Robyn Stone
This delicious Pork Roast recipe is so easy to make in the slow cooker! It’s a simple favorite that makes the Best Pulled Pork to use in so many dishes!
Perfect Pork Roast – This simple slow cooker Pork Roast recipe makes the most amazing Pulled Pork! And it’s so easy!
If your family enjoys pork dishes, you really do want to give this pork roast recipe a try. It is the most simple and easy way to make the best pulled pork. And the slow cooker does most of the work!
Pork Roast (Pulled Pork Recipe)
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. Everyone loves the moist, scrumptious pulled pork it makes and rave over it every time I serve it. So even though it’s incredibly easy to make, I get to take all the credit for it.
Seriously though, I’ve made this so many times, have found the best cuts of pork to use and the right blend of ingredients to use in this slow cooker recipe. I’ve tested the recipe so many times to know exactly how to slow cook it so that it is so very tender and not tough. So, I think it really is a fair partnership that my slow cooker and I have in making this delicious pork roast recipe. And it results in the best pulled pork I’ve ever tasted!
How to Make the Best Pulled Pork
To make this pork roast or pulled pork recipe, I begin with my favorite cut of pork, my seasoning, and just the right amount of time in my slow cooker! That’s really the secret.
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.
The Best Cut of Pork for Pulled Pork
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 ratio of fat to meat to allow the roast to keep its flavor and become extremely tender. This makes such delicious pulled pork!
How to Cook
To make this, you’ll need at least a 6-quart slow cooker that has a tight fitting lid. I have found that one with a WARM setting works perfectly for this recipe.
Ingredients
This pork roast recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.
- Boston Butt,
- Worcestershire (or coconut aminos if sensitive to soy),
- dry rub
I don’t add any other liquids.
Once I have my Boston butt roast (or shoulder blade roast), I place it into my slow cooker with the fat facing up. This allows the fat to drizzle down the sides of the roast as it cooks for amazing flavor and tenderness. I don’t brown my pork prior to placing in my slow cooker.
Once the roast is in the slow cooker, add the Worcestershire or coconut aminos until well-covered. Then season well with dry rub.
Cook it 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 8-10 hours for the best pulled pork.
I actually like to put it into my slow cooker as I’m going to bed at night. Then I wake up with my night’s supper done before I even have my breakfast.
Then, I’ll leave it set to 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. The resulting pulled pork will absolutely melt in your mouth!
But of course you can start it in the morning and have it cook all day while you go about your activities. It’s delicious either way!
The pork is done when the internal temperature reaches 190 degrees to 205 degrees Fahrenheit. Once done, remove from slow cooker and let rest for 5-10 minutes.
Then slice or shred with forks and serve as desired.
Favorite Ways to Serve Pork Roast
There are so many ways to serve this pork and my family enjoys eating this often! It’s delicious in Pulled Pork Quesadillas, or alongside some savory Baked Beans and Southern Potato Salad. And my family and friends especially love when I make Pulled Pork Sandwiches with a scoop of crunchy Coleslaw piled on top or served on the side! The meal options are endless – it’s even delicious scooped on top of a House Salad for a simple lunch or supper.
Freezer Instructions
Pulled Pork freezes well. After your pork has completely cooled, place in an airtight freezer container and store for up to 2 months.
So now that I’ve shared a few secrets with you, I can’t wait to hear how you like this pork roast!
Here’s the recipe for my pork roast.
Pork Roast Recipe
Ingredients
- 1 (3-5 pound) Pork Shoulder Blade Roast or Picnic
- 8-10 dashes Worcestershire sauce or coconut aminos
- 3-5 tablespoons dry rub your favorite, (+more if desired)
Instructions
- 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.
Nutrition Information
Enjoy!
Robyn xo
Originally published 2012.
Can I substitute a pork loin roast?
I would not use a loin for this particular recipe. I tried substituting it for the butt before and it just doesn’t have enough fat.
What should i cook with a pot roast in a slow cooker
You can cut onion, potatoes, carrots, minced garlic…. but will have to add water to cover these and place roast on top.
Hi, just curious if you have ever added onions and potatoes into crockpot after it’s cooked for awhile? Thanks! Jess
I am going to try this girl. This the best I have seen girl. I will let you know what my family thinks about this.
Paul, for a slow roasted pork or any meat, one pot dish, I add 1lb courgettes sliced into batons, 4 tablespoons olive oil, 1 chopped onion, 6 tablespoons wine vinegar or cider vinegar, salt and pepper. Don’t add any other liquid. This is especially delicious with lamb shoulder. I often use meat from frozen. The courgettes and onion melt into the juices making a delicious sauce. You could use French beans instead of courgettes. Tonight I’m making this with pork, red peppers and garlic.
I made this tonight. I removed the main piece of fat. I just used a rub, no liquids. It was very tender and juicy! I made a mustard, ACV, ketchup sauce on the side. YUM!
Thanks Mary!
This is an excellent recipe! My husband asks for this pork roast at least once a week! Thank you!
Holy smokes…was this easy…..and tasty!! Came home with some corn tortillas, Pico de gallo and some avacado…..and chowed down. Thanks Robyn.
Sounds delicious!!! Thanks!
Agree, sound delicious
I’m making this today, cannot wait to see how yummy it turns out!👍🙂
Hope you enjoy!
I am making this recipe today, but I noticed that my crockpot does not have a warm setting. Will it make a big difference to leave that step out? Or is there anything else you would recommend to do in its place?
If you don’t have WARM setting, after the cook time has finished, place the pork roast with the juices in a pan, cover with foil and put in oven for 4 hours at 200 degrees.
Thanks Laura!
In the middle of a huge kitchen remodel, thank you for the easy awesome recipe!!!!
So glad it helped you and you enjoyed it Gwen! Thanks!
Whats your Favorite Dry Rub?
Hi Renee,
Two of my favorite dry rub recipes that I make are my Spicy Brown Sugar Dry Rub or my Spicy Dry Rub. You can use your favorite dry rub. Thanks!
I prepared this recipe yesterday Dec 1 Saturday afternoon..I followed the recipe and slow cooked it for 10 hours, and before going to bed i set the oven in low setting 170 degree to be exact and put the meat for 6hours. This recipe is winner!!!! THANK YOU so much for sharing your recipe..i used your dry recipe rub for this meat..We all love it!!!
Yay! I’m happy to hear how much you enjoyed it, Gracel! It’s a regular favorite in my family too. Thanks so much for letting me know you liked it! xo
Please tell me what what is a dry rub made of?
Is an eight pound bone in pork blade roast to large for crockpot?
When I do a butt roast in a smoker I generally apply the rub to the meat and let it set in the fridge for awhile. Would that be an OK thing to do with this method of cooking?
Just put this in the slow cooker. Beautiful looking! Will let you know how it turns out. I’m giving it 5 stars for now, because it was soooooo easy to do. Thanks!
OMG!! This method of cooking the pork butt is spectacular! You barely have to pull with the fork…it’s that tender! Thank you so much for this recipe! My whole family loves it and can’t wait for tomorrow’s leftovers!
Wonderful to hear, Kathy! I’m so happy you and your family enjoys it! xo
First time I tried this recipe, followed instructions EXCEPT I added stock and. Absolutely not necessary. Pork roast turned out melt in your mouth delicious but was sitting in liquid. Second time around, no added liquid and it was fantastic. Cooking another roast tomorrow. This one is 7 lbs so more leftovers. Great, simple, tasty recipe if followed as written. Tomorrow I wont have time for the 4 hours on warm, but it will still taste fabulous. Thanks for sharing!
If I follow your instructions will my roast come out looking as wonderful as yours does? Most slow cooker ones with pictures show their roast as being brown and looking dry and stringy but yours looks moist and pink and tender even though you have a nice crisp looking exterior and a slight char to it. How can I make sure mine will look so great? As you can guess I’m no skilled cook and many times no one but me will eat my food. Can you offer me any things to be careful of to make it look and I’m sure taste as good as yours does? Thank you for your time
Hi Don,
I have written out exactly what I do along with other tips in my blog post, and more in the recipe instructions. I always advise cooking it Low and Slow and make sure to use the seasonings/dry rub like I’ve done with mine. That also contributes to the amazing color when this pork cooks on low for a long time. I hope these tips help and you enjoy the pork roast! Thanks!
Hi Robyn,
This lloks absolutely delicious. I am going to try it tonight. Just one question. Do you trim off the fat on the pork or just leave it in? If you leave it in, doyou put the fat face down on the pot or face up? Please help.
Thanks,
Lucy Conway