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
So, I have always added water to cover it. It seems that isn’t what you recommend? But I just found your site and was putting it on for dinner. Then I seen your 8-10 time. Will have to rethink my dinner for tonight.
It’ll be perfect for tomorrow night. 🙂
I’m about a year late to this party (though some comments are dated October 2013 so this recipe has generated attention even a year later :-), and I discovered shoulder pork roast last year and have cooking it in the oven low and slow.
I like the slow-cooker idea better. Just bought a new oval cooker that will hold larger meat cuts better than the old round one. I’ll be trying this great looking procedure soon as Christmas turkey is gone.
Thank you so much Robyn!
I think if liquid were added to the slow cooker, the roast would boil or simmer, not roast in its own juices, which makes all the deep brown flavor difference.
For pork and chicken leftovers and casseroles I’ve been using a mixture of catsup (Heinz with sugar, not HFCS), mixed with a little bit of Worcestershire, steak sauce, mustard, and sweetener if needed. It’s spicy and makes the mouth water, cooked or as sauce at the table. Experiment with amounts; I use about 1/2 cup catsup to 1 tablespoon steak sauce, 1 teaspoon mustard (of choice), and 1 teaspoon Worcestershire.
i know what i am cooking for dinner tomorrow! Thank you and by the way..god that looks amazing! 🙂
My crock pot is marked “Simmer, 200, 250, 300, etc.” Would “low” be 200 degrees? Thanks.
Deb:
Yes, low is 200F and high is 300F for those of use without the fancy slow cookers.
Question. If you were to start this recipe the night before serving, would you after 10 hrs. put the pot portion of the crockpot in the fridge and then four hrs. before serving place it back in the crock on warm? Serving it around 3 or 4 PM. Thank you! This sound amazing!
Found this recipe on Pinterest- so glad I did! It was delicious and my picky husband and 6-year old loved it too. Thanks!
Do I need to add water in the slow cooker or do I leave it cook fry?
On the recipe list. What is “3-5 tablespoons your favorite”?
Hi Rose,
It is 3-5 tablespoons of your favorite dry rub. Sorry about that, for some reason there was a line break and shouldn’t have been. Thanks for letting me know.
Robyn
OMG I just found this recipe and am trying it out today! I rubbed my pork roast with Grill Mates Pork Rub, which is the same that I use for ribs and then I browned it on all four sides on the grill before I put it in the crockpot. Then I added the worcestershire sauce and a little liquid smoke on top. It’s cooking right now and it smells AMAZING! I’ll add BBQ sauce to the leftovers for pulled pork sandwiches tomorrow night. Can’t wait to dig in!
hi robyn what id the difference in a roast? i know the have a whole one and a chuck roast i have tried to cook them in a bag in the oven comes out tuff tried on grill it was good but a little chewy how can i cook one in a crock pot can you help me i am doing domething wrong thanks so love all you cook!