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
I’ve cooked this tonight and it turned out beautifully. Thanks fior the recipe.
I’m so glad you’ve tried it and are enjoying it! Thanks so much!
I am cooking this as I write. It is a 5 lb. pork roast, and is on the warming cycle now. Yours looks luscious and brown, and mine looks pretty pale. Did you brown yours in the oven after cooking or put some sort of browning agent on the roast?
Hi Theresia,
I do not brown it separately…I just cook it in my slow cooker with the ingredients in the recipe. Hope you enjoy it! Thanks!
Thanks for this recipe, I am cooking it now & plan to add BBQ sauce to serve at a pot luck. In the photo of the pork on a bun, looks like you added greens to the sandwich & a sauce, what is the sauce you used on the sandwich, looks really good!
Hi Sky,
I have my Coleslaw added to the pulled pork sandwich in that photo. It’s delicious like that or on the side! Thanks – I hope you enjoy it! xo
This Pork Roast recipe turned out perfectly. I love the long slow overnight cooking method, it was so tender not dried out at all. I used (3) 3.3 lbs boneless pork loin roasts that were on sale for 1.48/lb! Coated with a rib rub recipe found online then after cooking all night put in fridge until I got home from work that day. Sliced about 1″ thick, shredded the meat & put back into crockpot with homemade BBQ sauce til potluck day all I had to do was heat it up. Fed at least 35+ people and had leftovers for 4. Thanks again for a winning low-cost potluck dish! I will use this recipe again!
PS Your coleslaw recipe is very much like the way I make it except I use dry mustard to taste instead of vinegar and absolutely was delicious on and with our pulled pork sandwiches!
left overs , refrigerate next day pull or cut and pull pieces 1.5in.like and as thick as pinky finger . very hot lightly oiled iron skillet and another med hot one or a non stick will work , set cut meat aside use a white onion a pablano pepper or a green pepper plus couple of or one of serrano or jalapeno heat level up to you.. cut onion and bell pepper same size as meat dice hot chilis have a raw egg maybe two if cooking a large portion , the egg is a binder you aint makin a omelet, have a few large tortillas ready to go ,Oh its a burrito ! skillet it hou drop meat not to close you are only crisping one side ,remove to a plate , add onions and chilis stir fry till desired texture is desired I like texture so aldenti , then add meat season , salt cracked pepper ,garlic powder if ya want ., toss drop one or two eggs again depending on quantity ,stir briskly to bind all turn off heat make burrito then place in med heated second skillet ,folded side down when golden brown. yer done dinomite enjoy , Joseph
Thanks so much Joseph! Burritos are delicious with this pulled pork, aren’t they?! Glad you enjoy this! 🙂
Have you ever started by putting it in the crock pot frozen?
Hi Sarah, I have not made this from frozen. Thanks!
Sarah, I have done this from frozen on many occasions.
Hi Robyn , my shoulder bladd roast is 10.66 pds , my questions is do I double the recipe, how long to cookit and do you have any suggestions on a dry rub.
I have an 8.5 lb. pork shoulder blade roast. Will the recipe work with that large a roast?
Hi Robyn,
thank you so much for your response. I have not as of yet, but I am on my way as soon as I’m done here. Thank you so much and I will let you know of my success with the recipes.
how much water do you add to the slow cooker?
Hi Ben,
I don’t add any water to my slow cooker for this Pork Roast recipe. I apply the dry rub and ingredients listed in the recipe, which seal in the juices.
Thanks!
For those of you who don’t care to wake up early to make this, I cooked it on high for 6 hours, and it was still great! I added onions and a few skin-off cloves of garlic, because who doesn’t love slow cooked onions and garlic? After cooking I pulled the pork off the bone, strained the onions and mixed it all together. It was amazing!
So glad you enjoyed it, Amanda!
I usually put this in the slow cooker at night right before I go to bed. It cooks low and slow and gets even more tender and delicious.
Thanks so much!
Can you say amazing? I cooked the way you said to do it and followed it to a tee. Bam, Boom, bada bing. My absolute favorite recipe and now favorite home made dish. If you have anymore simple and I do mean simple crockpot recipes a I am but just a man, I would love to try them out. Thanks..
Robert
Hi Robert!
I thrilled that you enjoyed the Pork Roast! We love this recipe and make it often! I have several slow cooker recipes here on my website that you may want to take a look at.
I also have sections on my site where you can search by cooking style, like 30 minutes or less, slow cooker, grilling, one-pot, and so on and find recipes in those particular categories – just in case you are interested.
I hope you enjoy any new recipes you try! Please feel free to ask me any questions you may have.
Thank you so much!
Curious if anyone has tried this in their Instant Pot? If so, how long did you cook and what setting did you use?