This delicious Pork Roast recipe is so easy to make in the slow cooker! It’s a simple favorite that makes the Best Pulled Pork to use in so many dishes!

Perfect Pulled Pork Recipe - This simple slow cooker pork roast recipe makes the most amazing pulled pork! So easy! //
Slow Cooker Pulled Pork. A simple pork recipe prepared in the slow cooker. Easy and delicious for tons of favorite pulled pork recipes. //

Perfect Pork Roast – This simple slow cooker Pork Roast recipe makes the most amazing Pulled Pork! And it’s so easy!

If your family enjoys pork dishes, you really do want to give this pork roast recipe a try. It is the most simple and easy way to make the best pulled pork. And the slow cooker does most of the work!

Pork Roast (Pulled Pork Recipe)

This pork roast is another one of those recipes where I throw all of my ingredients into my slow cooker and then let it do all the work. Everyone loves the moist, scrumptious pulled pork it makes and rave over it every time I serve it. So even though it’s incredibly easy to make, I get to take all the credit for it.

Seriously though, I’ve made this so many times, have found the best cuts of pork to use and the right blend of ingredients to use in this slow cooker recipe. I’ve tested the recipe so many times to know exactly how to slow cook it so that it is so very tender and not tough. So, I think it really is a fair partnership that my slow cooker and I have in making this delicious pork roast recipe. And it results in the best pulled pork I’ve ever tasted!

How to Make the Best Pulled Pork

To make this pork roast or pulled pork recipe, I begin with my favorite cut of 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 be loving this pork roast as much as we do.

Photograph of cooked pork roast in a white baking dish.

The Best Cut of Pork for Pulled Pork

This is just my opinion, but I prefer to use a shoulder blade roast or Boston butt roast when slow cooking for an extended period – like in this recipe. I think these cuts of meat have just the right ratio of fat to meat to allow the roast to keep its flavor and become extremely tender. This makes such delicious pulled pork!

How to Cook

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.


This pork roast recipe is simple and doesn’t include a lot of ingredients. Here’s what you’ll need to make it.

  • Boston Butt,
  • Worcestershire (or coconut aminos if sensitive to soy),
  • dry rub

I don’t add any other liquids.

Once I have my Boston butt roast (or shoulder blade roast), I place it into my slow cooker with the fat facing up. This allows the fat to drizzle down the sides of the roast as it cooks for amazing flavor and tenderness. I don’t brown my pork prior to placing in my slow cooker.

Once the roast is in the slow cooker, add the Worcestershire or coconut aminos until well-covered. Then season well with dry rub.

Cook it Low and Slow

I cook my pork roast looooow and slooooow.

Trying to rush this cut of meat just isn’t good to me. I normally cook my pork roast in my slow cooker for 8-10 hours for the best pulled pork.

I actually like to put it into my slow cooker as I’m going to bed at night. Then I wake up with my night’s supper done before I even have my breakfast.

Then, I’ll leave it set to Warm with the liquid that cooked off while it cooked overnight still in the slow cooker and let it “steam” in the slow cooker for another 4 hours or so. The resulting pulled pork will absolutely melt in your mouth!

But of course you can start it in the morning and have it cook all day while you go about your activities. It’s delicious either way!

The pork is done when the internal temperature reaches 190 degrees to 205 degrees Fahrenheit. Once done, remove from slow cooker and let rest for 5-10 minutes.

Then slice or shred with forks and serve as desired.

Perfect Pulled Pork Recipe - This simple slow cooker pork roast recipe makes the most amazing pulled pork! So easy! //

Favorite Ways to Serve Pork Roast

There are so many ways to serve this pork and my family enjoys eating this often! It’s delicious in Pulled Pork Quesadillas, or alongside some savory Baked Beans and Southern Potato Salad. And my family and friends especially love when I make Pulled Pork Sandwiches with a scoop of crunchy Coleslaw piled on top or served on the side! The meal options are endless – it’s even delicious scooped on top of a House Salad for a simple lunch or supper.

Freezer Instructions

Pulled Pork freezes well. After your pork has completely cooled, place in an airtight freezer container and store for up to 2 months.

So now that I’ve shared a few secrets with you, I can’t wait to hear how you like this pork roast!

Here’s the recipe for my pork roast.

Perfect Pulled Pork Recipe - This simple slow cooker pork roast recipe makes the most amazing pulled pork! So easy! //

Pork Roast Recipe

Pork Roast Recipe – This delicious Pork Roast recipe is so easy to make in the slow cooker! It's a simple favorite that makes the Best Pulled Pork to use in so many dishes!
4.85 from 128 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time12 hrs
Total Time12 hrs 5 mins
Servings: 8
Course Main Course
Calories: 228kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 (3-5 pound) Pork Shoulder Blade Roast or Picnic
  • 8-10 dashes Worcestershire sauce or coconut aminos
  • 3-5 tablespoons dry rub your favorite, (+more if desired)


  • Place meat in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks.
  • Internal temperature of pork roast should be between 190º F and 205º F.
  • Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
  • Serve warm.
  • Leftovers should be kept in an airtight container in the refrigerator or freezer.

Nutrition Information

Calories: 228kcal | Carbohydrates: 1g | Protein: 20g | Fat: 16g | Cholesterol: 73mg | Sodium: 57mg | Potassium: 230mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Perfect Pulled Pork Recipe - This simple slow cooker recipe makes the most amazing pulled pork! So easy! //

Originally published 2012.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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520 Comments Leave a comment or review

    1. The only liquid I used was the 10 dashes of worchestershire sauce. The fat from the pork melts and fills the pot with liquid. It turned out fantastic.

  1. Delicious!!! I made this today, the reward for so little effort is incredible. I put quartered potatoes on the bottom and they were divine as well. Thank you so much for this technique!

  2. Yes, yes, yes, yes, yes! Oh my goodness I am so impressed with this recipe. I had no idea that you didn’t have to add some kind of liquid in with the meat so last time I made a pork roast I added water and I hated it. This time I followed your recipe and put my 8lb bone-in pork shoulder in the crock pot over night on low and when I got up 8 hours later I thought I was dreaming because of the smell. After remembering I had the crock pot on, I went in to check it and I put a fork in to see if it was done and oohh a big chunk came off on my fork. I looked down and I have 5 cats staring at me as if to say, we have had to smell this all night long so we better get a bite. So I cooled it off and shared and it was so moist and tender as can be. I also had some happy kitties. I went ahead and shredded it while it was hot and added the juice into the container for later. I also brought some for lunch because I couldn’t wait for dinner. I am so excited for my family to eat this tonight. Thank you so much for sharing this recipe. You have gained another fan.

  3. Quick question. Could I throw potatoes in with this recipe or would that cause the pork roast to not cook properly? Thanks. Trying this tomorrow!

  4. I just want to know after you cook Boston Butt Roast I did not pulled the roast I left it whole and sliced off the pieces that I wanted afterward I frozen it in a food saver bag. Now I wanted to know can you warm it up in the crock pot/slow cooker if so do I add chicken broth keep it from drying out during the warming process or put it on 250 degree in the oven

  5. This is the second time we’ve made this recipe and it is excellent in both its simplicity and delicious flavor. Just as with many seafood items and even in the crafting of fine wine, sometimes simplest is best – it lets the true flavor of the original ingredient(s)shine through without the cooks manipulations getting in the way.

  6. This is the second time I’m making this.. very good.
    I’m a single dad so I tear it up portion it up, freeze some, eat some on the spot.
    I like to add some Sweet Baby Ray’s BBQ after I tear it up and put it on some Hawaiian Sweet Honey rolls (with pickle and onion of course).
    For the left overs, I can do all sorts of different dishes. LOVE it. Especially when it’s on sale.

  7. Hi,

    This looks great. Is there any way I can cook this only to the point that I can cut it? I would like it to still be somewhat “manageable” since I don’t want to do pulled pork sandwiches. I would like something little less casual.

    Any suggestions?


  8. If you want the roast to be more firm, if I understood your question correctly, then you need only reduce the cooking time to the minimum to bring the meat to the cooked temperature of 160-170 degrees Farenheit.

    I have been cooking this type of Cottage Roll, or Picnic Pork Shoulder roast as a pot roast with lots of liquid and spices, cloves, coriander seed, onions, garlic, and veggies, and whatever else you want to add, based on what I learned from my mother, for 45 years, and it takes about 3 hours simmering on the top of the stove!
    Think of an autoclave and how long it takes to sterilize surgical instruments to kill all bacteria, and other little critters, then add a 10:1 safety factor, there you have it!
    Cooking at medium heat, water in the pot boiling for 3-4 hours try to imagine what could survive being cooked for that long? It’s really kind of like accelerating the marination and cooking it at the same time!
    You infuse the meat with the flavours in the broth that you cook it in.
    I agree whole heartedly longer slower is better, but cooked, is cooked!
    Andy the sailing chef!

    1. I am using a dry rub of sea salt,garlic powder, onion powder, chili powder, black pepper, cumin and cayenne pepper (just a little, because I don’t like really hot things).

  9. Put together a rub but don’t have Worchishire sauce. I have steak sauce and teriyaki sauce. I also have brags apple cider vinegar. My dry rub has brown sugar and spices including cayenne, chili and black pepper and ground mustard and salt and cumin. Essentially bbq rub lol
    Any suggestions would be appreciated!

    1. Hi Debbie,
      I don’t add any other liquid when I make this pork roast recipe. The pork cooks so low and slow that it renders and creates a very tender pork roast. I hope you enjoy it!

  10. I was looking forward to trying this recipe, as my other pulled pork recipe uses half a bottle of chili sauce and other high calorie, high carb ingredients. I liked the dry rub idea and roasting it dry in the slow cooker. It was easy enough, but mine turned out quite dry (no fault of the recipe – perhaps the cut of pork I used). We tweaked it at the table and it was yummy. Thank you for posting the method and my family looks forward to this again!

  11. i just put this in the crockpot. The dry rub smells amazing! I only made a fourth of the recipe since I had barely enough paprika and I substituted the brown and white sugar with coconut palm sugar. If this tastes half as good as it smells, then this is a winner! Thanks!

  12. Oh my word. Flat out incredible.
    Used the dry rub from the link in this recipe. This is the best pulled pork I have ever had for flavor and tenderness. And so easy! A busy momma with hungry boys can’t beat that! Many thanks!

  13. So….I have a pork lion on hand and wanted to try a new way to cook it..found your recipe and your roast pic is gorgeous. I know loin is a way trimmer meal so I thin slices an onion and grated two large clove of garlic on the bottom of the crockpot. I the. Add 3 Tbls cooking sherry. I had a garlic and rosemary rub on hand and coated it with that, patting it down…also added a few dashed of liquid smoke because I didn’t have worchoreshire. It’s raw and already smells and looks good, can’t wait to try it. I only added the little bit of liquid because of the cut of meat being lean didn’t want a dry roast.

  14. Holy cow, this is best pot roast I’ve ever had! Actually it’s the only pot roast I’ve ever made. We had a big family gathering yesterday and usually I’m known for the desserts I make, that changed yesterday with this very EASY recipe. I didn’t have Worcestirshire sauce but it was still so yummy, your dry rub recipe is perfect. I read many of the reviews before hand which helped alot. I did add potatoes, carrots and onions. I had a 10 pounder, kept it on low for 10 hrs, flipped it at 8 hours and put it on warm for 4 hrs, just like recipe called for. Thank you thank you thank you! This is definitely a keeper!

  15. Amazing! This is probably the millionth recipe I’ve swiped off the Internet but it’s the very first time I’ve left feedback – it’s THAT good! I could write poetry about my pork. Thank you! Incredible!

  16. This is a delicious pork roast. My 5 year old granddaughter loves it and her 1 and 1/2 year old brother can’t get enough. Easy recipe. Added potatoes and carrots.

  17. If food is the way to a man’s heart this recipe is the answer! I have made this roast for him many times and he says everytime that I am the best cook. Although it is always good, he notices when I vary from your rub recipe.
    Thank you for your help!!!!

    1. Oh my goodness, I know what you mean! Isn’t this pork roast simply amazing?! I’m so glad you both love it! xo

  18. I think she means, her slow cooker has no “warm” setting. Sounds delicious, I am going to try it… now!!!

  19. That turned out perfectly tonight. Just home from work … and bam!!! 8 hours on low – 4 hours on warm, as suggested. No added liquid. No browning/searing. Excellent. However it’ll only be a light snack (yeah right … pulled pork as a light snack 😉 – given that I’m digging into to this now at 9:30pm! Thank you for sharing your secret formula … =)

  20. Sounds wonderful but i have a silly question. If you have the roast going before bed, 8-10 hours on low and then warm for 4 hours…that pretty much brings you to noon. What are you doing during all the hours before a 7pm meal?

  21. I’ve done this style once with great feedback from the family. This time I got two pork butts to cook. I use the meet for red and green burritos. Good and simple!

  22. This is such a good simple recipe that can be turned into many different meals. I watch for when the market has the pork shoulders on sale, in fact I picked up an 8 lb. one today so that I can cook it tonight. I have a large oval crock pot that will accommodate that size and I just start checking it for doneness in the morning. I go by internal temp rather than number of hours since I’m doing a larger roast. When it gets to the “fall off the bone” stage I take it out and put it on a sheet pan to cool. After I pull it all apart I pack it in freezer bags in approx. 1 1/2 to 2 lb. portions. I have used this for pulled pork sandwiches or over mashed potatoes (hubby’s favorite), enchiladas, tacos and just about anything else I can come up with. Once you pull that package out of the freezer your options are only limited by the spices you have in your rack, and boy do I have a lot of spices.

  23. This sounds delicious! I don’t have a slow cooker. Would I get the same result using my oven set on a low temperature? I want to use tender pork and pasta topped with gray (Italian tomato sauce). Thank you.

    1. Hi Rachel,
      I would recommend thawing your pork butt before you place it into the slow cooker, if you can. It definitely will work with a frozen pork butt, it just doesn’t turn out as tender as I’ve found it when I use one that has been thawed first. I hope that helps! xo

    1. You can get different rubs…….google pork rub…….it’s a mix or several different spices. You can choose an sweet or a salty or spicy…..the choices are almost endless/ Bad Byron’s Butt rub is my favorite:)

  24. I’m getting ready to make this for the second time. I also used the rub associated with this recipe. It is so easy, not a lot of ingredients and taste great. We eat pulled pork and then we make pork tacos which are fabulous. Love it when I find a recipe that my husband and I both enjoy and me not having to spend all day in the kitchen cooking is a BIG plus. Thanks for the recipe, it’s wonderful.

    1. Hi Cathy,
      That’s wonderful that you’ve found so many delicious meals to make with the Pork Roast! I also love being able to make simple but delicious meals that my whole family loves – and that don’t make me spend an eternity in the kitchen! Thanks so much – I enjoyed hearing from you! xo

  25. The recipe sounds great. I’ve been researching various recipes for pork butt and one thing that jumped off the page was the picture. Wondered how you managed to get such a beautifully browned crisp exterior to a protein slow simmered in a crock pot. Then I realized, I’ve seen this picture on other sites. This exact same picture is also being used in various recipes for oven roasted pork roast. When I say exact, it’s the same picture, roast, pan, etc. So, I’m wondering is this a picture of your crock pot slow simmered port butt and other bloggers are using your picture? Or vice versa. Thanks. Either way the recipe sounds terrific.

    1. Hi Gail,
      This is indeed my photo. I’ve found that when you cook meat for the extended period of time in the slow cooker, it will develop some browning if the amount of liquid doesn’t cover the meat. Do let me know if you have any additional questions on it, Gail. I can’t wait to hear how you enjoy it! xo

  26. I loved this recipe, it turned out just perfectly and it melted in my mouth! I followed the recipe exactly, which made me nervous because I always cover everything with liquid when crock pot cooking. We were pleasantly surprised with the end result on this one. I did make my own rub because I didn’t have any pork rub in the pantry. I’ll make this over and over, thanks for the great recipe!

  27. Um…..this was incredible. Like….wow. I don’t even have the words. The first bite pretty much made me well up with emotion it was so good! Definitely my new favorite way to cook pork shoulder!

  28. Hi there! How would you adjust the cooking time if it’s only about a 2 lb roast? It’s just the two of us at home so I don’t usually buy too big of a roast. Thanks!

    1. Hi Nicole – I always make a larger roast than 2 pounds, so I think you’d just want to check the temperature of the roast for doneness a while sooner than you would for the size roast called for in the recipe. I always just make the roast size in this recipe, then do other recipes/meals with the leftovers. I hope you enjoy it! Thanks so much! xo

  29. I just made this tonight because I bought a Pork Shoulder on a really good sale but I wasn’t sure what to do with it. I don’t really like pulled pork, but I decided to try this recipe. OMG! This is the BEST pulled pork the I’ve ever had….hands down! The flavor is spot on (I used her link to the “make your own Dry Rub” recipe) and it’s so nice and tender! And juicy! And award worthy! Thank you Robyn for sharing this recipe!

  30. Happy Holidays!
    I just got my very first Slow Cooker and I immediately went to the market and purchased pork! Then I git home and thought to myself “ok, now what?!”
    Saw your recipe and it sounds delicious and super easy!

    1. Congratulations on your slow cooker! They are absolutely life changing! I hope you love this pork recipe as much as my family and friends do! xo

  31. Timing doesn’t work out where I can serve it right after cooking and I’ll have about a 4 hour delay. What’s the best way to reheat it? Reviews all sound so delicious…can’t wait to taste mine! Thanks so much!

    1. Hi Pam –
      If they both fit well in your slow cooker, you should be ok cooking with up to 6 pounds of pork roast. The recipe is for a 3-5 pound roast, so you shouldn’t have to make any changes for 6 pounds. Thanks so much!

  32. I made the pulled pork yesterday for our New Years lunch. It was absolutely delicious. The family loved it. We will definitely do this again.

    1. Hi Cheryl,
      You’ll need to use a cut of pork labeled as pork shoulder, pork roast, pork butt, Boston shoulder or Boston butt. Pork loin doesn’t have enough fat content to stay moist and tender with that length of cooking time. I hope that helps! xo

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