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!

Two forks shred a tender, juicy pork roast on a white platter // addapinch.com

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!

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.

Photograph of cooked pork roast in a white baking dish. //addapinch.com

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

Frequently Asked Questions

What cut of pork is used in this recipe?

Pork butt

Do you brown the pork roast before placing it in the slow cooker?

No – there’s no need to brown the pork prior to cooking in the slow cooker.

Should the roast be placed with the fat side up or the fat side down?

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

4.93 from 139 votes
This Pork Roast recipe is tender, delicious and versatile to serve many ways. Made in the slow cooker from 3 ingredients for the best pork roast!
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 12 hours 5 minutes
Servings: 8

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

Serving: 5ounces | Calories: 381kcal | Carbohydrates: 0.2g | Protein: 33.3g | Fat: 26.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




570 Comments

  1. 5 stars
    My go to pulled pork recipe. I season it the night before in the slow cooker container and just pop it in the cooker around 4 AM so it’s ready by 6. Delicious 😋

  2. Robyn, I made this recipe today and used your dry rub recipe. It was delicious!! I have only low and high on my slow cooker. It was a 2lb pork butt/shoulder and cooked it on warm for 11 hours. SO tender. Next time I’ll be sure to get a larger roast since it goes so quickly and I want lots of leftovers! Thanks!

    1. Jackie, you should only cook meat at either a low or high setting, not warm. The slow cooker may not get hot enough on the warm setting. Once your meat has cooked thoroughly, then you can turn the slow cooker to Warm. I hope this helps.

  3. QUESTION: Your directions say to “sprinkle heavily with dry rub”. Do I sprinkle the rub just on the top of the meat or on the sides and bottom as well?

  4. 5 stars
    Can I use beef instead of pork please respond need this for Tornado party. STILL LIKE ALL OF YOUR RECIPES SO FAR (:

  5. 5 stars
    Just made this! I’m in love! I don’t think I’ll ever use another recipe. I have an instant pot. I cooked it for 9 1/2 hrs. on warm, then stewed it for 20 min. on 200. So tender!

  6. Love the recipe but since I don’t have a slow cooker I use my oven. 400 for the first 30 minutes then 3 to 4 hours at 200. It’s done when a fork makes it fall apart. So good! It’s the base for so many recipes I make I try to have it around a lot. I keep servings in the freezer so I always have options for dinner.

  7. The roast turned out perfect! It made a lot, so I will freeze some in my food saver bags. I had my own rub I made before and used that. I tried some liquid smoke, ( just a little) but next time I’d use more. I’m a big fan of crockpots and this a super recipe to use…