Easy Pork Roast (Slow Cooker or Instant Pot)

This easy pork roast is loaded with savory flavor and becomes beautifully tender and juicy in the slow cooker or Instant Pot. Add mashed potatoes and gravy for a comforting meal that practically guarantees seconds. Or thirds.

Why This Pork Roast Recipe Works in the Slow Cooker or Instant Pot

• Designed for sliceable pork roast. This easy pork roast cooks to 180–190°F (82–88°C) for tender, juicy slices—not shreddable pulled pork. If you're looking for shreddable, try my Instant Pot Carnitas or Instant Pot Pulled Pork, or browse my collection of pork recipes.
• Big flavor with simple ingredients. Inspired by my mother-in-law's oven version, this pork roast is adapted using accessible pantry spices you can find anywhere.
• Works in a slow cooker (Crock-Pot) or pressure cooker (Instant Pot). Clear timing guidance makes it reliable no matter which appliance you use.
• One-pot dinner option. Cook the boneless pork shoulder, potatoes, and gravy together for a full pot roast-style dinner without juggling multiple burners and dirtying more dishes.
• Tested for consistent results. After plenty of testing (including a few late dinners), this simple method ensures beautifully cooked pork every time.
• Naturally clean and gluten-free. No seasoning packets or canned soup—just real ingredients and deeply flavorful results.

When I first tasted my mother-in-law's oven-roasted pork shoulder, I couldn't stop eating it. I knew I wanted to create an easy version that worked in both the slow cooker (or Crock Pot) and Instant Pot pressure cooker—ideally one that could handle the pork, potatoes, and gravy all in one simple dinner (like my Instant Pot Meatloaf and Mashed Potatoes). Matching her shrimp masala seasoning and garlic-jalapeño oil flavor using everyday ingredients took some testing, but the result is a deeply savory pot roast-style meal that's both accessible and dependable.

Ingredients You'll Need

These simple ingredients come together to make a tender, sliceable pork roast in the slow cooker or Instant Pot.

Pork Roast

• Boneless pork shoulder (or pork butt/Boston butt) – For a classic pot roast-style pork roast, boneless pork shoulder is the best cut of pork. It contains more fat than leaner cuts, which means more flavor and better texture. I typically buy mine at Costco, but it's widely available at most grocery stores. Bone-in pork shoulder can also work, though it may require additional cooking time.

Dry Rub

These simple spices mimic the savory warmth of Ellen's shrimp masala seasoning:

• Kosher salt
• Ground coriander
• Ground black pepper
• Ground cumin
• Garlic powder – Omit if using garlic-infused oil.
• Smoked paprika
• Cayenne (optional) – Doesn't make the roast spicy, but adds depth.

For Cooking

• Extra virgin olive oil or garlic-infused olive oil – For searing. The roast is well marbled, so a little oil goes a long way.
• Chicken bone broth – Helps bring the Instant Pot to pressure and creates flavorful drippings for gravy. I love using my homemade chicken bone broth recipe, but a good-quality store-bought version works just fine.

For Mashed Potatoes (Optional)

If you'd like to cook potatoes in the same pot as the pork roast, you'll need:

• Red potatoes – My favorite for this recipe because they hold their shape and have great flavor. Leave them whole (skins on) in the Instant Pot; cut into 1½-inch pieces for the slow cooker (slightly annoying, but worth it).
• Milk – I use almond milk to keep this Paleo / Whole30-friendly, but any milk works.
• Butter or ghee – For richness.
• Seasoning – Kosher salt, freshly ground black pepper, and garlic powder or garlic-infused oil.

For Gravy (Optional, but Highly Recommended)

Coriander and cumin make the most incredible gravy for pork roast, so skip the gravy at your own peril.

To thicken the drippings, you can use (pick one):

• Tapioca starch + cold water
• Xanthan gum – A low carb, quick option
• Your thickener of choice – adjust quantity as needed

Find a full list of ingredients and quantities in the recipe card below.

Best Cut of Pork for Pork Roast

When making a pork roast in the slow cooker or Instant Pot, the best cut of pork is boneless pork shoulder (also called pork butt or Boston butt).

Why Pork Shoulder Works Best

Pork shoulder has more fat and connective tissue than leaner cuts, which means:

• More flavor
• Better moisture retention
• Tender, sliceable texture when cooked to 180–190°F (82–88°C)
• Forgiving results in both the slow cooker and pressure cooker

This makes it ideal for a pot roast-style pork roast.

Can I Use Pork Loin Instead?

Technically, yes—but I don't recommend it for this recipe. Pork loin and pork shoulder are not interchangeable—they behave very differently once heat gets involved.

Pork loin is much leaner, so it cooks differently and can dry out quickly. It won't have the same rich, tender texture as pork shoulder. If you're looking for a lean pork roast recipe, pork loin deserves gentler treatment.

What About Bone-In Pork Shoulder?

Bone-in pork shoulder will also work, but you may need to increase the cooking time slightly. Use an instant read thermometer and cook until the internal temperature reaches 180–190°F (82–88°C) for sliceable meat.

How to Make a Pork Roast

You can make this recipe for pork roast in either the Instant Pot or the slow cooker. Both methods give you tender, sliceable pork shoulder with rich drippings that turn into next-level gravy.

Choose your appliance, and let's get cooking!

Instant Pot Method

1. Prepare Pork Shoulder

Pat the pork shoulder dry with paper towels and trim any large, thick pieces of excess fat around the edges. Don't get obsessive—just clean it up a bit.

2. Make the Dry Rub

In a bowl large enough to fit the entire roast, combine the dry rub ingredients, then coat the pork evenly on all sides. This simple spice blend brings the flavor, so don't skimp.

3. Sear for Maximum Flavor

Hit “Sauté” on the Instant Pot and let the pot get hot. Add the olive oil, swirl the pot to coat the bottom, and then sear the pork for about 3 minutes per side until golden brown. Don't skip the sear as this is where flavor is built. Remove the pork back to the large bowl.

4. Deglaze (a.k.a. Don't Waste the Good Stuff)

Hit "Cancel," then slowly pour the chicken bone broth into the pot. Use a silicone spatula to scrape up all those browned bits from the bottom. That's flavor. We're keeping it.

5. Add Potatoes (Optional) and Set Up the Roast

If you're making mashed potatoes in the same pot (because one-pot magic is where it's at), place the whole potatoes in the bottom. Set the trivet on top, then place the pork roast over the trivet.

If not using the potatoes, simply place the roast on top of the trivet over (not directly in) the broth.

6. Pressure Cook

Seal the lid and cook on High Pressure for 60–70 minutes. If your roast is closer to 4 pounds, aim for 70 minutes.

Let it naturally release for 15 minutes, then quick release the remaining pressure.

7. Check Temperature

Use an instant read thermometer to check the thickest part of the roast.

145°F (63°C) = safe to eat

180–190°F (82–88°C) = tender, sliceable pork shoulder

We're aiming for the second one. If it's not quite there, simply reseal and pressure cook for another 5–10 minutes. Pork shoulder is forgiving—it just needs time.

8. Rest (Don't Skip This!)

Transfer the roast to a platter and let it rest for 5 minutes before slicing.

Resting = juicy pork.
Skipping = dry regret.

9. Mash the Potatoes (Optional)

If you cooked potatoes, transfer them to a bowl and mash with milk, butter or ghee, salt, pepper, and garlic. Taste. Adjust. Try not to eat half of them straight from the bowl. They will have a brownish hue due to soaking up pork broth juices. That's okay as they'll be full of flavor.

10. Make the Gravy (Optional, but highly recommended)

Skim excess fat from the cooking liquid using a spoon or a fat separator (which makes it so easy). Hit "Sauté" and bring the drippings to a gentle boil. Whisk in a slurry of tapioca starch and cold water, cooking 1–2 minutes until thickened, adding more slurry if needed.

For a low carb option, sprinkle xanthan gum directly into the bubbling liquid while whisking constantly, adding more if it's not thick enough (a little goes a long way).

Taste and adjust seasoning. Then resist the urge to slurp it all straight from the spoon.

Slow Cooker or Crock-Pot Method

1. Trim and season the pork. Pat the pork shoulder dry and trim excess fat. Rub evenly on all sides with the prepared dry rub.
2. Sear for flavor. Heat olive oil in a large skillet over medium heat. Sear the pork for about 3 minutes per side until golden brown. (Yes, this step matters.)
3. Deglaze and transfer. Pour the chicken broth into the hot skillet and scrape up any browned bits. Transfer the broth and pork—along with any juices—into the slow cooker.
4. Add potatoes (optional). Tuck chopped potatoes under and around the roast if making mashed potatoes alongside.
5. Cook on LOW. Cover and cook for about 5 hours on LOW, or until the internal temperature reaches 180–190°F (82–88°C) for tender, sliceable pork. High heat is not recommended for this cut.
6. Rest before slicing. Remove the roast and let it rest for 5 minutes before slicing to keep it juicy.
7. Make mashed potatoes and gravy (optional). Mash the cooked potatoes as directed and thicken the drippings into gravy in a saucepan on the stovetop.

See the recipe card below for full details on each method.

What Temperature Should Pork Roast Be?

According to USDA food safety guidelines, pork roast is safe to eat at 145°F (63°C). However, for tender, sliceable pork shoulder, you'll want the internal temperature to reach 180–190°F (82–88°C). At this higher temperature, the connective tissue breaks down, resulting in juicy, fork-tender slices rather than chewy meat.

If you prefer shreddable pork, cook it closer to 200–205°F (93–96°C).

Can I Cook Potatoes with Pork Roast?

Yes—and I highly recommend it. You can cook potatoes alongside pork roast in both the Instant Pot and slow cooker. Leave them whole (skins on) in the Instant Pot; for the slow cooker or Crock-Pot, cut them into 1½-inch pieces so they cook evenly and the skins don't toughen.

Cooking them in the same pot allows the potatoes to absorb some of the savory pork drippings—which makes for incredibly flavorful mashed potatoes. They may take on a slightly tan color from the cooking juices, but that just means more flavor.

How to Make Gravy from Pork Roast Drippings

Making gravy from pork roast drippings takes just a couple of minutes. After removing the pork, skim excess fat from the cooking liquid, then bring the remaining broth to a simmer and thicken with a tapioca flour slurry or xanthan gum. The result is a rich, savory gravy perfect for sliced pork and mashed potatoes.

Leftover Pork Roast Ideas

While this pork roast tends to disappear quickly, leftovers (if you're lucky enough to have them) are incredibly versatile. Here are a few easy ways to use them up:

• Sandwiches – Pile sliced pork onto toasted bread with mashed potatoes and gravy, or go in a bánh mì-inspired direction with crunchy veggies and fresh herbs.
• Fried rice or stir fry – Chop the pork and toss it into a quick skillet dinner with rice (or cauliflower rice), vegetables, and a splash of soy sauce or coconut aminos.
• Pizza topping – Thinly slice or chop the pork and add it to homemade pizza with caramelized onions and a little mozzarella.
• Soup or stew – Stir chopped pork into vegetable soup or add it to a simple broth with potatoes and greens for an easy next-day meal.