Pork Roast Recipe
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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
How do you get it crispy ?
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!
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 ?
Delish and super easy! Will definitely make again! Thank!
The picture you have suggests that you seared the pork first before putting it in the slow cooker? Is that right?
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!
Do I need to add any water to the Boston butt
Hi Andrea,
I do not add any water. They pork will render a lot of juice as it cooks.
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
I hope you love them both, Anna!!!
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
Hi Karen! I love to experiment with dry rub recipes with different meats, but this one has always been a favorite for us : https://addapinch.com/cooking/2012/11/15/spicy-dry-rub-recipe/.
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
My slow cooker only has a low and a high setting. Do you think 12 hours on low would suffice?
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.
Thank you for asking this, Jessica. And thanks for the reply, Mike. I was wondering the same thing.
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
What kind of slow cooker are you using?
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!
I am trying out this recipe today…
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!