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.
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
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!! 🙂