Pork Roast Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
If food is the way to a man’s heart this recipe is the answer! I have made this roast for him many times and he says everytime that I am the best cook. Although it is always good, he notices when I vary from your rub recipe.
Thank you for your help!!!!
Oh my goodness, I know what you mean! Isn’t this pork roast simply amazing?! I’m so glad you both love it! xo
This is a delicious pork roast. My 5 year old granddaughter loves it and her 1 and 1/2 year old brother can’t get enough. Easy recipe. Added potatoes and carrots.
Amazing! This is probably the millionth recipe I’ve swiped off the Internet but it’s the very first time I’ve left feedback – it’s THAT good! I could write poetry about my pork. Thank you! Incredible!
Holy cow, this is best pot roast I’ve ever had! Actually it’s the only pot roast I’ve ever made. We had a big family gathering yesterday and usually I’m known for the desserts I make, that changed yesterday with this very EASY recipe. I didn’t have Worcestirshire sauce but it was still so yummy, your dry rub recipe is perfect. I read many of the reviews before hand which helped alot. I did add potatoes, carrots and onions. I had a 10 pounder, kept it on low for 10 hrs, flipped it at 8 hours and put it on warm for 4 hrs, just like recipe called for. Thank you thank you thank you! This is definitely a keeper!
So….I have a pork lion on hand and wanted to try a new way to cook it..found your recipe and your roast pic is gorgeous. I know loin is a way trimmer meal so I thin slices an onion and grated two large clove of garlic on the bottom of the crockpot. I the. Add 3 Tbls cooking sherry. I had a garlic and rosemary rub on hand and coated it with that, patting it down…also added a few dashed of liquid smoke because I didn’t have worchoreshire. It’s raw and already smells and looks good, can’t wait to try it. I only added the little bit of liquid because of the cut of meat being lean didn’t want a dry roast.
Oh my word. Flat out incredible.
Used the dry rub from the link in this recipe. This is the best pulled pork I have ever had for flavor and tenderness. And so easy! A busy momma with hungry boys can’t beat that! Many thanks!
I’m so glad you loved it, Laura!!! xo
Can you tell me what dry rub you use? I’ve never used one, so I don’t have a favorite.
i just put this in the crockpot. The dry rub smells amazing! I only made a fourth of the recipe since I had barely enough paprika and I substituted the brown and white sugar with coconut palm sugar. If this tastes half as good as it smells, then this is a winner! Thanks!
I was looking forward to trying this recipe, as my other pulled pork recipe uses half a bottle of chili sauce and other high calorie, high carb ingredients. I liked the dry rub idea and roasting it dry in the slow cooker. It was easy enough, but mine turned out quite dry (no fault of the recipe – perhaps the cut of pork I used). We tweaked it at the table and it was yummy. Thank you for posting the method and my family looks forward to this again!
Can you use A-1 steak sauce instead of Worcestershire sauce?
For cryin’ out loud, Danny. use anything you want if it sounds good to you.
OOOOOhhh A-! sounds like the Bomb! I’ll have to try that.