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
I made this tonight (using your dry rub recipe) and it’s excellent! Definitely a family and crowd pleaser.
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
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..
Can I do this recipe with a frozen pork roast? Or does it need to be thawed first for it to work right?
From what I have always heard u shouldn’t put frozen meat in a crock pot.
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
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!!
I have a pork loin 2.50 lbs.
do i cook it the same way?
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
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.
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.
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.
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!