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
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!