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
Quick question. Could I throw potatoes in with this recipe or would that cause the pork roast to not cook properly? Thanks. Trying this tomorrow!
Yes, yes, yes, yes, yes! Oh my goodness I am so impressed with this recipe. I had no idea that you didn’t have to add some kind of liquid in with the meat so last time I made a pork roast I added water and I hated it. This time I followed your recipe and put my 8lb bone-in pork shoulder in the crock pot over night on low and when I got up 8 hours later I thought I was dreaming because of the smell. After remembering I had the crock pot on, I went in to check it and I put a fork in to see if it was done and oohh a big chunk came off on my fork. I looked down and I have 5 cats staring at me as if to say, we have had to smell this all night long so we better get a bite. So I cooled it off and shared and it was so moist and tender as can be. I also had some happy kitties. I went ahead and shredded it while it was hot and added the juice into the container for later. I also brought some for lunch because I couldn’t wait for dinner. I am so excited for my family to eat this tonight. Thank you so much for sharing this recipe. You have gained another fan.
Delicious!!! I made this today, the reward for so little effort is incredible. I put quartered potatoes on the bottom and they were divine as well. Thank you so much for this technique!
What liquid do u put in this?
The only liquid I used was the 10 dashes of worchestershire sauce. The fat from the pork melts and fills the pot with liquid. It turned out fantastic.
This looks delicious! Just a few questions because I haven’t made a lot of pork recipes. First, can I use a pork sirloin end roast? And second, you don’t say a word about barbecue sauce. Do you really not use any? Thank you!
Hello. I am going to try your recipe, hoping we have something delicious to eat even if the power goes out with this storm. I do have a question though. My roast is 10 pounds. So do I increase the amount of Worcestershire sauce or still stick to the 8-10? Thanks!
Glad I saw your recipe, this turned out amazing!! So glad I didn’t use any of the others that called for additional liquids added, that would have been a waste! This came out melt in your mouth tender…. Only needed 1 fork to shred it fell apart so easily. I made 2 sandwiches, 1 with added bbq sauce and 1 without – it was better just like it is, amazing 🙂
Thanks,
Russell
Hi, I will definitely try this recipe, however my slow cooker does not have a “Warm” function. Can I finish in the oven and, if so, at what temperature?
My son and I just got done eating this roast and it was DELISH!!! It was very moist, tender, falls apart. The seasoning was simple, but added enough seasoning to complement the pork flavor. :-9. Thank you for sharing.
This was so good!! My slow cooker I used to fit the size of the shoulder runs a little hot. I followed the recipe and mine was pull apart ready in 7 hrs. I turned it off for an hour and put it on warm for an hour and half. It wad still juicy, tender and deliciouse, however th internal fat did not render. So next time.for my crock pot I will do 10 hours on warm.. i was keeping on it do it turned out perfect but had I let it go for the 10 it would have been dry. Just my crockpot not the recipe. Was freaking delicious. Made the best gravy EVER! THANKS.