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
Robyn, thank you so much for sharing this wonderful recipe! I made it the other night and was able to fit the entire bone in pork shoulder picnic (almost 10-pounder) in my slow cooker; it cooked for 12 hours on low! My son makes his own spice rub and he helped me spread the rub over the entire roast and we added a small amount of liquid consisting of apple cider & apple cider vinegar as well as a couple of pats of butter. We then made our own BBQ sauce from the liquid and served the meat in tortilla wraps with a side dish of veggies! SOOOOOOOOOOOOOOO DELICIOUS! I will definitely make this again (this was my first time making such a large roast!) Happy Holidays to you! May the New Year bring you health, peace & joy! Thanks again for the great recipe!
Thank you, Lina. I’m happy this worked so well for you.
Do you have a recommended time if one were to use High instead of Low temp?
Scott, I don’t recommend cooking this on High temp. I’ve found the pork is not as tender.
I have made pulled pork several times, different recipes etc. This is the best! I was apprehensive with such few ingredients and such a long cook time, I was afraid it would be dry or not have enough flavor. I followed the directions as written, perfect! I’m glad I found this recipe.
I’m so glad you tried this recipe and loved it, Redhed. Thank you. xo
Did you use a boneless or bone-in roast? I bought an 8 lb. pork shoulder, bone-in, on sale…….how long would I cook, it the same length of time that you have in your recipe, or longer?
Vicki, I used a boneless roast in this recipe. I would cook an 8-pound roast on low setting for 12-14 hours, until the internal temperature reaches between 190º – 205ºF.
So tender! Flavorful! Easy! I’m going to add some extra brown sugar next time for a little sweeter BBQ flavor.
Thanks, Lisa. You might like to try some of my BBQ sauce recipes such as Homemade BBQ Sauce, Mama’s Coca Cola BBQ Sauce, and my Spicy Peach BBQ Sauce. xo
Hi Robyn,
This lloks absolutely delicious. I am going to try it tonight. Just one question. Do you trim off the fat on the pork or just leave it in? If you leave it in, doyou put the fat face down on the pot or face up? Please help.
Thanks,
Lucy Conway
If I follow your instructions will my roast come out looking as wonderful as yours does? Most slow cooker ones with pictures show their roast as being brown and looking dry and stringy but yours looks moist and pink and tender even though you have a nice crisp looking exterior and a slight char to it. How can I make sure mine will look so great? As you can guess I’m no skilled cook and many times no one but me will eat my food. Can you offer me any things to be careful of to make it look and I’m sure taste as good as yours does? Thank you for your time
Hi Don,
I have written out exactly what I do along with other tips in my blog post, and more in the recipe instructions. I always advise cooking it Low and Slow and make sure to use the seasonings/dry rub like I’ve done with mine. That also contributes to the amazing color when this pork cooks on low for a long time. I hope these tips help and you enjoy the pork roast! Thanks!
First time I tried this recipe, followed instructions EXCEPT I added stock and. Absolutely not necessary. Pork roast turned out melt in your mouth delicious but was sitting in liquid. Second time around, no added liquid and it was fantastic. Cooking another roast tomorrow. This one is 7 lbs so more leftovers. Great, simple, tasty recipe if followed as written. Tomorrow I wont have time for the 4 hours on warm, but it will still taste fabulous. Thanks for sharing!
OMG!! This method of cooking the pork butt is spectacular! You barely have to pull with the fork…it’s that tender! Thank you so much for this recipe! My whole family loves it and can’t wait for tomorrow’s leftovers!
Wonderful to hear, Kathy! I’m so happy you and your family enjoys it! xo
Just put this in the slow cooker. Beautiful looking! Will let you know how it turns out. I’m giving it 5 stars for now, because it was soooooo easy to do. Thanks!
When I do a butt roast in a smoker I generally apply the rub to the meat and let it set in the fridge for awhile. Would that be an OK thing to do with this method of cooking?