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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.

Perfect Pulled Pork Recipe - This simple slow cooker pork roast recipe makes the most amazing pulled pork! So easy! //

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.

Photograph of cooked pork roast in a white baking dish.

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.

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


Potato Salad

Broccoli Salad

Favorite Fall and Winter Side Dishes to Serve Alongside Pork Roast

Turnip Greens


Mashed Potatoes

Mac and Cheese

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!

4.93 from 133 votes

Pork Roast Recipe

Dinner 12 hrs 5 mins

Perfect Pulled Pork Recipe - This simple slow cooker pork roast recipe makes the most amazing pulled pork! So easy! //
Prep Time 5 mins
Cook Time 12 hrs
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
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. 



  • 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.

Nutritional Information

Serving: 5ounces | Calories: 381kcal | Carbohydrates: 0.2g | Protein: 33.3g | Fat: 26.7g

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!

Share it with the world!

Robyn xo

Originally published 2012.

Slow Cooker Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. That looks divine! My only problem would be that my husband and oldest son would want it for breakfast after smelling it in the morning:)

    1. Robyn,
      I just printed out your recipe and this is just want I wanted, the look of it, all nicely browned and tender for pork tacos, yum. I have Stubb’s liquid BBQ sauce and also Stubb’s dry rub which I use on a roast chicken recipe that is delicious.

      But I will also use the Worcestershire sauce on the pork.

      My question is, does it brown so nicely like this in your slow cooker or did you have to do something else to it to get it to brown like that?

      Hope I’m lucky and you might see it today, because am cooking it today & tonight

    2. Hi Pam,
      This pork roast is perfect for pork tacos! I hope you love it. I don’t add anything to my pork to get it to brown in the slow cooker. It develops that nice browned edges while cooking.

  2. 5 stars
    I cannot. I just. Send help because I need this in my life and I now have to figure out when I can get my hands on a pork butt (haha). But seriously, this looks so delicious! I cannot stop drooling over it.

  3. This looks amazing! I do a lot of pork tenderloin but now I need to venture into different cuts. Yum!

  4. That looks scrumptious. When I make roast I like to toss in some veggies at the end…some taters and carrots…yummy!!

  5. I have a question…not sure if you can answer though. Every time I comment on your posts…down where it says comment love it does a scan thing and then it tells me this….

    A feed could not be found at A feed with an invalid mime type may fall victim to this error, or SimplePie was unable to auto-discover it.. Use force_feed() if you are certain this URL is a real feed.

    My twitter is valid…so any clue why it says this?? It has been doing that for as long as I have been signed up on here. *shrugs*

    1. Hi Kellie, sorry it’s giving you an issue. I would try unchecking the Comment Luv box at the bottom of the comment section before you begin entering a comment. That should turn off the scan each time you leave a comment. Please let me know if you continue to have any issues!

  6. 5 stars
    My crock pot does not have warm setting; should I just leave it on low for maybe 12 or 13 hours? This looks delicious and would like to try it but do not want to ruin it!!

    1. Hi Amy,
      I would remove it from the crock pot and put into a small roasting pan or large casserole dish. Then, wrap it well with aluminum foil and put it in a 200º – 220º oven to “steam” the meat for that warming period duration. Check it about halfway through to make sure it is doing well. Good luck!

  7. We’ve become so addicted to smoking meat that I tend to forget how good slow cooker pork is too, haha. This looks divine

  8. Robyn,
    I use the crock pot ALOT, but I’m nervous about no liquid. I honestly just put roast w/ some Worcestershire sauce? It won’t burn the bottom?

    1. The pork will render fat making a liquid in the slow cooker. Can’t wait to hear how you like it.

    2. 5 stars
      This is truly the best way to make a pork roast. The slow cooker becomes a little oven — it actually “roasts” the meat and you even get crispy edges and browning. I cook Kalua Pig in the same way.

  9. This looks awesome!! Any chance you have a recipe (or recommendation) for your favorite dry rub? I have none… 🙁

  10. I made this New Year’s Day, it came out great. I used a butt, it was so tender it fell apart taking it out of the slow cooker. Great flavor and made a huge amount, I shared some, froze some, ate some. Thanks for the recipe, I’ll make it again.

  11. Do you cut the large flap of fat off the roast before putting it in the slowcooker? If not, do you do fat side up or down? Thanks!

    1. Hi Jill! It really depends on how much fat the butcher (or meat department) left on the pork on how I handle it. Sometimes I’ll trim the majority of the fat away, but if the cut of pork doesn’t have a huge amount of fat, I’ll usually leave it be. I usually leave the fat side up when cooking so that as the fat renders it helps to flavor the meat. I don’t know if it makes a huge difference technically, it is just a habit of mine.

    1. If you place the roast fat-side-up in a larger slow cooker (so the meat isn’t touching the sides of the pot too much), it works like an oven. You get crispy, browned edges.

  12. Can you please suggest a good dry rub?? I’m also having trouble finding something that isn’t BBQ- if you used BBQ
    That’s fine– but I, like several others, want what I see in the picture. Also my crock pot has a “keep warm” option aside from “low”- which should I use?? Low or keep warm? It’s “crock pot” brand.

  13. Made it today for dinner today, so delicious! We used the meat for tacos, my kids couldn’t get enough meat!

  14. i am cooking this right now and i will let you know how it turns out it looks so good and i have read all the comments and i was like let me try this recipe for pork loin blade roast this site is wonderful

  15. Cooking this in the crock pot now…house smells wonderful……added a small can of chopped green chilies …yummmmm!

  16. 5 stars
    Just put this on tonight for (a very late) dinner!! Your photo looks amazing, I’m hoping mine turns out the same. I used your recipe for the Spicy Dry Rub 🙂

  17. 5 stars
    This was so awesome, I ended up putting some potatoes in the last few hours and even cooked it on high the last two and it was still so tender and delicious!! We loved it!!!

  18. Hi Robyn – what size roast did you use if using your recipe for dry rub? Sounds really nice and I want to give it a try. Thanks!

  19. Sounds great, but do you have any suggestions for this recipe in the oven? I have a 3 half pound picnic pork roast. How do I oven bake this pork roast to be tender? Any help would be greatly appreciated. Thanks.

  20. 5 stars
    My family LOVED the roast! So simple yet delicious. I make my own rub and only the worchestshire. Was falling to pieces! Thanks for my first successful crock pot roast!

    1. Your recipe looks fantastic; I would like to try it, but will roast it in the oven. What suitable rub, homemade, can I use for the recipe? thanks so much.

  21. Recipe photo looks amazing! Two questions – Will is stick to the crockpot/need to add water or anything? Also is there anything I can use to replace the Worchestsire?

  22. Can you please share what size roast you used? I would like to make this tonight. Thanks so much! 🙂

  23. 5 stars
    Delicious pulled pork just became easy for me. I made it exactly to the recipe and it was wonderful! I even used the rub that Robyn recommended. I served it with BBQ sauce on the side. When I transferred it from the Crock-Pot to the cutting board, the bone just fell out of the roast. (8l Boston-Butt, Shoulder roast) I took my first taste at that point and was so pleased. Thank you Robyn.

  24. Hi Miz Robin, I recently tried your recipe for this delicious pork roast, and it was fabulous, of course I tweaked a few things with it here and there, because that’s what I do!, but the roast like I said was jst fabulous! Thanks for the recipe!

    1. Hi Kristin,
      I would add a little bit of water to offset the addition of too much Worcestershire sauce. Just a little should do it. Good luck!

  25. So have you ever tried it with onions and carrots? I’m trying to make a one-pot meal (okay, so two pots once I cook noodles or potatoes). Thoughts?

  26. What is the size of the roast you prepared? I am going to make this but wasn’t sure of the size.

  27. I’m sure the roast is fresh or thawed out before putting into the crock pot but just want to make sure… I’m not a cook at all and don’t want to mess this up! LOL Thanks! (:

  28. 5 stars
    I’ve had my slow cooker for 6 years now and finally got up the courage to try this recipe. Normally I struggle with something so simple as toast, but your instructions were so simple (too simple!).. I cooked it overnight as you said and cut it up just 10 minutes ago. It almost all fell apart just trying to get it out of the slow cooker! Amazing recipe, amazing website… I’ll definitely be tuning in for more! Thanks for doing what you do! ^_^

  29. 5 stars
    This recipe is absolutely amazing!! Thank you so much! I would never believe that something so simple and easy to make could ever be sooooo good. My family never ate so much, they loved it. Thank you again for sharing a recipe so wonderful.

  30. This is great… I put potatoes and onions and fresh mushrooms on the bottom… put the pork roast on top. Then poured Worchestershire (what sadist thought up THAT name !!!) plus teriyaki and soy on top…. just incredible.

  31. Best pork recipe I’ve ever had!! And it’s cheaper than the dry pork loin I’ve been trying to work with!!
    I had some Kitchen Bouquet so I threw a little in with the worchestershire sauce, and it is delicious.
    This really did fall apart, and was moist and nice. I’ll never cook another pork loin, this is by far the way to go.

    1. I’m so glad you enjoy it, Keith! The addition of the kitchen bouquet sounds perfect!

  32. Hi, I have a question about the roast being cured before hand. All the pork in my freezer is UNcured so everything I’ve made (bacon, sausage) is so gross!!! Does the pork sholder roast need to be cured before using your recipe? Thank you

  33. 5 stars
    Hi Robin… I made this pork butt roast recipe last night, using your spicy dry rub recipe on the link, and it’s absolutely delicious!! Thank you! I followed both recipes exactly. The meat is so tender and flavorful. The only thing I may add to the rub next time is some more salt, but I just sprinkled some on my plate this time. I like salt, but others may prefer it just as you wrote it. AWESOME! I cannot tell you how many pork roasts I’ve ruined that came out dry and bland. Now that will never happen to me again. My husband is of Colombian decent and he loves it as well. It’s a very easy recipe to follow and a definite keeper!

    1. Hi Jackie,
      Thanks so much for your comment! I’m so glad you and your husband enjoyed the pork roast and the dry rub recipe! So glad to *meet* ya!

      Robyn xo

  34. 5 stars
    My roast has been on warm for two hours now and I just tasted it….. OMG!!!! This may very well be THE BEST roast I’ve ever made, and I have made my share!! Can’t wait for dinner time!!!

  35. I was wondering. If you put the pork in the slow cooker at night and then wait 4 hours, what do you with the pork until dinner? Do you leave it in the slow cooker until dinner?

  36. this blew my mind. so simple and easy. The smell is killer (in a good way). I laid this on about a cup of diced carrots/celery/ onions. I couldnt believe the juices that were in my slow cooker when i came home from work. This is going to be a standard. A++

  37. 5 stars
    well, checked the recipe last night. got the “stuff”. can’t wait. this will be my first time using a crock pot.

  38. This was soo good. Thanks for the recipe. Do you have any recipes for leftovers? I would love to hear your ideas!

    1. Hi Julie,
      So glad you enjoyed it. I have posted several pulled pork recipes that use this pork roast recipe as the base (leftovers). Just search for “pulled pork” here on this site and you should find several to choose from. Good luck!

    1. Hi Michael,
      I pull my pork roast straight from the refrigerator and place into the slow cooker.


  39. 5 stars
    This is cooking in my crockpot right now! I can’t wait to taste it tonight….I just discovered your site this morning and everything looks absolutely amazing. Looks like I have a new go-to site for Sunday dinner ideas 🙂

    1. Wow! It turned out amazing! This will now be one of my crockpot staples…thanks for sharing 🙂

  40. This looks great. I can’t wait to try it! I love meals that I can prepare ahead of time; Late afternoon and early evening are so busy around here, it’s nice to have something waiting. I’ll definitely be trying this, but I was wondering if you could say what size roast you use. There are only three of us that I usually cook for, and tend to buy smaller pieces of meat, but I don’t want it to be too small and dried out. Thank you.

  41. OK, it is 11:00 PM and I just put my roast in the slow cooker. I am excited to see how it does! Thanks for the inspiration!

  42. 5 stars
    I will try this this week, Can you tell me what a boston butt/ dry rub is as I live in the uk and I never heard of this.
    Thanks and I am about to look at other recipes of yours.

  43. Hi Marita. A Boston Butt is a cut of pork from the upper shoulder of the pig; also called “shoulder roast on the bone”. A dry rub is simply a mixture of coarsely ground herbs and spices used to flavor and tenderize meat. Recipes for rubs are endless but often include salt, pepper, paprika, dry mustard, garlic powder and brown sugar. Robyn incudes a recipe for a dry rub above at post #83. Hope this helps.

  44. Just double checking that I do not need to add any other liquid to cover the meat. I want to put this up before I go to work so it is ready when I come home.

    1. Hi Michelle,
      I do not add any other liquid other than what is listed in the recipe. I hope you love it.

    1. I used a loin and it was delicious. I cooked it on low when I left at 7 am and had my daughter put it on warm at 3:30. It was fork tender.

    1. 5 stars
      I have a 7 lb pork shoulder – how long to cook it in the crock pot?? if I add onions & appleswillI need liquid?
      Any help will be appreciated. Janet/AZ

  45. Please notify me of your comments on the roast size. Much thanks. I face many challenges trying to make a roast that everyone says is so easy. 🙂

  46. 5 stars
    Made this for today’s dinner. Started it last night in the crock pot and let it sit on warm for a few hours before taking out and shredding. Everyone enjoyed it. Great easy recipe. Thank you!

  47. I seriously loved this recipe. Pinned it!

    I added baby carrots in the juices for the last hour or so and they were amazing! Thanks for this recipe!

  48. 5 stars
    Started this at 6 30 this morning. Just ate it for dinner with my family, absolutely delicious. So easy to make and so so soft.

    1. Hi Shirley,
      I usually can find pork butt in my grocery store between 3 and 5 pounds and use those. Hope you love it!

      Robyn xo

  49. 5 stars
    Just finished eating this recipe. Very good, much better than I expected. I have never oven roasted in a crock pot and it just plain worked. I used a 3.2 lb. boneless rolled boston butt, 1/4 cup Worcestershire sauce, salt, pepper, garlic powder and a bay leaf. Cooked on low for 11 hours. I think 10 hours would be perfect. The pork was almost too tender to slice. Used some drippings to oven roast veggies for 90 minutes and added about 1/4 cup of white wine to the crock pot to replace the drippings. A perfect Monday night cold weather meal. Thanks for sharing the recipe. We plan on making hot pork sandwiches with the left overs.

  50. I couldn’t find a smaller butt, so I used an almost 8 pounder. I was late getting it in so I did 2 hours low, 2 hours high, and then back to low for about 4, warmed only about an hour (only because the rest of dinner wasn’t done – it was already forking). As I was grocery shopping, I ran into Tony Chachare’s injectable creole butter . . . I’m pretty sure it’s meant for turkey & probably completely unecessary for pork, but being butter’s number one fan, I couldn’t help myself. I put about 1/3 of the bottle in the meat (a very little at a time all over). OMG! Not only was it the most amazing pulled pork I’ve ever had, but my husband (who btw is bbq sauce’s biggest fan) didn’t even touch the Masterpiece bottle that I sat beside his plate! I was afraid I was about to flood the counter, so I had to take some of the juice out when I switched back to low. This prompted me to make gravy, which was awesome! Mashed potatoes & Sister Shubert’s yeast dinner rolls. Best dinner all month! Thanks. I will be back to check out more of your recipes!

    1. George:

      No water, just season and pour on the Worcestershire sauce. I covered the slow cooker with aluminum foil and then placed on the lid to get a tighter seal. The pork was wonderful and made great sandwiches later. Do not fear the recipe even though it is unconventional. It works.

  51. Thanks so much for this recipe. My fiance and I are not big Turkey fans, so after searching online for the past hour I came across this recipe, this is going to be my main dish for thanksgiving! I’m very excited, it looks and sounds de-lish!

  52. 5 stars
    Hi – I was surprised that so many people asked what size of a roast to use when you specifically mentioned to use a 3-5 pound roast in the recipe you posted. Anyway, after reading the reviews I will give this a try on the weekend – sounds yummy.

  53. 4 stars
    Hi Robyn,
    I just tried your recipe ( used your dry rub & the Worcestershire sauce, but put the pork on apple & red onion (was scared to put on bottom of my slow cooker). Anyway had it on for 9 hrs and just tasted it . Was rather dry, have no function to keep it on warm, so not sure if that was the reason it was rather dry.
    I really want this to work, can you give me any ideas of what to do next time.
    I used a 2kg shoulder of pork. ( Live in Australia).
    Cheers and thanks

  54. 5 stars
    hi robyn what id the difference in a roast? i know the have a whole one and a chuck roast i have tried to cook them in a bag in the oven comes out tuff tried on grill it was good but a little chewy how can i cook one in a crock pot can you help me i am doing domething wrong thanks so love all you cook!

  55. OMG I just found this recipe and am trying it out today! I rubbed my pork roast with Grill Mates Pork Rub, which is the same that I use for ribs and then I browned it on all four sides on the grill before I put it in the crockpot. Then I added the worcestershire sauce and a little liquid smoke on top. It’s cooking right now and it smells AMAZING! I’ll add BBQ sauce to the leftovers for pulled pork sandwiches tomorrow night. Can’t wait to dig in!

    1. Hi Rose,
      It is 3-5 tablespoons of your favorite dry rub. Sorry about that, for some reason there was a line break and shouldn’t have been. Thanks for letting me know.


  56. Found this recipe on Pinterest- so glad I did! It was delicious and my picky husband and 6-year old loved it too. Thanks!

  57. Question. If you were to start this recipe the night before serving, would you after 10 hrs. put the pot portion of the crockpot in the fridge and then four hrs. before serving place it back in the crock on warm? Serving it around 3 or 4 PM. Thank you! This sound amazing!

  58. 5 stars
    i know what i am cooking for dinner tomorrow! Thank you and by the way..god that looks amazing! 🙂

  59. 5 stars
    I’m about a year late to this party (though some comments are dated October 2013 so this recipe has generated attention even a year later :-), and I discovered shoulder pork roast last year and have cooking it in the oven low and slow.

    I like the slow-cooker idea better. Just bought a new oval cooker that will hold larger meat cuts better than the old round one. I’ll be trying this great looking procedure soon as Christmas turkey is gone.

    Thank you so much Robyn!

    I think if liquid were added to the slow cooker, the roast would boil or simmer, not roast in its own juices, which makes all the deep brown flavor difference.

    For pork and chicken leftovers and casseroles I’ve been using a mixture of catsup (Heinz with sugar, not HFCS), mixed with a little bit of Worcestershire, steak sauce, mustard, and sweetener if needed. It’s spicy and makes the mouth water, cooked or as sauce at the table. Experiment with amounts; I use about 1/2 cup catsup to 1 tablespoon steak sauce, 1 teaspoon mustard (of choice), and 1 teaspoon Worcestershire.

  60. So, I have always added water to cover it. It seems that isn’t what you recommend? But I just found your site and was putting it on for dinner. Then I seen your 8-10 time. Will have to rethink my dinner for tonight.

  61. 5 stars
    Ok.. So I was skeptical.. But boy, this did not disappoint. I fought back temptations to modify. Did not vary from the recipe and the meat simply melted in your mouth!! Made gravy and mash potatoes…oh so good!

  62. We tried this and all I can say is yummie yummie! This is the best way to cook your pork roast. We had a whole pig processed and I wasn’t going to get a roast again and I’ll tell you we’ll be getting them just to cook it this way. This even taste good when eaten cold. Thanks for the simply way to cook this…

  63. Yum! This looks so good. I can’t wait to try it. I hope it gets all lovely & brown in the slow cooker like it is in the picture. I love your website btw! 🙂

  64. How do you get it out of the crock pot so browned and in one piece? when I cook a pork roast it always falls apart and looks kind of well gray. It tastes great but just doesn’t look so nice.

    1. I’m having a real problem with the picture of the browned meat. After years of cooking in a variety of slow cookers, NONE will produce meat like this without first browning it. Look at the very dark edge of the bone. It’s time to come clean and tell the truth about what you did for the sake of the photograph.

    2. Hi Lisa,
      In my three years of blogging, I don’t believe I’ve ever received such a rude comment. This recipe is cooked with little liquid for an extended period of time, which does produce a browning of the meat on the top portion of the meat as it is cooked. While it looks “dried” or even as if it has been seared, it has not been. I use the Hamilton Beach 6-quart Set n’ Forget slow cookers (I have three). I appreciate all comments and questions; however, in the future, please at least be respectful.


    3. 5 stars
      I have to agree with the blogger. It’s rude to say she’s lying. Also, I’ve cooked this and the rub and the little liquid do lead to having a browned crust. It’s awesome and I used the same dry rub she used as well. I’ve made it three times so far with it in my big daddy crockpot right now..i’m actually using a boneless pork tenderloin as it was on sale for $1.77/pound and bbq sounds really good today!

  65. I’ve cooked it for ten hours and want to serve tonight.
    Do I put the pork in the refrigerator in the liquid and pull out 4 hours before dinner or put on warm for 4 hours and then turn off?

    Need help thanks!!

    1. Hi Kathleen,
      If your slow cooker has a warm setting, I prefer to leave it in the slow cooker on warm until ready to serve. Hope that helps!

  66. 5 stars
    This is a totally awesome recipe. I did turn the roast over a couple of times and accidentally turn the slow cooker to high instead of warm. Very simple and very delicious.

  67. I just put my pork shoulder in the crockpot with the dry rub and worcheshire sauce. It looks like it will be amazing! I’ll post how it tastes later this evening.

    Thanks for the receipe.

  68. I’m afraid mine turned out really dry, and the texture is ‘stringy’. I used a shoulder joint and cooked it on low for 10 hrs.

  69. Robyn,
    I have a very similar recipe but it is cooked in the oven. My question is if I used a 6-8# pork shoulder butt and put it in the crock pot in the morning, would it be done for dinner without the extra 4 hours on warm? Or would you recommend a few hours on high, a few on low and then the resting (warm) time?? I am hoping to make it this weekend to serve to company!

    1. Hi My name is Robyn too 🙂 I cooked an 8 lb pork shoulder in the slow cooker overnight for 8.5 hours and it was perfect! Absolutely delicious!

  70. 4 stars
    Made this yesterday in my new slow cooker. The only thing I did “different” was I added a layer of quartered red potatoes and sliced carrots. Before placing the meat on top I seasoned my veggies with garlic herb rub that I used on the roast. My new slow cooker has a small vent that allows some steam to escape and this was the first time I ever cooked a roast that wasn’t mushy. It even had that “browned” effect on it like hers! If I were making for pulled pork I think I would use a mesquite type of rub but the A1 garlic herb was perfect for a roast meal. Would love to know what rub you used. Thank you for all your hard work

    1. the “low” setting is generally what is used for cooking times longer than 6 hours. So use low if your cooking 8-10 hours, high if your cooking 4-6 hours.

    2. Thank you for asking this, Jessica. And thanks for the reply, Mike. I was wondering the same thing.

  71. Hi There,

    We moved from Sydney to Chicago so pulled pork is newish to us and this looks fabulous and I wondered what your favorite dry rub is please as I just don’t know where to start with dry rubs and I’m happy to make my own

    Hope you can help

    1. Hi Robyn, thank you for your reply and I’m loving the spice rub you have shared, and I’m loving the fact I have all the ingredients for this rub and a Boston butt in the freezer- I’ll be making this this week Thanknyou so much for sharing

  72. I am trying this recipe and the dry rub this morning. I love to cook in the early morning. That way it is already done. Thank you for the recipe and rub

    1. Hi Andrea,
      I do not add any water. They pork will render a lot of juice as it cooks.

  73. The picture you have suggests that you seared the pork first before putting it in the slow cooker? Is that right?

    1. Hi Lili,
      I did not do anything to the pork before adding it to the slow cooker. Just toss it in as the recipe calls for and let it go. It works like magic!

  74. I have a Pork Picnic Shoulder Roast that I’m planning to use for this recipe . Do you take off the rind and some of the fat before cooking it ?

    1. It isn’t really “crispy” as much as the edges have a darker brown color from cooking for an extended period in the slow cooker with little liquid. Since the only liquid you add to the slow cooker for cooking this pork roast is the little bit of Worcestershire sauce, the pork only cooks with the juices rendered from the pork which does not cover the meat. I hope you enjoy it!

  75. I would like to try this recipe for tomorrow nights dinner. I never know…. Do I out the roast in frozen or thawed?

  76. I do my pork roast seasoned and seared on all sides It sits on a bed of potatoes carrots and onions surrounded by more potatoes spinach fresh garlic black beans green olives and another layer of onions Cant wait to eat dinner later!

  77. 5 stars
    My hats off to you!!! This is the most delicious and simple recipe for Boston Butt I have ever come across. Truly Amazing. I am the chief cook and bottle washer in my household and I can’t thank you enough for sharing this recipe. My Boston Butt was so moist and tender that there was no need to chew. I was also given the rare opportunity to read a book that I had been longing to read for months. I was able to finally have a moment to myself without it being devoted to preparing meals for my family and other household chores. Thanks ever so much for the ME time.

  78. I have prepared slow cooked pork a thousand times and I always see a over complicated method to make this product your straight forward and honest approach turned out some fantastic pork.I slow cooked it over some white pear and apple segments and the result was Devine. Very much enjoyed it. Cheers

  79. Had an 8 lb butt I needed to use.

    This question might be a bit late but does it matter if the roast is fat up or down?

    Mine is in fat up and seasoned with cajun rub, salt, pepper, worchester and ketchup. Going to go 12 hours overnight in the Cook’s Essentials oval cooker while I’m at work. I’ll check it after that and plan on another 4-8 hours because it’s so big.

    Probably will let it warm for awhile longer.

  80. 5 stars
    This recipe looks and reads delicious…LOL I’m putting it in my crock pot tonight! Can’t wait to taste it. Will let you know how the pork turns out & what the family thinks.

    1. Oh My Goodness! Delicious, tender and well seasoned. Love, love, love, love, love it! Thank you for sharing this simple and yummy recipe. Family ate the whole 5lb Boston Butt…LOL Served w/rice, black beans & kale. Kudos to you Robyn 🙂

  81. Dry! Very dry! The meat turned out fine, but you could not eat it by itself….it needed a barbecue sauce or something. Don’t think I’ll try this again.

    1. Hi Mike,
      Sorry you had trouble with it turning out dry for you. I’ve not had that happen before. Can you tell me how you prepared it so I can help? Cut of meat? Time cooked?


  82. 5 stars
    Tonight is the THIRD time we have made this delicious recipe! So easy, so good. I have put a layer of sliced thick sliced onions on the side of the butt-just because they taste so good after hanging out with the pork butt all day. Thank you for this mainstay recipe. can’t wait for the pulled pork sandwiches we make with the leftovers-good my son is away at school so we even have leftovers!

  83. Can I use a pork sirlion roast? It is almost 4 lbs.I have laid it out and it is thawed. Your recipe looks and sounds amazing. And so does the rub. Thank you

  84. 5 stars
    This is the best and easiest recipe. I made 15lbs of this pulled pork for my son’s graduation party with no left overs. Many people complimented me on the pork, saying it was the best they ever had! Thank you!!!!

  85. I want to make slow roast pork for a special birthday dinner, but I don’t have access to a slow cooker. Is there any way I can make this without one, on a casserole or cast iron pot? Is the cooking time the same?


  86. 5 stars
    Soooo…. That went really well. I mean, I had never used a dry rub before and this was a meal that really needed to impress. I have a really active 1 year old and managed to pull together a fantastic dinner and had time to make a dessert and a floral arrangement! Keep your fingers crossed I get this account!

  87. Thanks for this recipe! I cooked mine in the crock pot over night. It is so tender and falling apart. Now all I have to do for dinner is warm it up and make my sides. I added a little bit of water to the bottom. I used a dab of Better Than Boullion for flavor, as well as pepper, garlic, and a little smoked paprika. I, of course, used Worcestershire sauce as it is my favorite on any roast. This recipe is definitely a keeper – thanks so much!

  88. 5 stars
    I just wanted to add another rave review to this recipe! I just made this last night for the THIRD time since finding this recipe late last year. We love it so much that we should try to do it more often, and usually only do it when pork butt goes on sale at Publix. It could not be easier, and the amount of deliciousness it yields is exponential to the amount of work done!

    Just wanted to add that we usually eat the pork as seasoned with green beans and au gratin potatoes on that first night (I start the roast in the morning) and then drain the juices, refrigerate whatever pork is left and then the next day put the leftover meat back in the slow cooker with some spicy BBQ sauce. Let that simmer until dinnertime, grab some potato rolls and make sandwiches with homemade potato salad. Two different meals with the same protein, zero effort. This is by far my favorite crock pot recipe – thank you!!!!

  89. Hi Robyn

    We are planning to make this for friends next weekend. Just wondering whether we leave the skin/ fat on for cooking? Or can we cut it off to cook separately as crackling?

    Thanks for your recipe!

    Katie (Australia)

    1. I normally leave the fat on the pork roast and cook it on top (fat side up) so that the juices help to make the pork roast even more flavorful and tender as it cooks.

  90. Just wondering if bone-in matters. I meant to buy my normal center cut pork loin for the rotisserie but bought a pork loin shoulder roast instead. It looks like ribs it has so much bone. Will this recipe still work? bone up or down?

  91. Thus sounds delicious and I would like to give it a go tomorrow as cooking for the in laws. One question through – do I get crackling from just using the said method? It not, what do you suggest I do to get it?

  92. 5 stars
    O.K.~all good recipes here and with the Cheese steak recipes from
    The Little Kitchen.I thought I was going out shopping for my football week-end meals, but…… now
    this recipe. 🙂 🙂 🙂
    What is a person do?I also want to make this,but never have I bought a pork roast,
    other than the tenderloins,I think because we like the whiter meat of it,and not a lot
    of fat.
    What Dry Rub do you use? I have the dry rib that I use for my ribs,which consists
    of a brown sugar,garlic and onion powder,chili powder and other ingrds.
    Any Help…would be appreciated.

    1. Hi Sally,
      I know what you mean about finding way too many great things to cook! It makes for a fun weekend though!

      For the dry rub, the one that you have sounds like it would be just perfect! I generally use a sweet and spicy one as well. I hope you enjoy it and have a great weekend!

  93. Would be nice if you could give us the ingredients for your dry rub as I have never used one and don’t have a recipe for dry rub.

    1. Dry rubs are definitely personal preference, but I’ve linked over to one of the dry rub recipes that I use for this pork roast. It is sweet and spicy. Just click on the words ‘dry rub’ in the recipe and it should take you right to it.

  94. I’ve been making my mothers recipe pot roast for years and its delicious every time. I noticed that in your recipe you dont mention if you brown the meat first, which I do, and I also season with salt, prpper, garlic, and saute the onions while I brown the meat. I also add small red potato’s, baby carrotts, and whole white mushrooms about and hour before its done. I also serve it in it’s juices in a bowl with bread and butter. Mmmmm cant wait til its done I can smell it cooking now. Im gonna add some worscheter to see how that tastes.. thank you for your recipe;s

  95. I will be making this pork on sunday and I cant wait …it looks so amazing ….I cant believe that you didnt sear it …it looks like you did …gonna try it your way and thank you so much!!

  96. i am very excited to try this tomorrow morning. i am going to use the spicy brown sugar dry rug too, but my pork roast is only 2lbs. what would u suggest for time? 4-6 on high or longer on slow?

    Thank you

  97. Can I do this recipe with a frozen pork roast? Or does it need to be thawed first for it to work right?

  98. 5 stars
    I’m Gonna try this tonight exactly as You Say, except like the Chef, I’m gonna lay some apple slices in first, then cut an onion in 1/2 and put along the sides… My Mouth is watering already!! Thanks for Your help!! Will let you know how this comes out.. I added this to my Favorites..

  99. 5 stars
    This was hands down the best pulled pork I have made in the crock pot. Your rub was spot on! I added a layer of onions to the bottom. After it was done I ladled out some of the juice to a saucepan added some corn starch simmered for a while and made this delicious gravy. Delicious

  100. 5 stars
    This was amazing. Best crock pot pork, scratch that, best pork I have ever had. I’m so excited I stumbled across your post. AMAZING.

  101. 5 stars
    I was weary of this recipe because of its simplicity. It was amazing. My husband and children (they’re my toughest audience) loved it! Being southern, roasts are a big deal! This was perfect. Thank you!

  102. 5 stars
    Great recipe Robyn. I used a 5 Lb roast. However, I did make a change. I coated the roast with some Honey and then made a rub with a blend of Herbs de Provence, Coriander & Salt & Pepper. After 10 hrs on the low setting this was fabulous. Thanks!


    1. Oh my goodness, that sounds amazing and like something my family would love, too! I’m going to have try your recipe soon!

  103. I’m making this right now. What sides go best with it? Or should I just add carrots, onions and potatoes while it cooks?

    1. Hi Carol,
      I like to keep the pork roast cooking without adding any vegetables to it so that I can use it for pulled pork sandwiches, salads, etc. For sides, I like to serve anything that you like with BBQ or more comforting vegetables like mashed potatoes and carrots work well! Hope that helps!

  104. I’m so excited to try this. I have it in my crock pot right now 🙂 I slow cook all the time as we never eat out anymore so this keeps me out of being in the kitchen ALL.THE.TIME! I found bone in pork shoulder roasts on sale for $1.39 /lb so I decided to finally try them . I’m hoping this will be our new fave because this is definitely a budget friendly meal.

  105. This is such an easy recipe and it is so tasty. My husband and I enjoyed it so much, we’ll be adding this to our Christmas meat menu. Yum!

  106. I do not have a slow cooker (hoping Santa is bringing one this year) – Do you have any suggestions for roasting in the oven – I do have convection oven option as well. Thanks!

  107. I only have a crock pot and I’m wondering if this recipe will do well in it? I afraid with so little liquid that it might burn and stick to the bottom of my crock pot. I don’t do much cooking in my crock pot so sorry if this is a silly question. Thanks.

    1. Hi Jeri,
      Not a silly question at all. When I refer to a slow cooker, it is the general name for a crock pot (which is a brand name). So, the recipe and cooking instructions I provide should work just fine for yours. As the pork cooks, it will render juices in your slow cooker. But if you’d like, you can spray the bottom of the slow cooker with nonstick cooking spray. I hope you enjoy it!

  108. 5 stars
    This was so simple and the meat was easily shredded with 2 forks when it was done cooking. We made Sandwiches with this one day, then the next day I made your Brunswick Stew Recipe. Everyone in the house loved all of the meals we made with it! And we did make several meals. Thanks for the ideas!

  109. This is the best I have done. Definitely a keeper. Used a maple jalapeno from cabelas and tùrned out fantastic

    1. My crock pot doesnt have a removable crock and no warm setting can i leave it on low for how many more hours? Back in the 70s crocks and warm settings didnt exist
      Thanks. Karen

    2. Hi Karen,
      You can leave it on the low setting for another hour or so, but not for the full time as it will overcook the pork. If your oven has a low temperature or warm setting, you can also transfer the pork and drippings to a large pan, cover tightly with foil and allow to finish off that way. I hope that helps!

    1. I use the paula dean house seasoning on everything. Actually only thing in my salt shakers. Google it.. just salt pepper and garlic or onion powder.

    2. Thank you! I’ve wondered if I should make her house seasoning. Is that what you used on the pork in the picture? It almost looks like it has bark on it, and that’s my favorite.

    3. Heres a simple seasoning: equal parts paprika onion powder and garlic powder. Bit of cayenne. Add however much pepper you want but leave it a little coarse.

    4. You could also click on the link within the recipe and get a dry rub recipe for this site.

    5. The link for her rub is amazing! I used it the first time I made this and it’s the only one I used now!

  110. Hi!

    Older comments would not display, so I could not see what the reply was for those of us whose crock pots don’t have a “warm” setting. What do we do?

    Thank you so much!

    1. Hi Randelle,
      You could remove the insert, cover with foil and place in the oven at the lowest setting your oven will provide.

    2. Take it out and wrap the butt in foil. Leave it in oven on a low temp (200 or below) until you’re ready to pull it apart. Meat is plenty done and tender at that point so your main concern is to keep it warm.

  111. 5 stars
    And I thought my crock pot pork recipe was the best…………………..ya got me beat on this one and we thank you very much!! And I did like you suggested cooked it thru the nite but we travel and live in our RV so waking to the aroma at odd hours was a bit different. Dang this was good girl!!

    1. I’m so glad you enjoyed it! Don’t you just love traveling around in your RV? We’ve met so many wonderful people while RVing.

    2. yes Robyn we truly love being Gypsies as we have been doing this for 8 years. Granted it’s a different life and not for everyone. And like you we have met some wonderful folks and made lifelong friends.

    3. Barb, you might also like to know that you can do the same with a beef Rump Roast. I put it in for the same if not longer time and we shred it and make Beef Manhattans or with different seasons make Italian Beef sandwiches. You live a life I dream of, but health and need for a local life became necessary. Gotta love a Crock Pot when traveling and yes, you wake up with a growling belly!!

  112. 5 stars
    I made a pork shoulder roast using your PORK ROAST recipe. I started this roast at 10PM last night and by 10AM the roast was done. I am thrilled with this recipe as all I had to do was put simple ingredients in one slow cooker and forget it until morning. The dry rub I used was onion powder, garlic powder, paprika, table salt and coarse ground pepper. Adding worcestershire was genius. The roast is so delicious, tender and juicy. Thank you

    1. When you cook it through the night how do you reheat for dinner time.Mine was finished last night at 10:30 pm. It is now in the fridge for to night. Do I heat it in a warm oven?

    2. Hi Shirley,
      Didn’t your house smell amazing?! We always have a hard time waiting! I generally will just put it, along with all the drippings, covered in the refrigerator and then reheat in the slow cooker or the oven on a low setting until warmed throughout. The timing will depend on the weight and size of your pork roast.

    3. Yes the house smelled amazing. We had to taste it before putting it away, it was so moist and so delicious, almost had to eat it right then and there. There was very little juice from our 4 pound pork butt roast, so we just wrapped it in tin foil and put it in the fridge. How long would it take to heat it in a 375 oven? That’s the temperature I am using for the potatoes.

    4. It is so tempting, I think! I would suggest reheating with the pork roast in foil at 8 to 10 minutes per pound if you are using 375º F.

    5. Hey Linda,
      You can make this well in advance and package into an airtight container or a zip top bag and store in the freezer for up to a couple of months. Then, just remove from the freezer and allow to thaw in the refrigerator. If you’d like to make it the week of the party, you can package into an airtight container and store in the refrigerator for three to five days.

      Have fun at your party and congratulations to the graduate!!!


  113. 5 stars
    Thanks this is just what I was looking for! I substitute Bragg’s Amino Acids for W sauce other than that mine will be just about the same. less is more and this will get me thru the work week!

  114. I thought to use a slow cooker you filled up the space the food doesn’t take up with water or broth. Am I to understand you don’t fill the crock pot with liquid after you add the meat?

    1. Hi Vicki,
      No, you do not add any additional liquid to the crock pot. Just the ingredients listed.

  115. I’ve used this method for Boston Butt for years. The only addition I use is adding about 1 t. Kitchen Bouquet drizzled over the roast before turning on the crock pot. A light roux with the juices from the pot makes a delicious gravy for rice or potatoes.

    1. Hi Dorothy,
      This recipe is assuming the pork butt isn’t frozen. I’d defrost first, if possible.

  116. I feel like this question is kind of silly but how do I place the roast in the crock pot? On the flat side (down) or on it’s side or the round side? Does it matter? I’m just thinking because if I place it flat side down and then marinate the top, it seems like I’m marinating the fat, if that makes sense. Thanks!

  117. 4 stars
    I let my roast sit on some whole potatoes while it cooks. Those potatoes are the best potatoes in the world when they sloooowly cook in meat juice.

  118. Thank you so much for posting this recipe using a pork butt rost! So many of the recipes use pork loin

  119. I am so anxious to try this but the only thing is what side do I put at the bottom of the crock pot? Does the fatty layer need to be on the bottom or top or can you lay it on its side. Also, my significant other isn’t crazy about this idea (we normally grill it for 3-4 hours with a vinegar based sauce, like you would use on a pig. I season it with pepper and not tons of salt but quite a bit). He likes spicy and I do too but not overwhelming spicy, is there a rub I can conjure up that you think he might enjoy? I love Montreal steak seasoning… I put it on all my meats, especially grilled meats 🙂 thanks

    1. We have these same discussions at my house all the time. My husband loves to smoke meat and tends to want to put everything in the smoker. But, I have to tell you, cooking it this way makes such delicious pork that he’s converted to my ways, too! 🙂 I generally place the fat side up on meats so that you get that flavor as it renders. For a spicy dry rub, you both might like this one.

    2. Hi Nicole,
      I don’t. When left in the slow cooker for an extended period, my roasts (pork and beef) get a nice crust on the top (the area not in any liquids that have rendered off). Now, of course you CAN if you prefer, but it isn’t necessary.

  120. 5 stars
    Absolutely the best pork roast I’ve ever made! This is now the go-to method for pork roasts!

    The dry rub was simply cumin, ground garlic, kosher salt and chopped up fresh rosemary leaves off a small sprig from my garden. The little bit of rosemary added some real richness to the juice.

    Even at the low heat, you can overcook and dry out a smaller cut, so adjust the time according to the size of your roast.

    Since I made this overnight, moved the meat into a casserole dish, drained the fat from the juice, poured it over the meat in a casserole and left in in the refrigerator until it was time to reheat for dinner. The result was nothing sort of fantastic!

  121. 5 stars
    I read your recipe about a month ago and I thought you must be crazy when it said you didn’t use water or any liquid for that matter! I also thought the picture of your roast was deceiving, I’ve never know of a slow cooker to brown anything!!! And I’ve made several in a slow cooker!!! I’ve always seasoned and floured my roasts and brown them in a frying pan prior to cooking. Then I would use the remaining juices and more flour to make a thin gravy to pour in the slow cooker with the roast and they’ve always turned out good. But the pan frying part is a messy pain in the pork roast “BUTT”. However I still did it your way! My roast was just shy of 10lbs. And since I wasn’t gonna be home while it was cooking and still doubting the no liquid part, I placed my roast on a layer of thick sliced onions. I set it to 10 hrs at 6:00 am, I figured it would take longer since my roast was so much bigger however 10hrs is the longest setting on my cooker and after the 10hrs is up it automatically switches to warm. I returned home at 4:05pm and so it had been on warm for 5 minutes, and the kitchen smelled soooo good! I opened the lid and sure enough it was browned on the top just like in your pic!! And the juices that cooked off were boiling!! My husband checked to see if was done and sure enough it was. I took a knife and fork to cut out a chunk for my husband and I to snack on before returning the lid and leaving it on warn for the additional 4hrs. But when I was getting our chunk out, the knife wasn’t needed, it just came out with ease with just a fork!!!(and it was freaking delicious!!!!) My husband told me that it didn’t need to stay on warm for the additional time but I told him that yes it did!! After all Robyn, you had been right so far!!! So on warm it stayed, (and I wouldn’t even let my hubby take the lid off) but for about 3 hrs( it was getting late). And when I finally took the lid off, the juices were still boiling and the dern roast was burnt!!!! And I mean BURNT!!!! We salvaged very little, and what we did salvage was still burnt!! No fault of yours!! I should have listened to the hubby, but I thought the additional time on warm was gonna perform some kind of miracle meat!!! Evidently my cooker must just get a little hotter than yours, after all, different slow cookers don’t all cook the same!! And I guess any idiot should’ve known that when I first took the lid off and the juices were boiling that it was destine to burn, along with not even checking on it during the additional time!!!! But we all live and learn. So Robyn I’m sorry I ever doubted you!! I’m gonna cook another one this weekend and I can hardly wait!!! After all, the Pork Butt Roast are on sale at Kroger for .99 cents a lb in my area. Thanks again Robyn, I will definitely try more of your recipes. (Sorry this was so long)! Kimberly in Texas!

    1. Oh Kimberly! I am so glad you tried it. It does sound like you’ve got a hot cooking slow cooker on the warm setting! The juices shouldn’t really have any movement on the warm setting at all. I can’t wait to hear how it does for you this weekend shortening the cooking time since yours does cook so much hotter. I absolutely hope you LOVE it! (And you can’t beat .99/ lb!!!) xo

    2. 5 stars
      I will definitely let you know how it turns out. I can hardly wait!! And I’ve never seen any liquid boiling in the slow cooker, It sure got my attention!!! But I just shrugged it off as it had been on low for only five minutes! But I should’ve kept an eye on it!!!! I thought if I took the lid off again – well let’s just say it was too tempting, so I kept myself busy while waiting!!!! One more lil comment- from the reviews I read you replied to every single one!!’ I don’t know how you do it!!! It says a lot about you- you’re very thoughtful and generous!!! Thanks again Robin!

  122. I just wanted to stop by and let you know I made this tonight and it was AMAZING!!!! So easy but so delicious. It will now be my go to pork recipie. Thank you!

  123. So I’m going to try this recipe tonight but before I do I want to make sure I don’t need to add any water or anything besides the worstershire and dry rub… Will it not dry out before it makes its own juices?

  124. Hello! I’ve NEVER posted on a site before regarding a recipe, but I have to say that this is the best way to make a roast! It was cooked perfectly, and I left it for 12 hours. I made a gravy with the drippings. Oh gosh it was good. Thank you again!

  125. I have a very small pork butt roast weighing 1.98lb. I want to cook it in my slow cooker so how long should it cook? I definitely would have to scale back on the amount of the required ingredients. What’s your recommendation?

  126. Hello there. I am about to set this up to cook tonight, and I cannot for the life of me tell if you put the roast in the slow cooker fat cap side up or meat side up. If you have a minute, can you please let me know so I can make mine come out as gorgeous and delicious as the one you posted the picture of? Thank you so much!!

    1. I choose to cook fatty side up, which allows it to self baste as it slowly simmers in its own juices. It allows the savory flavor to permeate the critter as it cooks.

  127. 5 stars
    This was very easy and delicious. I only cooked it for the 8-10 hrs, and it was moist, soft, and pulled apart. We all ate it without adding any type of sauce. Thanks for the recipe!

  128. I do not have a slow cooker.. can you suggest what temp on the oven for the cooking and the warming process… I do use my pressure cooker which stays on a super warm for 24 hours.. thought about using that.. which i do use to make pork but it doesn’t brown like this recipe does.. any ideas on the oven temps?.. thanks for your time in sharing this recipe. Brother-n-law is coming in and he is always grilling and cooking for others on his weekends home off the road in Indiana.. When he comes to visit hubby and I in Texas, we always like to spoil him because he is so giving to everyone else. This looks like its right up his alley! XO!

    1. I’ve cooked it in an oven over night at 200 – 250 degrees, however be sure to pick a few deep knife pokes in on the top and tie string around it because this will melt in your mouth. I’m from Hawaii and we eat a lot of Kailua pig, rather you would call it pulled pork and it comes out so tender that your guest will ask for it every visit/holiday. Hawaii style we use coarse salt as the rub (can make it salty a little so be careful not to use a lot. And 1-2bottles of liquid smoke (1 ea for 1-2 pounds of pork butt) pour over the top of the tied pork butt. Then use tinfoil and creat a sealed cover on pan to keep steam in. Cooking at a low temperature longer will be like a crockpot cooking. After 10 hours approximately on low turn your oven up to 350 for an hour or so before serving turn the roast or rearrange placing juicies over the top to help meat from drying out. Now if the meat pulls away easily it’s done but you’ll see and know if it’s done. Simple and taste….

    2. I wish someone had told me to do a sweet rub. I did a savory rub and while the house smells lovely, the pork doesn’t taste good.
      With 2 hours to go, just threw in a handful of brown sugar and am trying to save our Sunday dinner.

    3. just wanted to know about putting potatoes in, I’m cooking it tonight and would like potato in it, I noticed in another roast recipe of yours that didn’t have any veggies in it either….thx!

  129. I am cooking this as I type. My Roast is almost 6 pounds! My first time cooking for the in-laws so I am betting heavily on this recipe! 🙂 I am using a chipotle-brown sugar rub I got at Safeway.

  130. I put this on so it should be ready around 6 o’clock I did the dry rub with brown sugar paprika red peppers the Monterey steak seasoning, kosher salt, peppercorn pepper, and chili powder. Instead of using worcestershire sauce I used a Kung Pao sauce not much but still I didn’t have the worcesterdhire sauce

    I placed the roast on big chunks of potatoes and onions and I added some carrots. I put it on at 10:30 and will watch it until about 6 hopefully it will be great but with Kung Pao you never know.

    Will let you know. I am also making baked beans and ginger bread with whipped cream.

    1. I don’t have enough time to cook this for 8-10 hours on low setting ( started at 2pm ) so I am using high setting right now, would it not get burnt?

  131. I am making the pork shoulder right now as I am typing this email! How much liquid should I expect in the bottom of the crock pot from the meat? It has been cooking for about 7 hours now and the liquid comes up to about the middle of the piece of meat. Is that normal or should I scoop some out?


    1. Thanks for the quick response Robyn! I look forward to serving it for my mother’s birthday dinner tonight!

  132. 5 stars
    I made this over night, flipped it and turned off for a few hours. I left it in the drippings and shredded it. Time to build the sandwich. Mad a nice slaw with mayo,sugar, vinegar, paprika , s&p. I did not use any extra bbque sauce and it was amazing. Thank you so much for the recipe Robyn. I will be passing this on to my daughter. Its so easy and yummy

  133. I am ready to make this but I have one question …. I am using a 3.5lb Pork Shoulder Blade Bone In …. I am going to put it in the Slow Cooker for 12 hours starting at noon and taking it out at midnight …. can I just take the Slow Cooker pot and put that with the lid in the fridge or do I take the roast out and wrap it in foil? Help lol my first time using a slow cooker.

  134. 5 stars
    Thank you so much for this recipe. It was so good! I made it with sautéed kale and black eyed peas . My husband loved all of it! Looking forward to making some of your other recipes.

  135. 5 stars
    made this a few nights ago and was sooo happy with the results! tried to re-create your dry rub, but had to change a few things because i didn’t have the exact spices. no matter, tho. flavor was just amazing! patted it onto the roast, wrapped it in cellophane and let it sit in the refrigerator overnite. cooked for 10 hours on low the next day and could only wait for one hour on warm before i had to dig in! this was a 7# roast, give or take, and i was concerned that i should have let it go longer, but this was truly falling apart. so tender and probably the best tasting roast i have cooked in a long time. gave this recipe to my brother to try, he did and said it was great! will definitely make this again and would encourage anyone to give it a try! thank you, robyn…btw, your photos of this had me salivating and were the reason i continued to read further! keep up the good work and thanks again for posting this recipe.

  136. 5 stars
    Robyn, thanks this was great! Just like most have claimed, mine was done in around 6 hours on low and the pork butt was about 6lbs. My “Crockpot” brand cooks high though. Anyway wanted to thank you for the great recipe.

  137. This was so good!! My slow cooker I used to fit the size of the shoulder runs a little hot. I followed the recipe and mine was pull apart ready in 7 hrs. I turned it off for an hour and put it on warm for an hour and half. It wad still juicy, tender and deliciouse, however th internal fat did not render. So next time.for my crock pot I will do 10 hours on warm.. i was keeping on it do it turned out perfect but had I let it go for the 10 it would have been dry. Just my crockpot not the recipe. Was freaking delicious. Made the best gravy EVER! THANKS.

  138. 5 stars
    My son and I just got done eating this roast and it was DELISH!!! It was very moist, tender, falls apart. The seasoning was simple, but added enough seasoning to complement the pork flavor. :-9. Thank you for sharing.

  139. Hi, I will definitely try this recipe, however my slow cooker does not have a “Warm” function. Can I finish in the oven and, if so, at what temperature?

  140. 5 stars
    Glad I saw your recipe, this turned out amazing!! So glad I didn’t use any of the others that called for additional liquids added, that would have been a waste! This came out melt in your mouth tender…. Only needed 1 fork to shred it fell apart so easily. I made 2 sandwiches, 1 with added bbq sauce and 1 without – it was better just like it is, amazing 🙂


  141. Hello. I am going to try your recipe, hoping we have something delicious to eat even if the power goes out with this storm. I do have a question though. My roast is 10 pounds. So do I increase the amount of Worcestershire sauce or still stick to the 8-10? Thanks!

  142. This looks delicious! Just a few questions because I haven’t made a lot of pork recipes. First, can I use a pork sirloin end roast? And second, you don’t say a word about barbecue sauce. Do you really not use any? Thank you!

    1. 5 stars
      The only liquid I used was the 10 dashes of worchestershire sauce. The fat from the pork melts and fills the pot with liquid. It turned out fantastic.

  143. Delicious!!! I made this today, the reward for so little effort is incredible. I put quartered potatoes on the bottom and they were divine as well. Thank you so much for this technique!

  144. 5 stars
    Yes, yes, yes, yes, yes! Oh my goodness I am so impressed with this recipe. I had no idea that you didn’t have to add some kind of liquid in with the meat so last time I made a pork roast I added water and I hated it. This time I followed your recipe and put my 8lb bone-in pork shoulder in the crock pot over night on low and when I got up 8 hours later I thought I was dreaming because of the smell. After remembering I had the crock pot on, I went in to check it and I put a fork in to see if it was done and oohh a big chunk came off on my fork. I looked down and I have 5 cats staring at me as if to say, we have had to smell this all night long so we better get a bite. So I cooled it off and shared and it was so moist and tender as can be. I also had some happy kitties. I went ahead and shredded it while it was hot and added the juice into the container for later. I also brought some for lunch because I couldn’t wait for dinner. I am so excited for my family to eat this tonight. Thank you so much for sharing this recipe. You have gained another fan.

  145. Quick question. Could I throw potatoes in with this recipe or would that cause the pork roast to not cook properly? Thanks. Trying this tomorrow!

  146. I just want to know after you cook Boston Butt Roast I did not pulled the roast I left it whole and sliced off the pieces that I wanted afterward I frozen it in a food saver bag. Now I wanted to know can you warm it up in the crock pot/slow cooker if so do I add chicken broth keep it from drying out during the warming process or put it on 250 degree in the oven

    1. I’d tear it up/slice it up after cooking then portion it out in different containers in the freezer.

  147. 5 stars
    This is the second time we’ve made this recipe and it is excellent in both its simplicity and delicious flavor. Just as with many seafood items, sometimes simplest is best – it lets the true flavor of the original ingredient(s)shine through without the cooks manipulations getting in the way.

  148. 5 stars
    This is the second time I’m making this.. very good.
    I’m a single dad so I tear it up portion it up, freeze some, eat some on the spot.
    I like to add some Sweet Baby Ray’s BBQ after I tear it up and put it on some Hawaiian Sweet Honey rolls (with pickle and onion of course).
    For the left overs, I can do all sorts of different dishes. LOVE it. Especially when it’s on sale.

  149. Hi,

    This looks great. Is there any way I can cook this only to the point that I can cut it? I would like it to still be somewhat “manageable” since I don’t want to do pulled pork sandwiches. I would like something little less casual.

    Any suggestions?


    1. It doesn’t start to pull until around 200 degrees. Pull it off around 180-185 and it will be a little tougher.

  150. If you want the roast to be more firm, if I understood your question correctly, then you need only reduce the cooking time to the minimum to bring the meat to the cooked temperature of 160-170 degrees Farenheit.

    I have been cooking this type of Cottage Roll, or Picnic Pork Shoulder roast as a pot roast with lots of liquid and spices, cloves, coriander seed, onions, garlic, and veggies, and whatever else you want to add, based on what I learned from my mother, for 45 years, and it takes about 3 hours simmering on the top of the stove!
    Think of an autoclave and how long it takes to sterilize surgical instruments to kill all bacteria, and other little critters, then add a 10:1 safety factor, there you have it!
    Cooking at medium heat, water in the pot boiling for 3-4 hours try to imagine what could survive being cooked for that long? It’s really kind of like accelerating the marination and cooking it at the same time!
    You infuse the meat with the flavours in the broth that you cook it in.
    I agree whole heartedly longer slower is better, but cooked, is cooked!
    Andy the sailing chef!

    1. I am using a dry rub of sea salt,garlic powder, onion powder, chili powder, black pepper, cumin and cayenne pepper (just a little, because I don’t like really hot things).

  151. Put together a rub but don’t have Worchishire sauce. I have steak sauce and teriyaki sauce. I also have brags apple cider vinegar. My dry rub has brown sugar and spices including cayenne, chili and black pepper and ground mustard and salt and cumin. Essentially bbq rub lol
    Any suggestions would be appreciated!

    1. Hi Debbie,
      I don’t add any other liquid when I make this pork roast recipe. The pork cooks so low and slow that it renders and creates a very tender pork roast. I hope you enjoy it!

  152. 4 stars
    I was looking forward to trying this recipe, as my other pulled pork recipe uses half a bottle of chili sauce and other high calorie, high carb ingredients. I liked the dry rub idea and roasting it dry in the slow cooker. It was easy enough, but mine turned out quite dry (no fault of the recipe – perhaps the cut of pork I used). We tweaked it at the table and it was yummy. Thank you for posting the method and my family looks forward to this again!

  153. i just put this in the crockpot. The dry rub smells amazing! I only made a fourth of the recipe since I had barely enough paprika and I substituted the brown and white sugar with coconut palm sugar. If this tastes half as good as it smells, then this is a winner! Thanks!

  154. 5 stars
    Oh my word. Flat out incredible.
    Used the dry rub from the link in this recipe. This is the best pulled pork I have ever had for flavor and tenderness. And so easy! A busy momma with hungry boys can’t beat that! Many thanks!

  155. So….I have a pork lion on hand and wanted to try a new way to cook it..found your recipe and your roast pic is gorgeous. I know loin is a way trimmer meal so I thin slices an onion and grated two large clove of garlic on the bottom of the crockpot. I the. Add 3 Tbls cooking sherry. I had a garlic and rosemary rub on hand and coated it with that, patting it down…also added a few dashed of liquid smoke because I didn’t have worchoreshire. It’s raw and already smells and looks good, can’t wait to try it. I only added the little bit of liquid because of the cut of meat being lean didn’t want a dry roast.

  156. 5 stars
    Holy cow, this is best pot roast I’ve ever had! Actually it’s the only pot roast I’ve ever made. We had a big family gathering yesterday and usually I’m known for the desserts I make, that changed yesterday with this very EASY recipe. I didn’t have Worcestirshire sauce but it was still so yummy, your dry rub recipe is perfect. I read many of the reviews before hand which helped alot. I did add potatoes, carrots and onions. I had a 10 pounder, kept it on low for 10 hrs, flipped it at 8 hours and put it on warm for 4 hrs, just like recipe called for. Thank you thank you thank you! This is definitely a keeper!

  157. 5 stars
    Amazing! This is probably the millionth recipe I’ve swiped off the Internet but it’s the very first time I’ve left feedback – it’s THAT good! I could write poetry about my pork. Thank you! Incredible!

  158. 5 stars
    This is a delicious pork roast. My 5 year old granddaughter loves it and her 1 and 1/2 year old brother can’t get enough. Easy recipe. Added potatoes and carrots.

  159. 5 stars
    If food is the way to a man’s heart this recipe is the answer! I have made this roast for him many times and he says everytime that I am the best cook. Although it is always good, he notices when I vary from your rub recipe.
    Thank you for your help!!!!

    1. Oh my goodness, I know what you mean! Isn’t this pork roast simply amazing?! I’m so glad you both love it! xo

  160. I think she means, her slow cooker has no “warm” setting. Sounds delicious, I am going to try it… now!!!

  161. That turned out perfectly tonight. Just home from work … and bam!!! 8 hours on low – 4 hours on warm, as suggested. No added liquid. No browning/searing. Excellent. However it’ll only be a light snack (yeah right … pulled pork as a light snack 😉 – given that I’m digging into to this now at 9:30pm! Thank you for sharing your secret formula … =)

  162. Sounds wonderful but i have a silly question. If you have the roast going before bed, 8-10 hours on low and then warm for 4 hours…that pretty much brings you to noon. What are you doing during all the hours before a 7pm meal?

  163. I’ve done this style once with great feedback from the family. This time I got two pork butts to cook. I use the meet for red and green burritos. Good and simple!

  164. 5 stars
    This is such a good simple recipe that can be turned into many different meals. I watch for when the market has the pork shoulders on sale, in fact I picked up an 8 lb. one today so that I can cook it tonight. I have a large oval crock pot that will accommodate that size and I just start checking it for doneness in the morning. I go by internal temp rather than number of hours since I’m doing a larger roast. When it gets to the “fall off the bone” stage I take it out and put it on a sheet pan to cool. After I pull it all apart I pack it in freezer bags in approx. 1 1/2 to 2 lb. portions. I have used this for pulled pork sandwiches or over mashed potatoes (hubby’s favorite), enchiladas, tacos and just about anything else I can come up with. Once you pull that package out of the freezer your options are only limited by the spices you have in your rack, and boy do I have a lot of spices.

  165. This sounds delicious! I don’t have a slow cooker. Would I get the same result using my oven set on a low temperature? I want to use tender pork and pasta topped with gray (Italian tomato sauce). Thank you.

    1. Hi Rachel,
      I would recommend thawing your pork butt before you place it into the slow cooker, if you can. It definitely will work with a frozen pork butt, it just doesn’t turn out as tender as I’ve found it when I use one that has been thawed first. I hope that helps! xo

    1. 4 stars
      You can get different rubs…….google pork rub…….it’s a mix or several different spices. You can choose an sweet or a salty or spicy…..the choices are almost endless/ Bad Byron’s Butt rub is my favorite:)

  166. 5 stars
    I’m getting ready to make this for the second time. I also used the rub associated with this recipe. It is so easy, not a lot of ingredients and taste great. We eat pulled pork and then we make pork tacos which are fabulous. Love it when I find a recipe that my husband and I both enjoy and me not having to spend all day in the kitchen cooking is a BIG plus. Thanks for the recipe, it’s wonderful.

    1. Hi Cathy,
      That’s wonderful that you’ve found so many delicious meals to make with the Pork Roast! I also love being able to make simple but delicious meals that my whole family loves – and that don’t make me spend an eternity in the kitchen! Thanks so much – I enjoyed hearing from you! xo

  167. The recipe sounds great. I’ve been researching various recipes for pork butt and one thing that jumped off the page was the picture. Wondered how you managed to get such a beautifully browned crisp exterior to a protein slow simmered in a crock pot. Then I realized, I’ve seen this picture on other sites. This exact same picture is also being used in various recipes for oven roasted pork roast. When I say exact, it’s the same picture, roast, pan, etc. So, I’m wondering is this a picture of your crock pot slow simmered port butt and other bloggers are using your picture? Or vice versa. Thanks. Either way the recipe sounds terrific.

    1. Hi Gail,
      This is indeed my photo. I’ve found that when you cook meat for the extended period of time in the slow cooker, it will develop some browning if the amount of liquid doesn’t cover the meat. Do let me know if you have any additional questions on it, Gail. I can’t wait to hear how you enjoy it! xo

  168. 5 stars
    I loved this recipe, it turned out just perfectly and it melted in my mouth! I followed the recipe exactly, which made me nervous because I always cover everything with liquid when crock pot cooking. We were pleasantly surprised with the end result on this one. I did make my own rub because I didn’t have any pork rub in the pantry. I’ll make this over and over, thanks for the great recipe!

    1. Thanks so much, Christine! I’m so glad you enjoyed it! It’s one of our favorites too! xo

  169. 5 stars
    Um…..this was incredible. Like….wow. I don’t even have the words. The first bite pretty much made me well up with emotion it was so good! Definitely my new favorite way to cook pork shoulder!

    1. It does not dry out in my experience as the slow cooker keeps it moist when cooked per the directions in the recipe. Thanks!

  170. Hi there! How would you adjust the cooking time if it’s only about a 2 lb roast? It’s just the two of us at home so I don’t usually buy too big of a roast. Thanks!

    1. Hi Nicole – I always make a larger roast than 2 pounds, so I think you’d just want to check the temperature of the roast for doneness a while sooner than you would for the size roast called for in the recipe. I always just make the roast size in this recipe, then do other recipes/meals with the leftovers. I hope you enjoy it! Thanks so much! xo

    1. Hi Erin – I always use fresh or thawed for this recipe. I hope you enjoy it! Thanks! xo

  171. I just made this tonight because I bought a Pork Shoulder on a really good sale but I wasn’t sure what to do with it. I don’t really like pulled pork, but I decided to try this recipe. OMG! This is the BEST pulled pork the I’ve ever had….hands down! The flavor is spot on (I used her link to the “make your own Dry Rub” recipe) and it’s so nice and tender! And juicy! And award worthy! Thank you Robyn for sharing this recipe!

    1. I’m so glad you tried it and liked it so well! Thanks so much for letting me know that you enjoyed it, Danielle!
      Thanks, Robyn xo

  172. 5 stars
    Happy Holidays!
    I just got my very first Slow Cooker and I immediately went to the market and purchased pork! Then I git home and thought to myself “ok, now what?!”
    Saw your recipe and it sounds delicious and super easy!

    1. Congratulations on your slow cooker! They are absolutely life changing! I hope you love this pork recipe as much as my family and friends do! xo

  173. Timing doesn’t work out where I can serve it right after cooking and I’ll have about a 4 hour delay. What’s the best way to reheat it? Reviews all sound so delicious…can’t wait to taste mine! Thanks so much!

  174. I am cooking for a crowd. Can I put 2 roasts in my large crock pot and cook at the same time? I have one 3 pound roast and was going to buy a 2nd 3-4 lb roast.

    1. Hi Pam –
      If they both fit well in your slow cooker, you should be ok cooking with up to 6 pounds of pork roast. The recipe is for a 3-5 pound roast, so you shouldn’t have to make any changes for 6 pounds. Thanks so much!

  175. I made the pulled pork yesterday for our New Years lunch. It was absolutely delicious. The family loved it. We will definitely do this again.

    1. 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

    1. 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

  176. 4 stars
    Made this pulled pork last week very good. Family loves it. Well definitely make again. Also had enough to freeze for later

  177. 5 stars
    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!

    1. 5 stars
      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.

  178. 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.

  179. 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?


    1. 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

    1. 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

    1. I’m thrilled that it is a favorite in your family! My family loves it too! Thanks so much, Brenda! xo

    1. 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!

  180. Curious if anyone has tried this in their Instant Pot? If so, how long did you cook and what setting did you use?

  181. 5 stars

    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..


    1. 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!

  182. 5 stars
    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!

    1. 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!

    1. 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.

  183. 5 stars
    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.

  184. 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.

    1. I have an 8.5 lb. pork shoulder blade roast. Will the recipe work with that large a roast?

  185. 5 stars
    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!

    1. 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

    2. 5 stars
      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!

    3. 5 stars
      left overs , refrigerate next day pull or cut and pull pieces 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

    4. Thanks so much Joseph! Burritos are delicious with this pulled pork, aren’t they?! Glad you enjoy this! 🙂

  186. 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?

    1. 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!

  187. You may have already mentioned this but do you put any liquid in the slow cooker other than the sauce?

  188. 5 stars
    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!


  189. 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…

    1. 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!

    1. 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!

    2. 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.

    3. 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!

    4. 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.

  190. 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).

    1. 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.

  191. 5 stars
    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!! 🙂

  192. 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.

  193. 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

    1. 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!

  194. 5 stars
    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!

    1. Hi Tom,
      I’ve not done that before. Let me know how it works for you! I’d love to know! xo

  195. 5 stars
    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.

    1. 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!

    1. 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!

  196. 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?

    1. 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.

  197. 5 stars
    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

  198. 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.

    1. I suspect it is a matter of preference, but I don’t like leaving my slow cooker on when I am out of the house. I have cooked roasts like this overnight to avoid that problem.

  199. 5 stars
    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.

    1. 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

    2. 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

  200. 5 stars
    This is a great recipe and my husband and I totally enjoyed it. I plan to have it again and serve it to my friends.

  201. 5 stars
    Just the perfectly cooked and flavorful pulled pork I was hoping to end up with. This is a 5-star recipe, for sure!

  202. I’m going to try this recipe in a couple of days. I’m in New Zealand, here a roast pork piece has the skin and fat on it. Do I leave this on and put the rub on top of the skin with the fat and skin side up, or is the skin and fat usually removed first? Looking forward to trying this.

    1. Put the pork roast into the slow cooker with the fatty side up then as it cooks the fat will drip down basting the roast all during the cooking.

    1. 5 stars
      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.

    1. You can cut onion, potatoes, carrots, minced garlic…. but will have to add water to cover these and place roast on top. 

    2. Paul I usually put my potato halves & chunk carrots on the bottom of the crock pot then my pot roast & 1 cup of beef broth. (I brown my beef roast first w/onions). cook 6-8 hrs

  203. Hi, just curious if you have ever added onions and potatoes into crockpot after it’s cooked for awhile?  Thanks!  Jess

  204. 5 stars
    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.

  205. 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. 

  206. 5 stars
    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!

  207. 5 stars
    Holy smokes…was this easy…..and tasty!! Came home with some corn tortillas, Pico de gallo and some avacado…..and chowed down. Thanks Robyn.

    1. I’m making this today, cannot wait to see how yummy it turns out!👍🙂

  208.  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? 

    1. 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!

  209. 5 stars
    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!!!

    1. 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

  210. 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?

  211. 5 stars
    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!

  212. 5 stars
    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!

  213. 5 stars
    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!

  214. 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

    1. 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!

  215. 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.


    Lucy Conway

  216. 5 stars
    So tender! Flavorful! Easy! I’m going to add some extra brown sugar next time for a little sweeter BBQ flavor.

  217. 5 stars
    I have made pulled pork several times, different recipes etc. This is the best! I was apprehensive with such few ingredients and such a long cook time, I was afraid it would be dry or not have enough flavor. I followed the directions as written, perfect! I’m glad I found this recipe.

    1. Did you use a boneless or bone-in roast? I bought an 8 lb. pork shoulder, bone-in, on sale…….how long would I cook, it the same length of time that you have in your recipe, or longer?

    2. Vicki, I used a boneless roast in this recipe. I would cook an 8-pound roast on low setting for 12-14 hours, until the internal temperature reaches between 190º – 205ºF.

    1. Scott, I don’t recommend cooking this on High temp. I’ve found the pork is not as tender.

  218. 5 stars
    Robyn, thank you so much for sharing this wonderful recipe! I made it the other night and was able to fit the entire bone in pork shoulder picnic (almost 10-pounder) in my slow cooker; it cooked for 12 hours on low! My son makes his own spice rub and he helped me spread the rub over the entire roast and we added a small amount of liquid consisting of apple cider & apple cider vinegar as well as a couple of pats of butter. We then made our own BBQ sauce from the liquid and served the meat in tortilla wraps with a side dish of veggies! SOOOOOOOOOOOOOOO DELICIOUS! I will definitely make this again (this was my first time making such a large roast!) Happy Holidays to you! May the New Year bring you health, peace & joy! Thanks again for the great recipe!

  219. The roast turned out perfect! It made a lot, so I will freeze some in my food saver bags. I had my own rub I made before and used that. I tried some liquid smoke, ( just a little) but next time I’d use more. I’m a big fan of crockpots and this a super recipe to use…

  220. Love the recipe but since I don’t have a slow cooker I use my oven. 400 for the first 30 minutes then 3 to 4 hours at 200. It’s done when a fork makes it fall apart. So good! It’s the base for so many recipes I make I try to have it around a lot. I keep servings in the freezer so I always have options for dinner.

  221. 5 stars
    Just made this! I’m in love! I don’t think I’ll ever use another recipe. I have an instant pot. I cooked it for 9 1/2 hrs. on warm, then stewed it for 20 min. on 200. So tender!

  222. 5 stars
    Can I use beef instead of pork please respond need this for Tornado party. STILL LIKE ALL OF YOUR RECIPES SO FAR (:

  223. QUESTION: Your directions say to “sprinkle heavily with dry rub”. Do I sprinkle the rub just on the top of the meat or on the sides and bottom as well?

  224. Robyn, I made this recipe today and used your dry rub recipe. It was delicious!! I have only low and high on my slow cooker. It was a 2lb pork butt/shoulder and cooked it on warm for 11 hours. SO tender. Next time I’ll be sure to get a larger roast since it goes so quickly and I want lots of leftovers! Thanks!

    1. Jackie, you should only cook meat at either a low or high setting, not warm. The slow cooker may not get hot enough on the warm setting. Once your meat has cooked thoroughly, then you can turn the slow cooker to Warm. I hope this helps.

  225. 5 stars
    My go to pulled pork recipe. I season it the night before in the slow cooker container and just pop it in the cooker around 4 AM so it’s ready by 6. Delicious 😋

  226. 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

    1. Thanks so much, Colleen. I appreciate you taking the time to comment on this recipe. I’m so glad you love it.

  227. 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!

    1. 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.

    1. 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.

    1. 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!

    2. 5 stars
      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!

    3. 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.

  228. 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.

  229. 4 stars
    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.

    1. 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.