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
I was wondering. If you put the pork in the slow cooker at night and then wait 4 hours, what do you with the pork until dinner? Do you leave it in the slow cooker until dinner?
can I make this with pork tenderloin ?? just got a deal on two of them …
My roast has been on warm for two hours now and I just tasted it….. OMG!!!! This may very well be THE BEST roast I’ve ever made, and I have made my share!! Can’t wait for dinner time!!!
try using honey instead of the worcstertier for a change. My kis loveit.
Hi Robin… I made this pork butt roast recipe last night, using your spicy dry rub recipe on the link, and it’s absolutely delicious!! Thank you! I followed both recipes exactly. The meat is so tender and flavorful. The only thing I may add to the rub next time is some more salt, but I just sprinkled some on my plate this time. I like salt, but others may prefer it just as you wrote it. AWESOME! I cannot tell you how many pork roasts I’ve ruined that came out dry and bland. Now that will never happen to me again. My husband is of Colombian decent and he loves it as well. It’s a very easy recipe to follow and a definite keeper!
Hi Jackie,
Thanks so much for your comment! I’m so glad you and your husband enjoyed the pork roast and the dry rub recipe! So glad to *meet* ya!
Robyn xo
Hi, I have a question about the roast being cured before hand. All the pork in my freezer is UNcured so everything I’ve made (bacon, sausage) is so gross!!! Does the pork sholder roast need to be cured before using your recipe? Thank you
Best pork recipe I’ve ever had!! And it’s cheaper than the dry pork loin I’ve been trying to work with!!
I had some Kitchen Bouquet so I threw a little in with the worchestershire sauce, and it is delicious.
This really did fall apart, and was moist and nice. I’ll never cook another pork loin, this is by far the way to go.
I’m so glad you enjoy it, Keith! The addition of the kitchen bouquet sounds perfect!
This is great… I put potatoes and onions and fresh mushrooms on the bottom… put the pork roast on top. Then poured Worchestershire (what sadist thought up THAT name !!!) plus teriyaki and soy on top…. just incredible.
This recipe is absolutely amazing!! Thank you so much! I would never believe that something so simple and easy to make could ever be sooooo good. My family never ate so much, they loved it. Thank you again for sharing a recipe so wonderful.
What do I do if I want to make the skin crispy?