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
Robyn,
I read your recipe about a month ago and I thought you must be crazy when it said you didn’t use water or any liquid for that matter! I also thought the picture of your roast was deceiving, I’ve never know of a slow cooker to brown anything!!! And I’ve made several in a slow cooker!!! I’ve always seasoned and floured my roasts and brown them in a frying pan prior to cooking. Then I would use the remaining juices and more flour to make a thin gravy to pour in the slow cooker with the roast and they’ve always turned out good. But the pan frying part is a messy pain in the pork roast “BUTT”. However I still did it your way! My roast was just shy of 10lbs. And since I wasn’t gonna be home while it was cooking and still doubting the no liquid part, I placed my roast on a layer of thick sliced onions. I set it to 10 hrs at 6:00 am, I figured it would take longer since my roast was so much bigger however 10hrs is the longest setting on my cooker and after the 10hrs is up it automatically switches to warm. I returned home at 4:05pm and so it had been on warm for 5 minutes, and the kitchen smelled soooo good! I opened the lid and sure enough it was browned on the top just like in your pic!! And the juices that cooked off were boiling!! My husband checked to see if was done and sure enough it was. I took a knife and fork to cut out a chunk for my husband and I to snack on before returning the lid and leaving it on warn for the additional 4hrs. But when I was getting our chunk out, the knife wasn’t needed, it just came out with ease with just a fork!!!(and it was freaking delicious!!!!) My husband told me that it didn’t need to stay on warm for the additional time but I told him that yes it did!! After all Robyn, you had been right so far!!! So on warm it stayed, (and I wouldn’t even let my hubby take the lid off) but for about 3 hrs( it was getting late). And when I finally took the lid off, the juices were still boiling and the dern roast was burnt!!!! And I mean BURNT!!!! We salvaged very little, and what we did salvage was still burnt!! No fault of yours!! I should have listened to the hubby, but I thought the additional time on warm was gonna perform some kind of miracle meat!!! Evidently my cooker must just get a little hotter than yours, after all, different slow cookers don’t all cook the same!! And I guess any idiot should’ve known that when I first took the lid off and the juices were boiling that it was destine to burn, along with not even checking on it during the additional time!!!! But we all live and learn. So Robyn I’m sorry I ever doubted you!! I’m gonna cook another one this weekend and I can hardly wait!!! After all, the Pork Butt Roast are on sale at Kroger for .99 cents a lb in my area. Thanks again Robyn, I will definitely try more of your recipes. (Sorry this was so long)! Kimberly in Texas!
Oh Kimberly! I am so glad you tried it. It does sound like you’ve got a hot cooking slow cooker on the warm setting! The juices shouldn’t really have any movement on the warm setting at all. I can’t wait to hear how it does for you this weekend shortening the cooking time since yours does cook so much hotter. I absolutely hope you LOVE it! (And you can’t beat .99/ lb!!!) xo
I will definitely let you know how it turns out. I can hardly wait!! And I’ve never seen any liquid boiling in the slow cooker, It sure got my attention!!! But I just shrugged it off as it had been on low for only five minutes! But I should’ve kept an eye on it!!!! I thought if I took the lid off again – well let’s just say it was too tempting, so I kept myself busy while waiting!!!! One more lil comment- from the reviews I read you replied to every single one!!’ I don’t know how you do it!!! It says a lot about you- you’re very thoughtful and generous!!! Thanks again Robin!
Absolutely the best pork roast I’ve ever made! This is now the go-to method for pork roasts!
The dry rub was simply cumin, ground garlic, kosher salt and chopped up fresh rosemary leaves off a small sprig from my garden. The little bit of rosemary added some real richness to the juice.
Even at the low heat, you can overcook and dry out a smaller cut, so adjust the time according to the size of your roast.
Since I made this overnight, moved the meat into a casserole dish, drained the fat from the juice, poured it over the meat in a casserole and left in in the refrigerator until it was time to reheat for dinner. The result was nothing sort of fantastic!
I am so anxious to try this but the only thing is what side do I put at the bottom of the crock pot? Does the fatty layer need to be on the bottom or top or can you lay it on its side. Also, my significant other isn’t crazy about this idea (we normally grill it for 3-4 hours with a vinegar based sauce, like you would use on a pig. I season it with pepper and not tons of salt but quite a bit). He likes spicy and I do too but not overwhelming spicy, is there a rub I can conjure up that you think he might enjoy? I love Montreal steak seasoning… I put it on all my meats, especially grilled meats 🙂 thanks
We have these same discussions at my house all the time. My husband loves to smoke meat and tends to want to put everything in the smoker. But, I have to tell you, cooking it this way makes such delicious pork that he’s converted to my ways, too! 🙂 I generally place the fat side up on meats so that you get that flavor as it renders. For a spicy dry rub, you both might like this one.
Do you pan seer the roast?
Hi Nicole,
I don’t. When left in the slow cooker for an extended period, my roasts (pork and beef) get a nice crust on the top (the area not in any liquids that have rendered off). Now, of course you CAN if you prefer, but it isn’t necessary.
Thank you so much for posting this recipe using a pork butt rost! So many of the recipes use pork loin
I let my roast sit on some whole potatoes while it cooks. Those potatoes are the best potatoes in the world when they sloooowly cook in meat juice.
hi, how spicy is the “dry rub”?
I feel like this question is kind of silly but how do I place the roast in the crock pot? On the flat side (down) or on it’s side or the round side? Does it matter? I’m just thinking because if I place it flat side down and then marinate the top, it seems like I’m marinating the fat, if that makes sense. Thanks!
Put your roast fat side up, it lards itself [moistens with fat,] while cooking.
Could I use frozen pork butt or should it be defrosted first?
Hi Dorothy,
This recipe is assuming the pork butt isn’t frozen. I’d defrost first, if possible.
I’ve used this method for Boston Butt for years. The only addition I use is adding about 1 t. Kitchen Bouquet drizzled over the roast before turning on the crock pot. A light roux with the juices from the pot makes a delicious gravy for rice or potatoes.
I thought to use a slow cooker you filled up the space the food doesn’t take up with water or broth. Am I to understand you don’t fill the crock pot with liquid after you add the meat?
Hi Vicki,
No, you do not add any additional liquid to the crock pot. Just the ingredients listed.