Pork Roast Recipe
This post may contain affiliate links. Please read my disclosure policy.
This easy Pork Roast recipe makes the most juicy, tender, and flavorful roast! Cooks in a slow cooker with only three simple ingredients for the BEST pork roast that pairs deliciously with many other dishes!
This is the most delicious pork roast recipe, and I’m sharing tips for the easiest way to make it! With just three ingredients and a slow cooker, you’ll be amazed at the juicy flavor and extremely tender roast – and everyone will ask you for the recipe!
There are just a few tricks that I’ve found that I want to share with you so you’ll love this pork roast as much as we do.
My recipe is simple and doesn’t include many ingredients. Here’s what you’ll need to make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Pork Butt – also called Boston Butt.
- Worcestershire sauce – You can substitute coconut aminos if sensitive to soy.
- Stone House Seasoning – Our family’s homemade seasoning blend of salt, pepper, and garlic, adds incredible flavor to this roast and many dishes! Use it or your favorite dry rub recipe.
How to Make the BEST Pork Roast
To make this recipe, I begin with my pork, the seasonings, and the right amount of time in my slow cooker. Cooking it low and slow is the secret!
You’ll need a 6-quart slow cooker or larger with a tight-fitting lid. I have found that one with a WARM setting works best for this recipe.
- Prep and Season. Add the pork into the slow cooker with the fat facing up. This allows the fat to render into the roast as it cooks for fantastic flavor and tenderness. (I don’t brown my pork before cooking.) Season the pork as directed in the recipe.
- Cook Low and Slow. You’ll cook the pork on the LOW setting for 8-10 hours. When checked with an internal read thermometer, the internal temperature should reach between 190º F and 205º F. Leave the meat in the slow cooker on the WARM setting for about four more hours or until the meat will easily pull with two forks.
- Serve. Remove the pork roast from the slow cooker, allow it to rest for a few minutes before serving, and baste it with a few tablespoons of pan juice. Serve it similar to how you serve a beef roast or shredded, as I do in my Pulled Pork recipe, where I serve it with BBQ Sauce.
What to Serve with Pork Roast
Pork Roast is delicious with so many dishes! Here are a few favorite side dishes to enjoy with it:
Tips for Tender, Juicy Pork Roast
By cooking the pork roast low and slow (8-10 hours) and then holding it in the slow cooker on warm for a few hours longer, you’ll get the most tender, juicy, and delicious pork! It tastes incredible!
Storage and Freezer Instructions
To store. Place cooled pork in an airtight container in the refrigerator. Add some juices from the slow cooker to the meat to keep it moist and tender. Store for up to 3 days.
To freeze. Allow it to cool completely and store it in an 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.
To thaw. If frozen, allow it to thaw in the refrigerator overnight before reheating for best results.
To 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 when checked with an internal read thermometer, about 20-30 minutes.
To 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.
More Pork Recipes
Slow Cooker Balsamic Pork Roast Recipe
10 hrs 5 mins
BBQ Pork Tenderloin Recipe
45 mins
The Best Pulled Pork Recipe (with Video)
12 hrs 5 mins
Frequently Asked Questions
Pork butt
No – browning the pork is unnecessary before cooking in the slow cooker.
Place the roast with the fat side facing up. This allows the fat to render into the roast as it cooks.
Here’s my family’s favorite Pork Roast recipe. I hope you love it as much as we do!
Pork Roast Recipe
Equipment
- 1 Slow Cooker 6-quart
Ingredients
- 1 (3-5 pound) Pork Butt
- 8-10 dashes Worcestershire sauce, or coconut aminos
- 3-5 tablespoons Stone House Seasoning, or your favorite Dry Rub Recipe
Instructions
- Prep. Place meat in the slow cooker with the fat side facing up. Add dashes of the Worcestershire sauce to the top of the meat and season 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
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.
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.
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!!
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!
Can I use a porkette pork shoulder butt?
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.
Hi Betty,
I use a fairly newer model slow cooker by Hamilton Beach. It always just produces great results when I use it.
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.
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.
Warmly,
Robyn
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!
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! 🙂
Cant wait to try this and use my Cock Pot for first time!!
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…
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!