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 129 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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522 Comments Leave a comment or review

    1. Hi Calvin,
      When I cook it in my slow cooker, I’ve not had to brown the pork roast prior. As it cooks for the extended period in the slow cooker, it develops this beautiful coloring on the top where there is no liquid. However, this past weekend, I made it in a roaster oven because I was tripling the recipe. It didn’t get the same coloring that it does in my slow cooker. With that said, I think it would depend on your particular slow cooker whether you should brown or not. I hope that helps! xo

  1. Made this pulled pork last week very good. Family loves it. Well definitely make again. Also had enough to freeze for later

  2. Oh my stars!!!! THIS recipe….SOOO easy and SOOO delicious!! !0 hours in the crock pot and 2 hours on warm. It could not have turned out any better!! I used the worcestershire sauce, garlic and onion powder and salt and pepper. Could easily be changed up a bit for a taco like flavor. Thank you SOOO much!

    1. It’s in the recipe instructions and several other places in the article: 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.

  3. Question. I know you can cook on high for shorter cooking times. And I know that cooking on low for longer is better. I’m in a pinch for time. Would you recommend doing high for 4-6 hours? Plus my crock pot cooks fast as well.

  4. This recipe looks delicious however I don’t see myself getting up at 5am (or earlier to prep) to get this pork in the slow cooker to be ready in timer for a normal dinner time for a family. Can this recipe be adapted for be oven? Or cooking in high for 4 hours than low for the rest?


    1. Hi Jessica,
      This is best cooked low and slow. I don’t think this cut of meat does as well cooking it fast on high. I share some tips in my writing that may be helpful. I tell how I put mine in the slow cooker right before I go to bed and have it for supper the next night. I hope you enjoy it! It’s delicious! Thanks! xo

    1. Hi Debbie,
      Only the items added in the recipe. If you make it according to the recipe, you should have a juicy, delicious pork roast. I hope you enjoy it – it’s one of our faves! Thanks! xo

    1. Hi Brian,
      It is a spice and/or herb mixture that is added to the meat before cooking. A dry rub will stick to the meat and give it amazing flavor as it cooks. I hope you enjoy this! Thanks!

  5. Can you say amazing? I cooked the way you said to do it and followed it to a tee. Bam, Boom, bada bing. My absolute favorite recipe and now favorite home made dish. If you have anymore simple and I do mean simple crockpot recipes a I am but just a man, I would love to try them out. Thanks..


    1. Hi Robert!
      I thrilled that you enjoyed the Pork Roast! We love this recipe and make it often! I have several slow cooker recipes here on my website that you may want to take a look at.
      I also have sections on my site where you can search by cooking style, like 30 minutes or less, slow cooker, grilling, one-pot, and so on and find recipes in those particular categories – just in case you are interested.
      I hope you enjoy any new recipes you try! Please feel free to ask me any questions you may have.
      Thank you so much!

  6. For those of you who don’t care to wake up early to make this, I cooked it on high for 6 hours, and it was still great! I added onions and a few skin-off cloves of garlic, because who doesn’t love slow cooked onions and garlic? After cooking I pulled the pork off the bone, strained the onions and mixed it all together. It was amazing!

    1. So glad you enjoyed it, Amanda!
      I usually put this in the slow cooker at night right before I go to bed. It cooks low and slow and gets even more tender and delicious.
      Thanks so much!

    1. Hi Ben,
      I don’t add any water to my slow cooker for this Pork Roast recipe. I apply the dry rub and ingredients listed in the recipe, which seal in the juices.

  7. Hi Robyn,
    thank you so much for your response. I have not as of yet, but I am on my way as soon as I’m done here. Thank you so much and I will let you know of my success with the recipes.

  8. Hi Robyn , my shoulder bladd roast is 10.66 pds , my questions is do I double the recipe, how long to cookit and do you have any suggestions on a dry rub.

  9. Thanks for this recipe, I am cooking it now & plan to add BBQ sauce to serve at a pot luck. In the photo of the pork on a bun, looks like you added greens to the sandwich & a sauce, what is the sauce you used on the sandwich, looks really good!

      1. This Pork Roast recipe turned out perfectly. I love the long slow overnight cooking method, it was so tender not dried out at all. I used (3) 3.3 lbs boneless pork loin roasts that were on sale for 1.48/lb! Coated with a rib rub recipe found online then after cooking all night put in fridge until I got home from work that day. Sliced about 1″ thick, shredded the meat & put back into crockpot with homemade BBQ sauce til potluck day all I had to do was heat it up. Fed at least 35+ people and had leftovers for 4. Thanks again for a winning low-cost potluck dish! I will use this recipe again!
        PS Your coleslaw recipe is very much like the way I make it except I use dry mustard to taste instead of vinegar and absolutely was delicious on and with our pulled pork sandwiches!

      2. left overs , refrigerate next day pull or cut and pull pieces and as thick as pinky finger . very hot lightly oiled iron skillet and another med hot one or a non stick will work , set cut meat aside use a white onion a pablano pepper or a green pepper plus couple of or one of serrano or jalapeno heat level up to you.. cut onion and bell pepper same size as meat dice hot chilis have a raw egg maybe two if cooking a large portion , the egg is a binder you aint makin a omelet, have a few large tortillas ready to go ,Oh its a burrito ! skillet it hou drop meat not to close you are only crisping one side ,remove to a plate , add onions and chilis stir fry till desired texture is desired I like texture so aldenti , then add meat season , salt cracked pepper ,garlic powder if ya want ., toss drop one or two eggs again depending on quantity ,stir briskly to bind all turn off heat make burrito then place in med heated second skillet ,folded side down when golden brown. yer done dinomite enjoy , Joseph

  10. I am cooking this as I write. It is a 5 lb. pork roast, and is on the warming cycle now. Yours looks luscious and brown, and mine looks pretty pale. Did you brown yours in the oven after cooking or put some sort of browning agent on the roast?

  11. I don’t suppose you have any recipes for using the liquid created during the cooking process do you? I don’t like to waste anything and thought the liquid might be useful. Barbecue sauce maybe?

    Also, I just pulled the pork and the bits of pork that I tasted are quite good. I haven’t even added barbecue sauce yet!


  12. Am I the only one that the roast didn’t cook because there was no base in the bottom of the slow cooker to heat up??? How can a roast cook in a slower cooker with no liquid base??? I’m sooo confused…

    1. Hi Dave,
      The pork roast cooks wonderfully when using the recipe ingredients and following the steps in the instructions exactly like they are written. I don’t add any extra liquid and I cook it low and slow like mentioned in the recipe instructions.
      I’ve written many tips in the blog post before the recipe that may help.
      Thanks so much!

    1. Hi Blaine,
      This is best cooked low and slow. I don’t think this cut of meat does as well cooking it fast – and it could possibly not be as juicy if cooked in the oven.
      I share some tips in my writing that may be helpful. I tell how I put mine in the slow cooker right before I go to bed and have it for supper the next night. I hope you enjoy it! It’s delicious! Thanks!

      1. I have roasted many pork roasts in the oven and not ever in a slow cooker (crockpot). They are always roasted at a medium high temp for a long time , depending on the weight. Dry roasted gives a geat browned exterior and tender interior. My family’s favorite roasted meat for shredding or slicing! As drippings occur, I baste the roast a time or two! Sometime, I’ll try a slow cooker method.

      2. Hi Patti,
        Pork roasts are delicious cooked slowly like you mention. I’ve cooked them many ways over the years as well and do enjoy this slow cooker method a lot. I hope you enjoy it if you give it a try. It is deliciously tender and juicy.
        Thanks so much!

      3. I roast things low and slow in the oven all the time. Doing one right now, pork roast in at 350 for about 15 mins then let a bit of heat out and go 220 for maybe 4 hours then check it and even drop it to 190 and go a few more.
        170-190 is slow cooker territory, you can wrap the tray tight with foil and use an oven just like a slow cooker really.

  13. I am wondering if there would be any cooking changes at high altitude? our ranch is at 5500-6000 ft in the Montana Rockies. Everything I put in my slower cooker cooks REALLY fast and my roasts end up being jerky…. 🙁 . Even if it is set on low (8 -10 hrs).

    1. Steveo- I was looking for the same answer when I came across your question. So it’s late at night I made the rub, had to go to Safeway in the rain for the ingredients, but got it done. So after putting everything together, I’m ready to cook. This is my first stab at slow cooking a roast. I take out the roast, unwrap it and bam. I look at the bottom and see the layer of fat. I figure this is a fat side up or a fat side down. I really don’t know? I look at a couple of other sites, but they’re all roasting in the oven sites. And they all say, fat side up.
      But this is Robyn’s site and this recipe calls for slow cooking in a slow cooker, yet I can’t find any info on this anywhere in this article. And now I’m stopped in my tracks because no one has answered your question. Maybe this will get someone’s attention. But alas I have to keep searching for the answer because I have a roast I need to cook. Wish I could help. Getting hungry.

  14. The roast was absolutely delicious! Slow cooking and the rub recipe you provide resulted in a super moist and flavorful meat with very tasty pan juices which infuse the meat when sliced and shredded. First dinner we had it sliced w/seasoned rice cooked with broth and onions and a small salad. 2nd night, had it shredded with a squeeze lime juice then broiled to crisp up for carnita soft tacos w/fixings; 3rd night, shredded with favorite BBQ sauce and your coleslaw recipe. It’s all gone, now. Otherwise, we’d be happy to eat for a 4th night!! 🙂

  15. Trying this recipe for the first time.
    Woke up this morning with the smell of cooked pork and spices, it is amazing.
    Can’t wait to taste it.
    Thanks for the recipe.

  16. Hi, Robyn- thank you so much for posting this recipe. I spent way too much time on Christmas dinner last year and I’m going to try your recipe for this Christmas . My roast will be quite a bit larger, about 8 pounds . What would you suggest for the cooking time being that much larger. Thank you

    1. Hi Shawn,
      Just follow the recipe and check your 8 pound roast at about 9.5 hours. When it’s tender, turn slow cooker to warm for 4 more hours or until the meat easily pulls apart with two forks. Thanks!

  17. I’m from Pennsylvania, looking to slow cook a boston butt (about 3lbs) and accompany it with sauerkraut. It’s a New Years tradition. Have you ever done this? I plan to follow your recipe, at what point would you recommend adding the sauerkraut? Thanks!

  18. Made this the other day I cooked all night while I was sleeping and into next day. I thought all that cooking it would be dry no way was so so good and moist. Make some sandwiches and rest for dinner. So tasty. Thanks. Will make again.

    1. It is truly remarkable how much more tender and delicious it becomes when cooked like this, isn’t it? I’m so glad you loved it!

    1. Hi Eric,
      It can depend on your slow cooker. I’ve found that when I use my Hamilton Beach slow cooker, the meat tends to get browner than when I use my Crock Pot brand slow cooker. I hope you enjoyed the Pork Roast!

  19. Is it possible to overcook thus way? I am in out of the house all day tomorrow from about 7am until 5pm. Am I best to cook overnight, then leave on warm for the whole day or is that too long?

    1. Hey Helen,
      It really will depend on your particular slow cooker. I’ve left mine cooking beyond the time mentioned in this post and it did well, but then did longer in another slow cooker and it just wasn’t the same. I would recommend leaving it on warm rather than allowing it to continue to cook beyond the time included.

  20. Hi Robyn, I’m always looking for a simple slow cooker recipes…. This one is perfect….. Being from Chicago in the winter I like to put the cooked pork on a cookie sheet and put it in my smoker for about an hour or so….. I love it

  21. Please explain how you do it overnight? I don’t understand why you’d want dinner ready in the morning. Even if you left it on warm all day, it’d be so overcooked by dinner time. You can’t just leave meat out all day. It’d have to go in the fridge, then you’d have to reheat it which seems silly. I really don’t understand.

    1. I suspect it is a matter of preference, but I don’t like leaving my slow cooker on when I am out of the house. I have cooked roasts like this overnight to avoid that problem.

  22. The picture appealed to me. I am not allergic to any ingredient. I followed the recipe without any modification. I thought it will turn out very spicy. Not spicy, but very delicious and moist. I have not left a food review, ever! But I feel that it would be selfishness on my part not to. Others need to try this, and the author of this recipe should get appropriate credit. I am going crazy how delicious this turned out. I will absolutely make this again.

    1. I’m so glad you loved it, Lou! Thank you so much for trying the recipe and for letting me know how you enjoyed it! xo

  23. This is a great recipe and my husband and I totally enjoyed it. I plan to have it again and serve it to my friends.

  24. Just the perfectly cooked and flavorful pulled pork I was hoping to end up with. This is a 5-star recipe, for sure!

  25. I’m going to try this recipe in a couple of days. I’m in New Zealand, here a roast pork piece has the skin and fat on it. Do I leave this on and put the rub on top of the skin with the fat and skin side up, or is the skin and fat usually removed first? Looking forward to trying this.

    1. Put the pork roast into the slow cooker with the fatty side up then as it cooks the fat will drip down basting the roast all during the cooking.

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