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
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
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!
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.
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?
Thanks!
Robyn
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.
I hope you all enjoy it, Tanya. It is definitely a favorite here!
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 🙂
Did you add any liquid
I only used the items listed in the ingredients.
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.
Hi Will,
I usually like to cook mine with fat up as well.
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
Robyn,
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.
YOU just made MY day!!! So glad you enjoyed it!
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!
I would like to try this recipe for tomorrow nights dinner. I never know…. Do I out the roast in frozen or thawed?
You would want the roast to be thawed before cooking.