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This slow cooker pork roast recipe is a flavorful, fall-apart tender, juicy pork roast made entirely in the slow cooker! The beauty of this recipe is that it’s easy to make, calls for nothing but simple ingredients, and is excellent for meal prep throughout the week!
If you love a good slow cooker recipe, make my slow cooker chicken enchiladas and Crock Pot French Onion Chicken too!
This slow cooker pork roast is tender, juicy, fall apart – cut it with a spoon kind of good! This and my smothered pork chops are one of my favorite things to make at the top of the week to have as a grab and heat meal to last us a few days.
First, the pork gets slathered in mustard and a mix of seasonings for a punch of flavor. Then it’s seared until golden brown, locking in all those savory juices.
Into the crock pot it goes with plenty of garlic, onions, and a few pats of butter to make everything rich and irresistible. As it cooks low and slow, the meat becomes fall-apart tender. The onions and garlic melt down into a buttery broth that infuses every bite flavor. When it’s done, you’ve got juicy, pull-apart pork that’s begging to be piled onto mashed potatoes, rice, or even sandwiches.
It’s hearty, flavorful, and the kind of meal that makes the whole family will love!
Table of contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- I used a pork butt roast (also known as a Boston butt), it’s just above the pork shoulder and well marbled and known for it’s tender texture. You can also use a boneless pork shoulder roast. It’s a bit leaner but is still a great option.
- Seasoning Rub is a mix of brown sugar, kosher salt, black pepper, smoked paprika, onion powder, garlic powder, ground mustard, and chili powder. These are classic BBQ spices that I wanted to integrate into this recipe. You get that “grilled” flavor mix without needing to use the grill. It’s lovely!
- Yellow Onions and Fresh Garlic for flavor and depth!
- Worcestershire Sauce adds a little tang and a slight sweetness that plays up the flavors of the seasoning blend.
- Low-Sodium Chicken Broth is the base of the cooking liquid.
- Butter adds richness and carries all of the other flavors. It’s a must, I do with this my Mississippi Pot Roast!
- Yellow Mustard helps bind the seasonings to the roast. Don’t worry, it doesn’t make the roast taste mustard-y.
Substitutions and Variations
- Add in some fresh herbs like thyme or rosemary for additional flavor.
- If you don’t have any worcestershire sauce, you can use balsamic vinegar or soy sauce in its place.
- If you don’t have chicken broth, beef broth works well too!
How To Make Slow Cooker Pork Roast
Step 1: Combine brown sugar, garlic powder, onion powder, smoked paprika, ground mustard, cayenne pepper, black pepper, and kosher salt in a small bowl. Mix together and set aside. Pat the pork butt roast dry with a paper towel and rub mustard all over. Sprinkle heavily with the season seasoning blend, ensuring the entire roast is covered. There will be a lot of seasoning leftover, don’t worry, we’re going to use it all! (optional: place onto a wire rack and place into the refrigerator to dry brine for 24 hours – this will provide the maximum flavor)
Step 2: Place a large skillet onto the stove over medium-high heat. Add olive oil and place the roast into the skillet, searing on all sides for about 5 minutes, until a nice crust develops.
Step 3: Add sliced yellow onion, and diced garlic into the bottom of the slow cooker, then add the remaining seasoning mixture on top. Toss together to coat, then pour in the chicken broth and worcestershire sauce. Place the seared roast into the slow cooker and top with butter. Cover with the lid and cook on low heat for 8 hours, until tender and falling apart. (for a more sliceable roast, cook on low for 5-6 hours).
- Optional Finish – For crispy edges, spread shredded pork on a sheet pan and broil for a few minutes. Drizzle with some of the juices before serving.
Pro Cooking Tips
- Don’t lift the lid too often! Every peek releases heat and adds up to 30 minutes cooking time.
- Best options: pork shoulder (Boston butt) or pork butt, they’re marbled with fat and connective tissue, which break down beautifully in the slow cooker.
- Avoid lean cuts like pork tenderloin; they can dry out with long cooking.
- Season Generously – don’t be afraid to really lather the roast in the seasoning mix!
- Sear Before Slow Cooking – Browning the roast in a skillet adds a ton of flavor and makes the roast nice and juicy.
- Cook Low and Slow for 8 hours is best for tenderness. High heat tends to make the meat stringy instead of silky.
How To Serve
This pork roast recipe is so flavorful, it goes with almost anything. For a quick weeknight meal, I’ll pop this in the microwave and serve alongside some cheesy mashed potatoes or sweet potatoes and a side salad.
For something a little heartier, serve alongside buttermilk biscuits or cornbread, mac and cheese, collard greens, and candied yams.
Recipe FAQs
Pork shoulder or Boston butt are the best choices because they’re marbled with fat and connective tissue, which makes the meat tender and juicy after long, slow cooking.
Yes, but it’s leaner and can dry out more easily. If using loin, keep an eye on the cooking time and add extra liquid to help it stay moist.
It’s not required, but highly recommended. Searing locks in flavor and adds a rich, caramelized taste that you won’t get if you skip this step.
Absolutely! Carrots, potatoes, and celery all work well. Place them at the bottom of the slow cooker so they soak up the juices.
Yes! Shred the leftover pork roast, let it cool, and freeze it in freezer bags or containers for up to 3 months. Thaw in the fridge overnight and reheat gently when you’re ready to eat again.
More Pork Recipes
Main Course
Slow Cooker BBQ Pulled Pork
Main Course
Slow Cooker Baby Back Ribs
Main Course
Pulled Pork Sliders
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Slow Cooker Pork Roast
Equipment
- Slow Cooker
- Large Pot
Ingredients
- 5 lb Pork Butt (Boston Butt) or Shoulder
- 3 tbsp Yellow Mustard
- 2 Yellow Onions , (sliced)
- 10 cloves Garlic, (diced)
- 3/4 cup Chicken Broth
- 1 tbsp Worcestershire Sauce
- 6 tbsp Salted Butter
Seasoning Mix
- 1/4 cup Brown Sugar
- 1 tbsp Kosher Salt
- 2 tsp Black Pepper
- 1 tbsp Smoked Paprika
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Ground Mustard
- 1 tsp Chili Powder
Instructions
- Combine brown sugar, garlic powder, onion powder, smoked paprika, ground mustard, cayenne pepper, black pepper, and kosher salt in a small bowl. Mix together and set aside.
- Pat the pork butt roast dry with a paper towel and rub mustard all over. Sprinkle heavily with the season seasoning blend, ensuring the entire roast is covered. There will be a lot of seasoning leftover, don't worry, we're going to use it all! (optional: place onto a wire rack and place into the refrigerator to dry brine for 24 hours – this will provide the maximum flavor)
- Place a large skillet onto the stove over medium-high heat. Add olive oil and place the roast into the skillet, searing on all sides for about 5 minutes, until a nice crust develops.
- Add sliced yellow onion, and diced garlic into the bottom of the slow cooker, then add the remaining seasoning mixture on top. Toss together to coat, then pour in the chicken broth and worcestershire sauce. Place the seared roast into the slow cooker and top with butter.
- Cover with the lid and cook on low heat for 8 hours, until tender and falling apart. (for a more sliceable roast, cook on low for 5-6 hours).
- Optional Finish – For crispy edges, spread shredded pork on a sheet pan and broil for a few minutes. Drizzle with some of the juices before serving.
Notes
- Best Options: pork shoulder (Boston butt) or pork butt, they’re marbled with fat and connective tissue, which break down beautifully in the slow cooker.
- Avoid lean cuts like pork tenderloin; they can dry out with long cooking.
- Season Generously – a little brown sugar in the rub can help balance the savory flavors and caramelize during searing.
- Sear Before Slow Cooking – Browning the roast in a skillet adds a ton of flavor and makes the roast nice and juicy.
- Cook Low and Slow for 8 hours is best for tenderness. High heat tends to make the meat stringy instead of silky.
- Don’t lift the lid too often, every peek releases heat and adds up to 30 minutes cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You left off the worschirer amount on the seasoning list…I am winging it to hopefully it will be good as yours!
It calls for 1 tbsp! I hope that you loved it!
Looks delicious
Can’t wait to try this,
Enjoy!