Pork Roast Recipe

572 Comments

4.93 from 140 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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 140 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

Welcome to Add A Pinch

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.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




572 Comments

  1. John says:

    I look at the picture and the roast looks great but I don’t understand how you get the browning affect if you don’t brown it first.

  2. Virginia says:

    Can’t wait to try it! Where can I find your Stone House Seasoning?

    1. Robyn Stone says:

      Virginia, Stone House Dressing is one of my recipes. You can find it by clicking on this link Stone House Seasoning. Hope you enjoy!

  3. Lisa Hassan says:

    Can I use bone in shoulder for this recipe as well? Thanks!

    1. Robyn Stone says:

      Lisa, you can use this recipe for bone-in shoulder as well.

  4. Emma says:

    4 stars
    Loved how simple and tender this was, but mine turned out REALLY salty, and I normally like food on the saltier side. We still enjoyed it but I will definitely use less than 3 tbsp of the seasoning next time.

    1. Robyn Stone says:

      I’m glad the roast was tender for you, Emma, but I hate that it was too salty for you. One question: did you use kosher salt or regular table salt? If you didn’t use kosher salt, it would be really salty.

  5. Teresa says:

    Is this recipe cook time for Boston butt with bone or without bone ??

    1. Robyn Stone says:

      Teresa, I used a boneless roast for this recipe. Hope you enjoy!

  6. Catherine Emma Veque says:

    Robyn, this looks deicious and I want to try it. Unless I’m reading the recipe incorrectly, did you notice that the Step 2 instructions are included in the Step 1 box and then repeated in the Step 2 box? It was a little confusing until I realized this. Just thought you might want to know.

    1. Robyn Stone says:

      Thanks for catching that, Catherine. The recipe has been updated.

  7. Lauren says:

    My pork is 8lbs! Do you think 8 hrs on low is long enough or should I bump it to 10hrs?

    1. Robyn Stone says:

      Lauren, I would cook in slow cooker at least 10 hours on low setting. Make sure it reaches temperature between 190º F and 205º F. Then cook on Warm setting at least 4 more hours or until the meat easily will pull apart with two forks. Hope you enjoy!

    2. Cori says:

      5 stars
      I have been using this recipe for years now! Figured the least I could do was leave a review/comment. sometimes we leave out the seasoning( also delicious!) to make it more versatile through the week! slathered with bbq sauce for pulled pork sandwiches and mixed with green Chiles and topped with all the fixings for tacos another night. So simple! the only thing to do is remember to get it in at the right time!
      Thanks for the easy meal!

    3. Robyn Stone says:

      Thank you, Cori. I love how you make this one recipe so versatile. That is one thing I love about this; you can use this in so many other dishes.

  8. Anna says:

    I need to cook in instant pot any suggestions on time frame for 5lbs

    1. Robyn Stone says:

      Anna, I haven’t cooked my pork roast in an instant pot but according to Instant Pot Cooking Table, you would cook your pork butt roast 15 minutes per pound and pork loin roast for 20 minutes per pound. Hope this helps.

  9. Kelly says:

    I have made this and it is out of this world! I would like to freeze next time I make it. Do I just thaw in refrigerator or on counter. How do I reheat it? You are the best and thank you!

    1. Robyn Stone says:

      Kelly, allow the pulled pork to cool and then store in a freezer-safe container in the freezer for up to 3 months. Remove from freezer and allow to thaw in the refrigerator. I would suggest reheating with the pork roast in foil at 8 to 10 minutes per pound if you are using 375º F. Hope this helps.

  10. Colleen says:

    I have never written a comment but this is the best pulled pork I’ve ever eaten. I made exactly as written. Thank you for sharing this recipe. This was awesome

    1. Robyn Stone says:

      Thanks so much, Colleen. I appreciate you taking the time to comment on this recipe. I’m so glad you love it.