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
I am cooking this as I type. My Roast is almost 6 pounds! My first time cooking for the in-laws so I am betting heavily on this recipe! 🙂 I am using a chipotle-brown sugar rub I got at Safeway.
I do not have a slow cooker.. can you suggest what temp on the oven for the cooking and the warming process… I do use my pressure cooker which stays on a super warm for 24 hours.. thought about using that.. which i do use to make pork but it doesn’t brown like this recipe does.. any ideas on the oven temps?.. thanks for your time in sharing this recipe. Brother-n-law is coming in and he is always grilling and cooking for others on his weekends home off the road in Indiana.. When he comes to visit hubby and I in Texas, we always like to spoil him because he is so giving to everyone else. This looks like its right up his alley! XO!
I’ve cooked it in an oven over night at 200 – 250 degrees, however be sure to pick a few deep knife pokes in on the top and tie string around it because this will melt in your mouth. I’m from Hawaii and we eat a lot of Kailua pig, rather you would call it pulled pork and it comes out so tender that your guest will ask for it every visit/holiday. Hawaii style we use coarse salt as the rub (can make it salty a little so be careful not to use a lot. And 1-2bottles of liquid smoke (1 ea for 1-2 pounds of pork butt) pour over the top of the tied pork butt. Then use tinfoil and creat a sealed cover on pan to keep steam in. Cooking at a low temperature longer will be like a crockpot cooking. After 10 hours approximately on low turn your oven up to 350 for an hour or so before serving turn the roast or rearrange placing juicies over the top to help meat from drying out. Now if the meat pulls away easily it’s done but you’ll see and know if it’s done. Simple and taste….
I wish someone had told me to do a sweet rub. I did a savory rub and while the house smells lovely, the pork doesn’t taste good.
With 2 hours to go, just threw in a handful of brown sugar and am trying to save our Sunday dinner.
just wanted to know about putting potatoes in, I’m cooking it tonight and would like potato in it, I noticed in another roast recipe of yours that didn’t have any veggies in it either….thx!
This was very easy and delicious. I only cooked it for the 8-10 hrs, and it was moist, soft, and pulled apart. We all ate it without adding any type of sauce. Thanks for the recipe!
I’m so glad you enjoyed it, Jessica!
When Is the best time to put the veggies in.
Hello there. I am about to set this up to cook tonight, and I cannot for the life of me tell if you put the roast in the slow cooker fat cap side up or meat side up. If you have a minute, can you please let me know so I can make mine come out as gorgeous and delicious as the one you posted the picture of? Thank you so much!!
I choose to cook fatty side up, which allows it to self baste as it slowly simmers in its own juices. It allows the savory flavor to permeate the critter as it cooks.
I have a very small pork butt roast weighing 1.98lb. I want to cook it in my slow cooker so how long should it cook? I definitely would have to scale back on the amount of the required ingredients. What’s your recommendation?
What can I use instead of Worcester sauce? Family is allergic, but I love it!
Hello! I’ve NEVER posted on a site before regarding a recipe, but I have to say that this is the best way to make a roast! It was cooked perfectly, and I left it for 12 hours. I made a gravy with the drippings. Oh gosh it was good. Thank you again!
So I’m going to try this recipe tonight but before I do I want to make sure I don’t need to add any water or anything besides the worstershire and dry rub… Will it not dry out before it makes its own juices?
I just wanted to stop by and let you know I made this tonight and it was AMAZING!!!! So easy but so delicious. It will now be my go to pork recipie. Thank you!
I’m so glad you loved it, Kathleen!!! xo
don’t like Worcester sause what can I used
You can omit.