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
Do you add any other liquid, besides the worcestershire sauce?
Hi Debbie,
I don’t add any other liquid when I make this pork roast recipe. The pork cooks so low and slow that it renders and creates a very tender pork roast. I hope you enjoy it!
Put together a rub but don’t have Worchishire sauce. I have steak sauce and teriyaki sauce. I also have brags apple cider vinegar. My dry rub has brown sugar and spices including cayenne, chili and black pepper and ground mustard and salt and cumin. Essentially bbq rub lol
Any suggestions would be appreciated!
What kind of rub is everyone using in this recipe. Got my button can’t wait to try it!
I am using a dry rub of sea salt,garlic powder, onion powder, chili powder, black pepper, cumin and cayenne pepper (just a little, because I don’t like really hot things).
Follow the link to her Dry Rub recipe…..it is fantastic!!
If you want the roast to be more firm, if I understood your question correctly, then you need only reduce the cooking time to the minimum to bring the meat to the cooked temperature of 160-170 degrees Farenheit.
I have been cooking this type of Cottage Roll, or Picnic Pork Shoulder roast as a pot roast with lots of liquid and spices, cloves, coriander seed, onions, garlic, and veggies, and whatever else you want to add, based on what I learned from my mother, for 45 years, and it takes about 3 hours simmering on the top of the stove!
Think of an autoclave and how long it takes to sterilize surgical instruments to kill all bacteria, and other little critters, then add a 10:1 safety factor, there you have it!
Cooking at medium heat, water in the pot boiling for 3-4 hours try to imagine what could survive being cooked for that long? It’s really kind of like accelerating the marination and cooking it at the same time!
You infuse the meat with the flavours in the broth that you cook it in.
I agree whole heartedly longer slower is better, but cooked, is cooked!
Andy the sailing chef!
Hi,
This looks great. Is there any way I can cook this only to the point that I can cut it? I would like it to still be somewhat “manageable” since I don’t want to do pulled pork sandwiches. I would like something little less casual.
Any suggestions?
Thanks!
It doesn’t start to pull until around 200 degrees. Pull it off around 180-185 and it will be a little tougher.
How long would you do a 6 12 lb roast?
This recipe is delicious and so easy! Thanks.
This is the second time I’m making this.. very good.
I’m a single dad so I tear it up portion it up, freeze some, eat some on the spot.
I like to add some Sweet Baby Ray’s BBQ after I tear it up and put it on some Hawaiian Sweet Honey rolls (with pickle and onion of course).
For the left overs, I can do all sorts of different dishes. LOVE it. Especially when it’s on sale.
This is the second time we’ve made this recipe and it is excellent in both its simplicity and delicious flavor. Just as with many seafood items, sometimes simplest is best – it lets the true flavor of the original ingredient(s)shine through without the cooks manipulations getting in the way.
I just want to know after you cook Boston Butt Roast I did not pulled the roast I left it whole and sliced off the pieces that I wanted afterward I frozen it in a food saver bag. Now I wanted to know can you warm it up in the crock pot/slow cooker if so do I add chicken broth keep it from drying out during the warming process or put it on 250 degree in the oven
I’d tear it up/slice it up after cooking then portion it out in different containers in the freezer.