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
Can I use a frozen pork butt
Hi Rachel,
I would recommend thawing your pork butt before you place it into the slow cooker, if you can. It definitely will work with a frozen pork butt, it just doesn’t turn out as tender as I’ve found it when I use one that has been thawed first. I hope that helps! xo
This sounds delicious! I don’t have a slow cooker. Would I get the same result using my oven set on a low temperature? I want to use tender pork and pasta topped with gray (Italian tomato sauce). Thank you.
This is such a good simple recipe that can be turned into many different meals. I watch for when the market has the pork shoulders on sale, in fact I picked up an 8 lb. one today so that I can cook it tonight. I have a large oval crock pot that will accommodate that size and I just start checking it for doneness in the morning. I go by internal temp rather than number of hours since I’m doing a larger roast. When it gets to the “fall off the bone” stage I take it out and put it on a sheet pan to cool. After I pull it all apart I pack it in freezer bags in approx. 1 1/2 to 2 lb. portions. I have used this for pulled pork sandwiches or over mashed potatoes (hubby’s favorite), enchiladas, tacos and just about anything else I can come up with. Once you pull that package out of the freezer your options are only limited by the spices you have in your rack, and boy do I have a lot of spices.
I’ve done this style once with great feedback from the family. This time I got two pork butts to cook. I use the meet for red and green burritos. Good and simple!
Sounds wonderful but i have a silly question. If you have the roast going before bed, 8-10 hours on low and then warm for 4 hours…that pretty much brings you to noon. What are you doing during all the hours before a 7pm meal?
That turned out perfectly tonight. Just home from work … and bam!!! 8 hours on low – 4 hours on warm, as suggested. No added liquid. No browning/searing. Excellent. However it’ll only be a light snack (yeah right … pulled pork as a light snack 😉 – given that I’m digging into to this now at 9:30pm! Thank you for sharing your secret formula … =)
Am I correct that you do not add any liquid?
Wow…
That was absolutely delicious
Thank you
I think she means, her slow cooker has no “warm” setting. Sounds delicious, I am going to try it… now!!!
My slow cooker only has high and low settings. Should I just use low for 12 hrs straight?
yes,cook only on low. If you rush it on high it will be to tough to pull.