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
Thanks this is just what I was looking for! I substitute Bragg’s Amino Acids for W sauce other than that mine will be just about the same. less is more and this will get me thru the work week!
I believe all of you and take your word for it. The meat is in the cooker as we speak.
I hope you love it!
I made a pork shoulder roast using your PORK ROAST recipe. I started this roast at 10PM last night and by 10AM the roast was done. I am thrilled with this recipe as all I had to do was put simple ingredients in one slow cooker and forget it until morning. The dry rub I used was onion powder, garlic powder, paprika, table salt and coarse ground pepper. Adding worcestershire was genius. The roast is so delicious, tender and juicy. Thank you
I’m so glad you loved it, Cathy! Your dry rub sounds delicious!
When you cook it through the night how do you reheat for dinner time.Mine was finished last night at 10:30 pm. It is now in the fridge for to night. Do I heat it in a warm oven?
Hi Shirley,
Didn’t your house smell amazing?! We always have a hard time waiting! I generally will just put it, along with all the drippings, covered in the refrigerator and then reheat in the slow cooker or the oven on a low setting until warmed throughout. The timing will depend on the weight and size of your pork roast.
Yes the house smelled amazing. We had to taste it before putting it away, it was so moist and so delicious, almost had to eat it right then and there. There was very little juice from our 4 pound pork butt roast, so we just wrapped it in tin foil and put it in the fridge. How long would it take to heat it in a 375 oven? That’s the temperature I am using for the potatoes.
It is so tempting, I think! I would suggest reheating with the pork roast in foil at 8 to 10 minutes per pound if you are using 375º F.
For a graduation party, how many days ahead ,could you make this?
Hey Linda,
You can make this well in advance and package into an airtight container or a zip top bag and store in the freezer for up to a couple of months. Then, just remove from the freezer and allow to thaw in the refrigerator. If you’d like to make it the week of the party, you can package into an airtight container and store in the refrigerator for three to five days.
Have fun at your party and congratulations to the graduate!!!
xo
And I thought my crock pot pork recipe was the best…………………..ya got me beat on this one and we thank you very much!! And I did like you suggested cooked it thru the nite but we travel and live in our RV so waking to the aroma at odd hours was a bit different. Dang this was good girl!!
I’m so glad you enjoyed it! Don’t you just love traveling around in your RV? We’ve met so many wonderful people while RVing.
yes Robyn we truly love being Gypsies as we have been doing this for 8 years. Granted it’s a different life and not for everyone. And like you we have met some wonderful folks and made lifelong friends.
Barb, you might also like to know that you can do the same with a beef Rump Roast. I put it in for the same if not longer time and we shred it and make Beef Manhattans or with different seasons make Italian Beef sandwiches. You live a life I dream of, but health and need for a local life became necessary. Gotta love a Crock Pot when traveling and yes, you wake up with a growling belly!!
Did you use her rub or a different variety
Hi!
Older comments would not display, so I could not see what the reply was for those of us whose crock pots don’t have a “warm” setting. What do we do?
Thank you so much!
Hi Randelle,
You could remove the insert, cover with foil and place in the oven at the lowest setting your oven will provide.
Take it out and wrap the butt in foil. Leave it in oven on a low temp (200 or below) until you’re ready to pull it apart. Meat is plenty done and tender at that point so your main concern is to keep it warm.
I don’t have a favorite dry rub. What do you use? thanks
I use the paula dean house seasoning on everything. Actually only thing in my salt shakers. Google it.. just salt pepper and garlic or onion powder.
Me too! It is the best on everything!
Thank you! I’ve wondered if I should make her house seasoning. Is that what you used on the pork in the picture? It almost looks like it has bark on it, and that’s my favorite.
Heres a simple seasoning: equal parts paprika onion powder and garlic powder. Bit of cayenne. Add however much pepper you want but leave it a little coarse.
You could also click on the link within the recipe and get a dry rub recipe for this site.
The link for her rub is amazing! I used it the first time I made this and it’s the only one I used now!
What should I do if my crockpot doesn’t have a “warm” seting?
Put the crockpot insert into an oven set to 140 deg F
Get a new crockk pot.
That comment was not very helpful at all.
I agree.
I thought that was hillarious.. and pretty darn helpful too!
Get a NEW Crock Pot!! ZAlad
My crock pot doesnt have a removable crock and no warm setting can i leave it on low for how many more hours? Back in the 70s crocks and warm settings didnt exist
Thanks. Karen
Hi Karen,
You can leave it on the low setting for another hour or so, but not for the full time as it will overcook the pork. If your oven has a low temperature or warm setting, you can also transfer the pork and drippings to a large pan, cover tightly with foil and allow to finish off that way. I hope that helps!
This is the best I have done. Definitely a keeper. Used a maple jalapeno from cabelas and tùrned out fantastic
This was so simple and the meat was easily shredded with 2 forks when it was done cooking. We made Sandwiches with this one day, then the next day I made your Brunswick Stew Recipe. Everyone in the house loved all of the meals we made with it! And we did make several meals. Thanks for the ideas!
hey…how did you make your sandwich?
Brunswick stew recipe???yes please??
Can I use roast pork leg instead of roast pork shoulder?