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
Robyn, thanks this was great! Just like most have claimed, mine was done in around 6 hours on low and the pork butt was about 6lbs. My “Crockpot” brand cooks high though. Anyway wanted to thank you for the great recipe.
I am going to try your recipe using pork picnic in my slow-cooker. Do you take the skin off first?
made this a few nights ago and was sooo happy with the results! tried to re-create your dry rub, but had to change a few things because i didn’t have the exact spices. no matter, tho. flavor was just amazing! patted it onto the roast, wrapped it in cellophane and let it sit in the refrigerator overnite. cooked for 10 hours on low the next day and could only wait for one hour on warm before i had to dig in! this was a 7# roast, give or take, and i was concerned that i should have let it go longer, but this was truly falling apart. so tender and probably the best tasting roast i have cooked in a long time. gave this recipe to my brother to try, he did and said it was great! will definitely make this again and would encourage anyone to give it a try! thank you, robyn…btw, your photos of this had me salivating and were the reason i continued to read further! keep up the good work and thanks again for posting this recipe.
Thank you so much for this recipe. It was so good! I made it with sautéed kale and black eyed peas . My husband loved all of it! Looking forward to making some of your other recipes.
I’m so glad you all enjoyed it, Pat! Happy New Year!
I am ready to make this but I have one question …. I am using a 3.5lb Pork Shoulder Blade Bone In …. I am going to put it in the Slow Cooker for 12 hours starting at noon and taking it out at midnight …. can I just take the Slow Cooker pot and put that with the lid in the fridge or do I take the roast out and wrap it in foil? Help lol my first time using a slow cooker.
I made this over night, flipped it and turned off for a few hours. I left it in the drippings and shredded it. Time to build the sandwich. Mad a nice slaw with mayo,sugar, vinegar, paprika , s&p. I did not use any extra bbque sauce and it was amazing. Thank you so much for the recipe Robyn. I will be passing this on to my daughter. Its so easy and yummy
Simple and really really good. Thumbs up from all the kids, which is no easy task.
I am making the pork shoulder right now as I am typing this email! How much liquid should I expect in the bottom of the crock pot from the meat? It has been cooking for about 7 hours now and the liquid comes up to about the middle of the piece of meat. Is that normal or should I scoop some out?
Thanks!
Hi Jim,
That amount of liquid is completely normal! I hope you enjoy it!
Thanks for the quick response Robyn! I look forward to serving it for my mother’s birthday dinner tonight!
Made this tonight and it was delicious! Thank you for the recipe
I don’t have enough time to cook this for 8-10 hours on low setting ( started at 2pm ) so I am using high setting right now, would it not get burnt?
I put this on so it should be ready around 6 o’clock I did the dry rub with brown sugar paprika red peppers the Monterey steak seasoning, kosher salt, peppercorn pepper, and chili powder. Instead of using worcestershire sauce I used a Kung Pao sauce not much but still I didn’t have the worcesterdhire sauce
I placed the roast on big chunks of potatoes and onions and I added some carrots. I put it on at 10:30 and will watch it until about 6 hopefully it will be great but with Kung Pao you never know.
Will let you know. I am also making baked beans and ginger bread with whipped cream.