Pork Roast Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
Is an eight pound bone in pork blade roast to large for crockpot?
Please tell me what what is a dry rub made of?
I prepared this recipe yesterday Dec 1 Saturday afternoon..I followed the recipe and slow cooked it for 10 hours, and before going to bed i set the oven in low setting 170 degree to be exact and put the meat for 6hours. This recipe is winner!!!! THANK YOU so much for sharing your recipe..i used your dry recipe rub for this meat..We all love it!!!
Yay! I’m happy to hear how much you enjoyed it, Gracel! It’s a regular favorite in my family too. Thanks so much for letting me know you liked it! xo
Whats your Favorite Dry Rub?
Hi Renee,
Two of my favorite dry rub recipes that I make are my Spicy Brown Sugar Dry Rub or my Spicy Dry Rub. You can use your favorite dry rub. Thanks!
In the middle of a huge kitchen remodel, thank you for the easy awesome recipe!!!!
So glad it helped you and you enjoyed it Gwen! Thanks!
I am making this recipe today, but I noticed that my crockpot does not have a warm setting. Will it make a big difference to leave that step out? Or is there anything else you would recommend to do in its place?
If you don’t have WARM setting, after the cook time has finished, place the pork roast with the juices in a pan, cover with foil and put in oven for 4 hours at 200 degrees.
Thanks Laura!
Holy smokes…was this easy…..and tasty!! Came home with some corn tortillas, Pico de gallo and some avacado…..and chowed down. Thanks Robyn.
Sounds delicious!!! Thanks!
Agree, sound delicious
I’m making this today, cannot wait to see how yummy it turns out!👍🙂
Hope you enjoy!
This is an excellent recipe! My husband asks for this pork roast at least once a week! Thank you!
I made this tonight. I removed the main piece of fat. I just used a rub, no liquids. It was very tender and juicy! I made a mustard, ACV, ketchup sauce on the side. YUM!
Thanks Mary!
Paul, for a slow roasted pork or any meat, one pot dish, I add 1lb courgettes sliced into batons, 4 tablespoons olive oil, 1 chopped onion, 6 tablespoons wine vinegar or cider vinegar, salt and pepper. Don’t add any other liquid. This is especially delicious with lamb shoulder. I often use meat from frozen. The courgettes and onion melt into the juices making a delicious sauce. You could use French beans instead of courgettes. Tonight I’m making this with pork, red peppers and garlic.