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
Hi Robyn,
I just tried your recipe ( used your dry rub & the Worcestershire sauce, but put the pork on apple & red onion (was scared to put on bottom of my slow cooker). Anyway had it on for 9 hrs and just tasted it . Was rather dry, have no function to keep it on warm, so not sure if that was the reason it was rather dry.
I really want this to work, can you give me any ideas of what to do next time.
I used a 2kg shoulder of pork. ( Live in Australia).
Cheers and thanks
Hi – I was surprised that so many people asked what size of a roast to use when you specifically mentioned to use a 3-5 pound roast in the recipe you posted. Anyway, after reading the reviews I will give this a try on the weekend – sounds yummy.
Thanks so much for this recipe. My fiance and I are not big Turkey fans, so after searching online for the past hour I came across this recipe, this is going to be my main dish for thanksgiving! I’m very excited, it looks and sounds de-lish!
Do I submerge the roast in water in the crockpot ?
George:
No water, just season and pour on the Worcestershire sauce. I covered the slow cooker with aluminum foil and then placed on the lid to get a tighter seal. The pork was wonderful and made great sandwiches later. Do not fear the recipe even though it is unconventional. It works.
Btw – I’m totally making the Brunswick stew tomorrow. That looks yummy!
I couldn’t find a smaller butt, so I used an almost 8 pounder. I was late getting it in so I did 2 hours low, 2 hours high, and then back to low for about 4, warmed only about an hour (only because the rest of dinner wasn’t done – it was already forking). As I was grocery shopping, I ran into Tony Chachare’s injectable creole butter . . . I’m pretty sure it’s meant for turkey & probably completely unecessary for pork, but being butter’s number one fan, I couldn’t help myself. I put about 1/3 of the bottle in the meat (a very little at a time all over). OMG! Not only was it the most amazing pulled pork I’ve ever had, but my husband (who btw is bbq sauce’s biggest fan) didn’t even touch the Masterpiece bottle that I sat beside his plate! I was afraid I was about to flood the counter, so I had to take some of the juice out when I switched back to low. This prompted me to make gravy, which was awesome! Mashed potatoes & Sister Shubert’s yeast dinner rolls. Best dinner all month! Thanks. I will be back to check out more of your recipes!
Robyn, people keep asking what size roast you use, it must make a difference in how long you cook it. Please comment.
Just finished eating this recipe. Very good, much better than I expected. I have never oven roasted in a crock pot and it just plain worked. I used a 3.2 lb. boneless rolled boston butt, 1/4 cup Worcestershire sauce, salt, pepper, garlic powder and a bay leaf. Cooked on low for 11 hours. I think 10 hours would be perfect. The pork was almost too tender to slice. Used some drippings to oven roast veggies for 90 minutes and added about 1/4 cup of white wine to the crock pot to replace the drippings. A perfect Monday night cold weather meal. Thanks for sharing the recipe. We plan on making hot pork sandwiches with the left overs.
I, too, Would like to know the best size meat to use.
Hi Shirley,
I usually can find pork butt in my grocery store between 3 and 5 pounds and use those. Hope you love it!
Robyn xo
Started this at 6 30 this morning. Just ate it for dinner with my family, absolutely delicious. So easy to make and so so soft.