Pork Roast Recipe
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This Pork Roast recipe is tender, delicious, and versatile to serve in many ways. Made in slow cooker from 3 simple ingredients for the best pork roast!
I have the most delicious pork roast recipe to share with you. I discovered years ago the easiest way to make the most delicious, tender, and flavorful pork roast. And it couldn’t be any simpler to make! With just 3 ingredients and a slow cooker, people will beg you for the recipe!
Table of Contents
How to Make Pork Roast
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 love this pork roast as much as we do.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
This pork roast recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.
- Pork Butt – also called Boston Butt
- Worcestershire sauce – or coconut aminos if sensitive to soy
- Stone House Seasoning – or your favorite dry rub recipe
Step-by-Step Instructions
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.
Place pork in the slow cooker. Once I have my pork butt roast, I place it into my slow cooker with the fat facing up. This allows the fat to render into the roast as it cooks for amazing flavor and tenderness. I don’t brown my pork prior to placing it in my slow cooker.
Season the roast. Once the roast is in the slow cooker, add the Worcestershire or coconut aminos with 8 to 10 dashes. Then season well with my Stone House Seasoning.
Slow-cook the pork. Cook on the LOW setting of the slow cooker for 8-10 hours. The internal temperature of pork roast should be between 190º F and 205º F when checked with an internal read thermometer. Leave the 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 the roast. Remove the pork roast from the slow cooker and allow it to rest a few minutes before serving. You can also baste with a few tablespoons of pan juices from the slow cooker. It is delicious served similarly to how you would a beef roast or shredded, as I do in my Pulled Pork recipe. It pairs perfectly with so many other dishes.
What to Serve with Pork Roast
Here are some side dishes that are delicious to serve in the spring and summer with pork roast:
Here are some side dishes for cooler days in fall and winter:
Tips for Tender, Juicy Pork Roast
By cooking the pork roast low and slow (8-10 hours) and then continuing to hold it in the slow cooker on warm for a few hours longer, you’ll get the most tender, juicy, and delicious pork! It is incredible!
Storage and Freezer Instructions
To store in the refrigerator. Place cooled 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 for up to 3 days.
To freeze. Allow to cool and store 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 your pork roast is 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 – there’s no need to brown the pork prior to 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 the recipe for my 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
Storage and Freezer Instructions
To store in the refrigerator. Place cooled 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 for up to 3 days. To freeze. Allow to cool and store 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 your pork roast is 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 with an instant 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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?
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?
It should work just fine. I always prefer fat up and don’t really worry about bone up or down.
I am cooking a 20lb pork butt roast. How long would you recommend to cook it???
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)
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.
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!!!!
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!
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!
My fingers are crossed for ya, Eva! I’m so glad this worked for you. xo
Slow cooker recipes are my favorite. One to try! You know I’m pinning it!
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?
Thanks!
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!!!!
So glad everyone enjoyed it, Christine!