Pork Roast Recipe

4.93 from 140 votes
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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!

Two forks shred a tender, juicy pork roast on a white platter.

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.
Cooked pork roast in a white baking dish.

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

Frequently Asked Questions

What cut of pork is used in this recipe?

Pork butt

Do you brown the pork roast before placing it in the slow cooker?

No – browning the pork is unnecessary before cooking in the slow cooker.

Should the roast be placed with the fat side up or down?

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

4.93 from 140 votes
This Pork Roast recipe is tender, delicious and versatile to serve many ways. Made in the slow cooker from 3 ingredients for the best pork roast!
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 8

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

Optional:  Spicy Brown Sugar Dry Rub Recipe.  This dry rub recipe may be used instead of the Stone House Seasoning.
Storage and Freezer Instructions:
To store. 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

Serving: 5ounces | Calories: 381kcal | Carbohydrates: 0.2g | Protein: 33.3g | Fat: 26.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.93 from 140 votes (6 ratings without comment)

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Recipe Review




574 Comments

  1. Leigh Ann says:

    Could you use a pork loin for this also? I love a pork butt but really need to keep it lean.

  2. Stephanie says:

    Can you please suggest a good dry rub?? I’m also having trouble finding something that isn’t BBQ- if you used BBQ
    That’s fine– but I, like several others, want what I see in the picture. Also my crock pot has a “keep warm” option aside from “low”- which should I use?? Low or keep warm? It’s “crock pot” brand.
    Thanks!!

    1. Robyn Stone says:

      I used this dry rub for the pork roast photographed – it is one of my favorites! https://addapinch.com/cooking/2012/11/15/spicy-dry-rub-recipe/

  3. maria says:

    How can you make the skin crispy’ I like some of that fat crispy

    1. Julie says:

      If you place the roast fat-side-up in a larger slow cooker (so the meat isn’t touching the sides of the pot too much), it works like an oven. You get crispy, browned edges.

  4. Jill says:

    DO you have a dry rub recipe? I am having a hard time finding one that isn’t too BBQ

    1. Robyn Stone says:

      Hi Jill,
      I like to use this one https://addapinch.com/cooking/2012/11/15/spicy-dry-rub-recipe/

  5. janet says:

    5 stars
    Just tried your recipe today…it was Great!! I will be making this regularly from now on. Thanks for sharing!

  6. Hannah Crochet says:

    Hi! I want to make this for my family and was wondering if I should get a boneless or a bone in Rota?

    1. Robyn Stone says:

      Hi Hannah,
      I’ve used both and have been happy either way.

  7. Jill says:

    Do you cut the large flap of fat off the roast before putting it in the slowcooker? If not, do you do fat side up or down? Thanks!

    1. Robyn Stone says:

      Hi Jill! It really depends on how much fat the butcher (or meat department) left on the pork on how I handle it. Sometimes I’ll trim the majority of the fat away, but if the cut of pork doesn’t have a huge amount of fat, I’ll usually leave it be. I usually leave the fat side up when cooking so that as the fat renders it helps to flavor the meat. I don’t know if it makes a huge difference technically, it is just a habit of mine.

  8. Kelly says:

    I made this New Year’s Day, it came out great. I used a butt, it was so tender it fell apart taking it out of the slow cooker. Great flavor and made a huge amount, I shared some, froze some, ate some. Thanks for the recipe, I’ll make it again.

  9. Kate says:

    This looks awesome!! Any chance you have a recipe (or recommendation) for your favorite dry rub? I have none… 🙁
    Thanks!!

  10. Laura says:

    Robyn,
    I use the crock pot ALOT, but I’m nervous about no liquid. I honestly just put roast w/ some Worcestershire sauce? It won’t burn the bottom?

    1. Robyn Stone says:

      The pork will render fat making a liquid in the slow cooker. Can’t wait to hear how you like it.

    2. Julie says:

      5 stars
      This is truly the best way to make a pork roast. The slow cooker becomes a little oven — it actually “roasts” the meat and you even get crispy edges and browning. I cook Kalua Pig in the same way.