Pork Roast Recipe
Pork Roast Recipe – A simple pork recipe prepared in the slow cooker. Makes a delicious pork roast for tons of favorite pulled pork recipes. A favorite slow cooker pork recipe.
Perfect Pulled Pork Recipe – This simple slow cooker pork roast recipe makes the most amazing pulled pork! So easy!
Okay, so if your family loves pork roast, pulled pork, 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.
Here’s the recipe for my pork roast.
Pork Roast Recipe
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)
Directions
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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.
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Internal temperature of pork roast should be between 190º F and 205º F.
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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.
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Serve warm.
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Leftovers should be kept in an airtight container in the refrigerator or freezer.
All images and text © Robyn Stone for Add a Pinch
Enjoy!
Robyn xo
Originally published 2012.
Will this work with pork loin? Sounds delicious.
Hi Cheryl,
You’ll need to use a cut of pork labeled as pork shoulder, pork roast, pork butt, Boston shoulder or Boston butt. Pork loin doesn’t have enough fat content to stay moist and tender with that length of cooking time. I hope that helps! xo
Do you recommend browning the Pork Roast before putting it in the Slow Cooker?
Hi Calvin,
When I cook it in my slow cooker, I’ve not had to brown the pork roast prior. As it cooks for the extended period in the slow cooker, it develops this beautiful coloring on the top where there is no liquid. However, this past weekend, I made it in a roaster oven because I was tripling the recipe. It didn’t get the same coloring that it does in my slow cooker. With that said, I think it would depend on your particular slow cooker whether you should brown or not. I hope that helps! xo
You don’t need to add water or stock?
there should be plenty of juices from the meat
Additional liquids will actually dry out the roast.
Made this pulled pork last week very good. Family loves it. Well definitely make again. Also had enough to freeze for later
What dry rub would you recommend? I don’t use dry rubs often.
Hi Taylor – the Dry Rub entry in the recipe links to my dry rub recipe. I hope you enjoy it! Thanks!
I don’t have a slow cooker, how long would it take a 5lb shoulder in an oven roaster?
Thanks
This is my favorite go to meat! So easy.
Oh my stars!!!! THIS recipe….SOOO easy and SOOO delicious!! !0 hours in the crock pot and 2 hours on warm. It could not have turned out any better!! I used the worcestershire sauce, garlic and onion powder and salt and pepper. Could easily be changed up a bit for a taco like flavor. Thank you SOOO much!
so is it 10 hours in a crckpot on low?
It’s in the recipe instructions and several other places in the article: 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.
Question. I know you can cook on high for shorter cooking times. And I know that cooking on low for longer is better. I’m in a pinch for time. Would you recommend doing high for 4-6 hours? Plus my crock pot cooks fast as well.
This recipe looks delicious however I don’t see myself getting up at 5am (or earlier to prep) to get this pork in the slow cooker to be ready in timer for a normal dinner time for a family. Can this recipe be adapted for be oven? Or cooking in high for 4 hours than low for the rest?
Thanks!
Hi Jessica,
This is best cooked low and slow. I don’t think this cut of meat does as well cooking it fast on high. I share some tips in my writing that may be helpful. I tell how I put mine in the slow cooker right before I go to bed and have it for supper the next night. I hope you enjoy it! It’s delicious! Thanks! xo
Is there no liquid added to this?
Never cooked in slow cooker without liquid
Hi Debbie,
Only the items added in the recipe. If you make it according to the recipe, you should have a juicy, delicious pork roast. I hope you enjoy it – it’s one of our faves! Thanks! xo
You you two different links connected to this for dry rub. Which one do I use?
Hi Emily,
You can actually use either. Both are delicious! I hope you enjoy it! Thanks!
This recipe is a family favourite! So simple and delicious! ?
I’m thrilled that it is a favorite in your family! My family loves it too! Thanks so much, Brenda! xo
What is a dry rub, thanks Brian.
Hi Brian,
It is a spice and/or herb mixture that is added to the meat before cooking. A dry rub will stick to the meat and give it amazing flavor as it cooks. I hope you enjoy this! Thanks!
Curious if anyone has tried this in their Instant Pot? If so, how long did you cook and what setting did you use?
Can you say amazing? I cooked the way you said to do it and followed it to a tee. Bam, Boom, bada bing. My absolute favorite recipe and now favorite home made dish. If you have anymore simple and I do mean simple crockpot recipes a I am but just a man, I would love to try them out. Thanks..
Robert
Hi Robert!
I thrilled that you enjoyed the Pork Roast! We love this recipe and make it often! I have several slow cooker recipes here on my website that you may want to take a look at.
I also have sections on my site where you can search by cooking style, like 30 minutes or less, slow cooker, grilling, one-pot, and so on and find recipes in those particular categories – just in case you are interested.
I hope you enjoy any new recipes you try! Please feel free to ask me any questions you may have.
Thank you so much!
For those of you who don’t care to wake up early to make this, I cooked it on high for 6 hours, and it was still great! I added onions and a few skin-off cloves of garlic, because who doesn’t love slow cooked onions and garlic? After cooking I pulled the pork off the bone, strained the onions and mixed it all together. It was amazing!
So glad you enjoyed it, Amanda!
I usually put this in the slow cooker at night right before I go to bed. It cooks low and slow and gets even more tender and delicious.
Thanks so much!
how much water do you add to the slow cooker?
Hi Ben,
I don’t add any water to my slow cooker for this Pork Roast recipe. I apply the dry rub and ingredients listed in the recipe, which seal in the juices.
Thanks!
Hi Robyn,
thank you so much for your response. I have not as of yet, but I am on my way as soon as I’m done here. Thank you so much and I will let you know of my success with the recipes.
Hi Robyn , my shoulder bladd roast is 10.66 pds , my questions is do I double the recipe, how long to cookit and do you have any suggestions on a dry rub.
I have an 8.5 lb. pork shoulder blade roast. Will the recipe work with that large a roast?
Have you ever started by putting it in the crock pot frozen?
Hi Sarah, I have not made this from frozen. Thanks!
Thanks for this recipe, I am cooking it now & plan to add BBQ sauce to serve at a pot luck. In the photo of the pork on a bun, looks like you added greens to the sandwich & a sauce, what is the sauce you used on the sandwich, looks really good!
Hi Sky,
I have my Coleslaw added to the pulled pork sandwich in that photo. It’s delicious like that or on the side! Thanks – I hope you enjoy it! xo
This Pork Roast recipe turned out perfectly. I love the long slow overnight cooking method, it was so tender not dried out at all. I used (3) 3.3 lbs boneless pork loin roasts that were on sale for 1.48/lb! Coated with a rib rub recipe found online then after cooking all night put in fridge until I got home from work that day. Sliced about 1″ thick, shredded the meat & put back into crockpot with homemade BBQ sauce til potluck day all I had to do was heat it up. Fed at least 35+ people and had leftovers for 4. Thanks again for a winning low-cost potluck dish! I will use this recipe again!
PS Your coleslaw recipe is very much like the way I make it except I use dry mustard to taste instead of vinegar and absolutely was delicious on and with our pulled pork sandwiches!
left overs , refrigerate next day pull or cut and pull pieces 1.5in.like and as thick as pinky finger . very hot lightly oiled iron skillet and another med hot one or a non stick will work , set cut meat aside use a white onion a pablano pepper or a green pepper plus couple of or one of serrano or jalapeno heat level up to you.. cut onion and bell pepper same size as meat dice hot chilis have a raw egg maybe two if cooking a large portion , the egg is a binder you aint makin a omelet, have a few large tortillas ready to go ,Oh its a burrito ! skillet it hou drop meat not to close you are only crisping one side ,remove to a plate , add onions and chilis stir fry till desired texture is desired I like texture so aldenti , then add meat season , salt cracked pepper ,garlic powder if ya want ., toss drop one or two eggs again depending on quantity ,stir briskly to bind all turn off heat make burrito then place in med heated second skillet ,folded side down when golden brown. yer done dinomite enjoy , Joseph
Thanks so much Joseph! Burritos are delicious with this pulled pork, aren’t they?! Glad you enjoy this! 🙂
I am cooking this as I write. It is a 5 lb. pork roast, and is on the warming cycle now. Yours looks luscious and brown, and mine looks pretty pale. Did you brown yours in the oven after cooking or put some sort of browning agent on the roast?
Hi Theresia,
I do not brown it separately…I just cook it in my slow cooker with the ingredients in the recipe. Hope you enjoy it! Thanks!
I’ve cooked this tonight and it turned out beautifully. Thanks fior the recipe.
I’m so glad you’ve tried it and are enjoying it! Thanks so much!
You may have already mentioned this but do you put any liquid in the slow cooker other than the sauce?
No, just the ingredients in the recipe. Thanks!
I don’t suppose you have any recipes for using the liquid created during the cooking process do you? I don’t like to waste anything and thought the liquid might be useful. Barbecue sauce maybe?
Also, I just pulled the pork and the bits of pork that I tasted are quite good. I haven’t even added barbecue sauce yet!
thanks!!!
I hope you enjoy the pork! It’s one of our favorites! Thanks!
can we use something to substitute the Worcestershire sauce?
Did you leave the skin on the roast ?
Am I the only one that the roast didn’t cook because there was no base in the bottom of the slow cooker to heat up??? How can a roast cook in a slower cooker with no liquid base??? I’m sooo confused…
Hi Dave,
The pork roast cooks wonderfully when using the recipe ingredients and following the steps in the instructions exactly like they are written. I don’t add any extra liquid and I cook it low and slow like mentioned in the recipe instructions.
I’ve written many tips in the blog post before the recipe that may help.
Thanks so much!
What if you do not have a slow cooker? Is there a way to make this in the oven?
Hi Blaine,
This is best cooked low and slow. I don’t think this cut of meat does as well cooking it fast – and it could possibly not be as juicy if cooked in the oven.
I share some tips in my writing that may be helpful. I tell how I put mine in the slow cooker right before I go to bed and have it for supper the next night. I hope you enjoy it! It’s delicious! Thanks!
I have roasted many pork roasts in the oven and not ever in a slow cooker (crockpot). They are always roasted at a medium high temp for a long time , depending on the weight. Dry roasted gives a geat browned exterior and tender interior. My family’s favorite roasted meat for shredding or slicing! As drippings occur, I baste the roast a time or two! Sometime, I’ll try a slow cooker method.
Hi Patti,
Pork roasts are delicious cooked slowly like you mention. I’ve cooked them many ways over the years as well and do enjoy this slow cooker method a lot. I hope you enjoy it if you give it a try. It is deliciously tender and juicy.
Thanks so much!
I roast things low and slow in the oven all the time. Doing one right now, pork roast in at 350 for about 15 mins then let a bit of heat out and go 220 for maybe 4 hours then check it and even drop it to 190 and go a few more.
170-190 is slow cooker territory, you can wrap the tray tight with foil and use an oven just like a slow cooker really.
I am wondering if there would be any cooking changes at high altitude? our ranch is at 5500-6000 ft in the Montana Rockies. Everything I put in my slower cooker cooks REALLY fast and my roasts end up being jerky…. 🙁 . Even if it is set on low (8 -10 hrs).
Hi Robin. Does the roast need to be fat side up or faced down. Thanks
Steveo- I was looking for the same answer when I came across your question. So it’s late at night I made the rub, had to go to Safeway in the rain for the ingredients, but got it done. So after putting everything together, I’m ready to cook. This is my first stab at slow cooking a roast. I take out the roast, unwrap it and bam. I look at the bottom and see the layer of fat. I figure this is a fat side up or a fat side down. I really don’t know? I look at a couple of other sites, but they’re all roasting in the oven sites. And they all say, fat side up.
But this is Robyn’s site and this recipe calls for slow cooking in a slow cooker, yet I can’t find any info on this anywhere in this article. And now I’m stopped in my tracks because no one has answered your question. Maybe this will get someone’s attention. But alas I have to keep searching for the answer because I have a roast I need to cook. Wish I could help. Getting hungry.
Hi James,
I usually do fat side up. Hope you enjoy it! Thanks!
The roast was absolutely delicious! Slow cooking and the rub recipe you provide resulted in a super moist and flavorful meat with very tasty pan juices which infuse the meat when sliced and shredded. First dinner we had it sliced w/seasoned rice cooked with broth and onions and a small salad. 2nd night, had it shredded with a squeeze lime juice then broiled to crisp up for carnita soft tacos w/fixings; 3rd night, shredded with favorite BBQ sauce and your coleslaw recipe. It’s all gone, now. Otherwise, we’d be happy to eat for a 4th night!! 🙂
How long for roast 2.25 lbs?
Trying this recipe for the first time.
Woke up this morning with the smell of cooked pork and spices, it is amazing.
Can’t wait to taste it.
Thanks for the recipe.
That’s great Michel! I hope you enjoy it as much as my family and I do! Thanks!
Can you do this in an instant pot? Pressure cooker?
Hi, Robyn- thank you so much for posting this recipe. I spent way too much time on Christmas dinner last year and I’m going to try your recipe for this Christmas . My roast will be quite a bit larger, about 8 pounds . What would you suggest for the cooking time being that much larger. Thank you
Hi Shawn,
Just follow the recipe and check your 8 pound roast at about 9.5 hours. When it’s tender, turn slow cooker to warm for 4 more hours or until the meat easily pulls apart with two forks. Thanks!
Thanks, Robyn, and Happy Holidays!
I’m from Pennsylvania, looking to slow cook a boston butt (about 3lbs) and accompany it with sauerkraut. It’s a New Years tradition. Have you ever done this? I plan to follow your recipe, at what point would you recommend adding the sauerkraut? Thanks!
Hi Tom,
I’ve not done that before. Let me know how it works for you! I’d love to know! xo
Made this the other day I cooked all night while I was sleeping and into next day. I thought all that cooking it would be dry no way was so so good and moist. Make some sandwiches and rest for dinner. So tasty. Thanks. Will make again.
It is truly remarkable how much more tender and delicious it becomes when cooked like this, isn’t it? I’m so glad you loved it!
Is it suppose to be golden brown like recipe?? Mine kinda like meat that bein smoked.
Hi Eric,
It can depend on your slow cooker. I’ve found that when I use my Hamilton Beach slow cooker, the meat tends to get browner than when I use my Crock Pot brand slow cooker. I hope you enjoyed the Pork Roast!
Is it possible to overcook thus way? I am in out of the house all day tomorrow from about 7am until 5pm. Am I best to cook overnight, then leave on warm for the whole day or is that too long?
Hey Helen,
It really will depend on your particular slow cooker. I’ve left mine cooking beyond the time mentioned in this post and it did well, but then did longer in another slow cooker and it just wasn’t the same. I would recommend leaving it on warm rather than allowing it to continue to cook beyond the time included.
Hi Robyn, I’m always looking for a simple slow cooker recipes…. This one is perfect….. Being from Chicago in the winter I like to put the cooked pork on a cookie sheet and put it in my smoker for about an hour or so….. I love it
Can you leave the pork roast in the slow cooker over night for 10 hours. on low setting.
Please explain how you do it overnight? I don’t understand why you’d want dinner ready in the morning. Even if you left it on warm all day, it’d be so overcooked by dinner time. You can’t just leave meat out all day. It’d have to go in the fridge, then you’d have to reheat it which seems silly. I really don’t understand.
Made this last night. It is very flavorful and moist! Fabulous recipe, I’ll definitely make it again!!
So happy you enjoyed it Bobbie! Thanks!
The picture appealed to me. I am not allergic to any ingredient. I followed the recipe without any modification. I thought it will turn out very spicy. Not spicy, but very delicious and moist. I have not left a food review, ever! But I feel that it would be selfishness on my part not to. Others need to try this, and the author of this recipe should get appropriate credit. I am going crazy how delicious this turned out. I will absolutely make this again.
I’m so glad you loved it, Lou! Thank you so much for trying the recipe and for letting me know how you enjoyed it! xo
I’m so honored by your comment, Lou! I am beyond thrilled that you enjoyed this so much and that you too the time to say so. Thank you so much! xo