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
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!