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White dinner plate with mashed potatoes and three slices of pork roast on top.
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Easy Pork Roast in the Crock Pot

My pork roast in the crock pot gets covered in a simple dry seasoning rub before it's cooked low and slow until juicy and tender! It's an easy and flavorful recipe perfect for any family dinner.
Prep Time10 minutes
Cook Time6 hours
Resting Time10 minutes
Total Time6 hours 20 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 265kcal
Author: Samantha Erb

Equipment

Ingredients

  • 3.5 lbs boneless pork shoulder roast pork butt roast is also a great option
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • ½ to 1 cup chicken stock I used 1 cup, but ½ cup works well for less sauce

Instructions

  • Place the pork shoulder into the bottom of the crock pot.
  • In a small bowl, mix together the salt, smoked paprika, black pepper, garlic powder, onion powder, and brown sugar. Sprinkle the seasoning evenly over all sides of the pork, pressing it in gently.
  • Pour the chicken stock around the pork (not directly over it) to avoid rinsing off the seasoning.
  • Cover the slow cooker with the lid and cook on low heat for 5–6 hours or a cooking time of 3.5–4 hours on HIGH.
  • The pork should reach an internal temperature of 180–185°F for the best slicing texture.
  • Remove the pork from the slow cooker and let it rest for 10 minutes on a cutting board. This helps retain its juices when slicing. Slice it into even portions and serve as a complete meal with mashed potatoes.

Notes

  • For an even deeper flavor, sear the roast before slow cooking it. A few minutes on each side in a skillet over medium-high heat does the trick.
  • Once the crock is covered, don’t touch it! 
  • Remember to rest the meat for 10 minutes before slicing it.
  • The cooking liquid makes for a delicious sauce! I usually strain it, add a bit to the pork, and refrigerate the rest for freshening up leftovers.
  • Leftovers will keep for up to 4 days in an airtight container in the refrigerator or in the freezer for up to 2-3 months. I love them warmed up with some leftover sauce or in a sandwich with plenty of mayo.

Nutrition

Calories: 265kcal | Carbohydrates: 4g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 109mg | Sodium: 569mg | Potassium: 614mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg