Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This recipe came from the recipe book that came with my rival crock pot. I have lost my recipe book so am writing this from memory and experience. This is a wonderful recipe for a tasty, inexpensive, and really easy pork roast. This recipe is for pork butt (shoulder) roast. I do not know if it would work for pork loin or tenderloin roast because they don't have enough fat and may become tough.

Ingredients Nutrition

  • 3 -4 lbs boneless pork butt (shoulder)
  • 14 cup soy sauce
  • 1 large yellow onion
  • salt and pepper
  • any other dry seasoning, your family likes (i use season salt, lemon pepper, garlic powder, onion powder and cayenne pepper)
  • 12 cup water


  1. Season both sides of pork roast with your choice of dry seasonings.
  2. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
  3. This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
  4. While roast is browning, slice large onion into thick slices and separate into rings.
  5. Place 1/2 of the rings in the bottom of the crock pot.
  6. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
  7. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
  8. Cook on low for 8-10 hours or on high for 5 hours.
  9. You may have leftovers depending on family size and is great for sandwiches!
  10. Meat should be falling apart.
Most Helpful

I have the rival cook book. Let me know if you would like me to post the origiinal. Your recipe is very close to the original from the book but alittle different.

xssyh December 12, 2012

This was the best pork roast I've ever eaten! My guys loved it too! I rubbed the pork roast down with Lawry's seasoning salt, browned it in a skillet and followed the rest of the recipe to a T. Perfect!

CMRath November 24, 2009

Succulent! I punctured the roast and stuck in garlic cloves. Quite Delicious!

number12 February 24, 2011