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 Shoulder Blade Roast or Picnic (3-5 pounds)
- 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.
Enjoy!
Robyn xo
Originally published 2012.
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.
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 ?