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This Pork Roast recipe makes a simple, yet delicious recipe perfect for serving in so many ways! Made in the slow cooker with just 3 simple ingredients.
Friends. I have the most delicious pork roast recipe to share with you. I discovered years and years ago the easiest way to make the most delicious, tender, and flavorful pork roast. It couldn’t be any simpler to make! With just 3 ingredients and a slow cooker, you will have people begging you for your recipe! 😉
Pork Roast Recipe
To make this recipe, I begin with my 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.
How to Cook Pork Roast
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.
This pork roast recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.
- Pork Butt (also called Boston Butt)
- Worcestershire sauce (or coconut aminos if sensitive to soy)
- Stone House Seasoning or your favorite dry rub recipe
Once I have my pork butt 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 my Stone House Seasoning.
How to Serve It
Pork roast is delicious served similar to how you would a beef roast or shredded as I do in my Pulled Pork recipe.
Favorite Side Dishes to Serve with Pork Roast
Favorite Spring and Summer Side Dishes
Favorite Fall and Winter Side Dishes to Serve Alongside Pork Roast
How to Store and Freeze Pork Roast
To store in the refrigerator, put leftover meat in an airtight container in the refrigerator. Add some juices from the slow cooker to the meat to keep it moist and tender. Store up to 3 days.
To freeze, allow to cool slightly and store in airtight, freezer-safe container in the freezer for up to 2 months. Add some juices from the slow cooker to the meat to keep it moist and tender.
How to Reheat:
Reheat in the oven. (Best choice) Preheat oven to 250º F. Place the pork into an oven safe baking dish. Cover lightly with foil and reheat until the meat reaches 165º F, about 20-30 minutes.
Reheat in the microwave. Place the pork into a microwave safe dish. Cover lightly with a damp paper towel. Reheat in 1 minute increments until the meat reaches 165º F.
If frozen, allow to thaw in the refrigerator before reheating for best results.
Here’s the recipe for my Pork Roast recipe. I hope you love it as much as we do!
Pork Roast Recipe
- 1 Slow Cooker 6-quart
- 1 Pork Butt (3-5 pounds)
- 8-10 dashes Worcestershire sauce or coconut aminos
- 3-5 tablespoons Stone House Seasoning or your favorite Dry Rub Recipe
- Prep. 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 Stone House Seasoning.
- Cook the Pork Roast. Cook on low setting of slow cooker for 8-10 hours. Internal temperature of pork roast should be between 190º F and 205º F. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat will easily pull with two forks.
- Serve. Remove the pork roast from slow cooker and allow to rest about 5-10 minutes before serving. Optional: Baste with a few tablespoons of the warm pan juices from the slow cooker.
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Originally published 2012.
I have never written a comment but this is the best pulled pork I’ve ever eaten. I made exactly as written. Thank you for sharing this recipe. This was awesome
Thanks so much, Colleen. I appreciate you taking the time to comment on this recipe. I’m so glad you love it.
I have made this and it is out of this world! I would like to freeze next time I make it. Do I just thaw in refrigerator or on counter. How do I reheat it? You are the best and thank you!
Kelly, allow the pulled pork to cool and then store in a freezer-safe container in the freezer for up to 3 months. Remove from freezer and allow to thaw in the refrigerator. I would suggest reheating with the pork roast in foil at 8 to 10 minutes per pound if you are using 375º F. Hope this helps.
I need to cook in instant pot any suggestions on time frame for 5lbs
Anna, I haven’t cooked my pork roast in an instant pot but according to Instant Pot Cooking Table, you would cook your pork butt roast 15 minutes per pound and pork loin roast for 20 minutes per pound. Hope this helps.
My pork is 8lbs! Do you think 8 hrs on low is long enough or should I bump it to 10hrs?
Lauren, I would cook in slow cooker at least 10 hours on low setting. Make sure it reaches temperature between 190º F and 205º F. Then cook on Warm setting at least 4 more hours or until the meat easily will pull apart with two forks. Hope you enjoy!
I have been using this recipe for years now! Figured the least I could do was leave a review/comment. sometimes we leave out the seasoning( also delicious!) to make it more versatile through the week! slathered with bbq sauce for pulled pork sandwiches and mixed with green Chiles and topped with all the fixings for tacos another night. So simple! the only thing to do is remember to get it in at the right time!
Thanks for the easy meal!
Thank you, Cori. I love how you make this one recipe so versatile. That is one thing I love about this; you can use this in so many other dishes.
Robyn, this looks deicious and I want to try it. Unless I’m reading the recipe incorrectly, did you notice that the Step 2 instructions are included in the Step 1 box and then repeated in the Step 2 box? It was a little confusing until I realized this. Just thought you might want to know.
Thanks for catching that, Catherine. The recipe has been updated.
Is this recipe cook time for Boston butt with bone or without bone ??
Teresa, I used a boneless roast for this recipe. Hope you enjoy!
Loved how simple and tender this was, but mine turned out REALLY salty, and I normally like food on the saltier side. We still enjoyed it but I will definitely use less than 3 tbsp of the seasoning next time.
I’m glad the roast was tender for you, Emma, but I hate that it was too salty for you. One question: did you use kosher salt or regular table salt? If you didn’t use kosher salt, it would be really salty.
Can I use bone in shoulder for this recipe as well? Thanks!
Lisa, you can use this recipe for bone-in shoulder as well.