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
How long for roast 2.25 lbs?
The roast was absolutely delicious! Slow cooking and the rub recipe you provide resulted in a super moist and flavorful meat with very tasty pan juices which infuse the meat when sliced and shredded. First dinner we had it sliced w/seasoned rice cooked with broth and onions and a small salad. 2nd night, had it shredded with a squeeze lime juice then broiled to crisp up for carnita soft tacos w/fixings; 3rd night, shredded with favorite BBQ sauce and your coleslaw recipe. It’s all gone, now. Otherwise, we’d be happy to eat for a 4th night!! 🙂
Hi Robin. Does the roast need to be fat side up or faced down. Thanks
Steveo- I was looking for the same answer when I came across your question. So it’s late at night I made the rub, had to go to Safeway in the rain for the ingredients, but got it done. So after putting everything together, I’m ready to cook. This is my first stab at slow cooking a roast. I take out the roast, unwrap it and bam. I look at the bottom and see the layer of fat. I figure this is a fat side up or a fat side down. I really don’t know? I look at a couple of other sites, but they’re all roasting in the oven sites. And they all say, fat side up.
But this is Robyn’s site and this recipe calls for slow cooking in a slow cooker, yet I can’t find any info on this anywhere in this article. And now I’m stopped in my tracks because no one has answered your question. Maybe this will get someone’s attention. But alas I have to keep searching for the answer because I have a roast I need to cook. Wish I could help. Getting hungry.
Hi James,
I usually do fat side up. Hope you enjoy it! Thanks!
I am wondering if there would be any cooking changes at high altitude? our ranch is at 5500-6000 ft in the Montana Rockies. Everything I put in my slower cooker cooks REALLY fast and my roasts end up being jerky…. 🙁 . Even if it is set on low (8 -10 hrs).
What if you do not have a slow cooker? Is there a way to make this in the oven?
Hi Blaine,
This is best cooked low and slow. I don’t think this cut of meat does as well cooking it fast – and it could possibly not be as juicy if cooked in the oven.
I share some tips in my writing that may be helpful. I tell how I put mine in the slow cooker right before I go to bed and have it for supper the next night. I hope you enjoy it! It’s delicious! Thanks!
I have roasted many pork roasts in the oven and not ever in a slow cooker (crockpot). They are always roasted at a medium high temp for a long time , depending on the weight. Dry roasted gives a geat browned exterior and tender interior. My family’s favorite roasted meat for shredding or slicing! As drippings occur, I baste the roast a time or two! Sometime, I’ll try a slow cooker method.
Hi Patti,
Pork roasts are delicious cooked slowly like you mention. I’ve cooked them many ways over the years as well and do enjoy this slow cooker method a lot. I hope you enjoy it if you give it a try. It is deliciously tender and juicy.
Thanks so much!
I roast things low and slow in the oven all the time. Doing one right now, pork roast in at 350 for about 15 mins then let a bit of heat out and go 220 for maybe 4 hours then check it and even drop it to 190 and go a few more.
170-190 is slow cooker territory, you can wrap the tray tight with foil and use an oven just like a slow cooker really.
Am I the only one that the roast didn’t cook because there was no base in the bottom of the slow cooker to heat up??? How can a roast cook in a slower cooker with no liquid base??? I’m sooo confused…
Hi Dave,
The pork roast cooks wonderfully when using the recipe ingredients and following the steps in the instructions exactly like they are written. I don’t add any extra liquid and I cook it low and slow like mentioned in the recipe instructions.
I’ve written many tips in the blog post before the recipe that may help.
Thanks so much!
Did you leave the skin on the roast ?
can we use something to substitute the Worcestershire sauce?
I don’t suppose you have any recipes for using the liquid created during the cooking process do you? I don’t like to waste anything and thought the liquid might be useful. Barbecue sauce maybe?
Also, I just pulled the pork and the bits of pork that I tasted are quite good. I haven’t even added barbecue sauce yet!
thanks!!!
I hope you enjoy the pork! It’s one of our favorites! Thanks!
You may have already mentioned this but do you put any liquid in the slow cooker other than the sauce?
No, just the ingredients in the recipe. Thanks!