suggest reheating with the pork roast in foil at 8 to 10 minutes per pound if you are using 375º F.

        • 246

          says

          Hey Linda,
          You can make this well in advance and package into an airtight container or a zip top bag and store in the freezer for up to a couple of months. Then, just remove from the freezer and allow to thaw in the refrigerator. If you’d like to make it the week of the party, you can package into an airtight container and store in the refrigerator for three to five days.

          Have fun at your party and congratulations to the graduate!!!

          xo

  6. 249

    Michael Bailey says

    Thanks this is just what I was looking for! I substitute Bragg’s Amino Acids for W sauce other than that mine will be just about the same. less is more and this will get me thru the work week!

  7. 250

    Vicki Leonardo says

    I thought to use a slow cooker you filled up the space the food doesn’t take up with water or broth. Am I to understand you don’t fill the crock pot with liquid after you add the meat?

  8. 252

    Sally Henderson says

    I’ve used this method for Boston Butt for years. The only addition I use is adding about 1 t. Kitchen Bouquet drizzled over the roast before turning on the crock pot. A light roux with the juices from the pot makes a delicious gravy for rice or potatoes.

  9. 255

    eve says

    I feel like this question is kind of silly but how do I place the roast in the crock pot? On the flat side (down) or on it’s side or the round side? Does it matter? I’m just thinking because if I place it flat side down and then marinate the top, it seems like I’m marinating the fat, if that makes sense. Thanks!

  10. 257

    Maria says

    I let my roast sit on some whole potatoes while it cooks. Those potatoes are the best potatoes in the world when they sloooowly cook in meat juice.

  11. 258

    Susan Thorne says

    Thank you so much for posting this recipe using a pork butt rost! So many of the recipes use pork loin

  12. 259

    Meredith Morrison says

    I am so anxious to try this but the only thing is what side do I put at the bottom of the crock pot? Does the fatty layer need to be on the bottom or top or can you lay it on its side. Also, my significant other isn’t crazy about this idea (we normally grill it for 3-4 hours with a vinegar based sauce, like you would use on a pig. I season it with pepper and not tons of salt but quite a bit). He likes spicy and I do too but not overwhelming spicy, is there a rub I can conjure up that you think he might enjoy? I love Montreal steak seasoning… I put it on all my meats, especially grilled meats :) thanks

    • 260

      says

      We have these same discussions at my house all the time. My husband loves to smoke meat and tends to want to put everything in the smoker. But, I have to tell you, cooking it this way makes such delicious pork that he’s converted to my ways, too! :) I generally place the fat side up on meats so that you get that flavor as it renders. For a spicy dry rub, you both might like this one.

        • 262

          says

          Hi Nicole,
          I don’t. When left in the slow cooker for an extended period, my roasts (pork and beef) get a nice crust on the top (the area not in any liquids that have rendered off). Now, of course you CAN if you prefer, but it isn’t necessary.

  13. 263

    Leslie Fiering says

    Absolutely the best pork roast I’ve ever made! This is now the go-to method for pork roasts!

    The dry rub was simply cumin, ground garlic, kosher salt and chopped up fresh rosemary leaves off a small sprig from my garden. The little bit of rosemary added some real richness to the juice.

    Even at the low heat, you can overcook and dry out a smaller cut, so adjust the time according to the size of your roast.

    Since I made this overnight, moved the meat into a casserole dish, drained the fat from the juice, poured it over the meat in a casserole and left in in the refrigerator until it was time to reheat for dinner. The result was nothing sort of fantastic!

  14. 264

    says

    Robyn,
    I read your recipe about a month ago and I thought you must be crazy when it said you didn’t use water or any liquid for that matter! I also thought the picture of your roast was deceiving, I’ve never know of a slow cooker to brown anything!!! And I’ve made several in a slow cooker!!! I’ve always seasoned and floured my roasts and brown them in a frying pan prior to cooking. Then I would use the remaining juices and more flour to make a thin gravy to pour in the slow cooker with the roast and they’ve always turned out good. But the pan frying part is a messy pain in the pork roast “BUTT”. However I still did it your way! My roast was just shy of 10lbs. And since I wasn’t gonna be home while it was cooking and still doubting the no liquid part, I placed my roast on a layer of thick sliced onions. I set it to 10 hrs at 6:00 am, I figured it would take longer since my roast was so much bigger however 10hrs is the longest setting on my cooker and after the 10hrs is up it automatically switches to warm. I returned home at 4:05pm and so it had been on warm for 5 minutes, and the kitchen smelled soooo good! I opened the lid and sure enough it was browned on the top just like in your pic!! And the juices that cooked off were boiling!! My husband checked to see if was done and sure enough it was. I took a knife and fork to cut out a chunk for my husband and I to snack on before returning the lid and leaving it on warn for the additional 4hrs. But when I was getting our chunk out, the knife wasn’t needed, it just came out with ease with just a fork!!!(and it was freaking delicious!!!!) My husband told me that it didn’t need to stay on warm for the additional time but I told him that yes it did!! After all Robyn, you had been right so far!!! So on warm it stayed, (and I wouldn’t even let my hubby take the lid off) but for about 3 hrs( it was getting late). And when I finally took the lid off, the juices were still boiling and the dern roast was burnt!!!! And I mean BURNT!!!! We salvaged very little, and what we did salvage was still burnt!! No fault of yours!! I should have listened to the hubby, but I thought the additional time on warm was gonna perform some kind of miracle meat!!! Evidently my cooker must just get a little hotter than yours, after all, different slow cookers don’t all cook the same!! And I guess any idiot should’ve known that when I first took the lid off and the juices were boiling that it was destine to burn, along with not even checking on it during the additional time!!!! But we all live and learn. So Robyn I’m sorry I ever doubted you!! I’m gonna cook another one this weekend and I can hardly wait!!! After all, the Pork Butt Roast are on sale at Kroger for .99 cents a lb in my area. Thanks again Robyn, I will definitely try more of your recipes. (Sorry this was so long)! Kimberly in Texas!

    • 265

      says

      Oh Kimberly! I am so glad you tried it. It does sound like you’ve got a hot cooking slow cooker on the warm setting! The juices shouldn’t really have any movement on the warm setting at all. I can’t wait to hear how it does for you this weekend shortening the cooking time since yours does cook so much hotter. I absolutely hope you LOVE it! (And you can’t beat .99/ lb!!!) xo

      • 266

        says

        I will definitely let you know how it turns out. I can hardly wait!! And I’ve never seen any liquid boiling in the slow cooker, It sure got my attention!!! But I just shrugged it off as it had been on low for only five minutes! But I should’ve kept an eye on it!!!! I thought if I took the lid off again – well let’s just say it was too tempting, so I kept myself busy while waiting!!!! One more lil comment- from the reviews I read you replied to every single one!!’ I don’t know how you do it!!! It says a lot about you- you’re very thoughtful and generous!!! Thanks again Robin!

  15. 267

    Kathleen says

    I just wanted to stop by and let you know I made this tonight and it was AMAZING!!!! So easy but so delicious. It will now be my go to pork recipie. Thank you!

  16. 269

    says

    So I’m going to try this recipe tonight but before I do I want to make sure I don’t need to add any water or anything besides the worstershire and dry rub… Will it not dry out before it makes its own juices?

  17. 270

    Erin says

    Hello! I’ve NEVER posted on a site before regarding a recipe, but I have to say that this is the best way to make a roast! It was cooked perfectly, and I left it for 12 hours. I made a gravy with the drippings. Oh gosh it was good. Thank you again!

  18. 272

    gloria norwood says

    I have a very small pork butt roast weighing 1.98lb. I want to cook it in my slow cooker so how long should it cook? I definitely would have to scale back on the amount of the required ingredients. What’s your recommendation?

  19. 273

    kristen cartmill says

    Hello there. I am about to set this up to cook tonight, and I cannot for the life of me tell if you put the roast in the slow cooker fat cap side up or meat side up. If you have a minute, can you please let me know so I can make mine come out as gorgeous and delicious as the one you posted the picture of? Thank you so much!!

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