This a perfect recipe for fall – using apples (in season and on sale!) and pork – both playing so nice together. It reminded me of sweet version of pulled pork. This recipe is adapted from Not Your Mother’s Slow Cooker Cookbook (Amazon link) – a true gem of a slow cooker cookbook, if you’re looking for one.
Slow Cooker Pork Roast with Apples
Author: Heather
Recipe type: Slow Cooker, Pork
Ingredients
- 3-4 pound pork roast (either pork shoulder or pork loin) - trimmed of visible fat, rinsed and dried with paper towel, seasoned with salt and pepper
- 6-7 tart cooking apples - peeled, cored and quartered
- ⅓ cup apple juice, fruity white wine or Champagne
- ¼ cup firmly packed light brown sugar
- 1½ teaspoon ground ginger
Instructions
- Preheat a large skillet on high heat. Add a little oil to the pan. Once oil is hot, toss the pork roast into the hot pan and brown on all sides.
- Throw all the apples into the slow cooker. Put the browned roast on top of the apples in the slow cooker.
- Combine apple juice, brown sugar and ginger in a small bowl and pour over roast.
- Cover and cook on high for 1 hour. Reduce to low heat and cook until fork tender for 7 to 8 hours. I think we just cooked ours on medium for 7-8 hours to avoid the hassle of changing the temp after an hour.
- After it’s cooked, if your pork is still in a solid state (not completely shredded) you can transfer to a warm platter and let it rest 10 minutes before serving. Our pork had completely fallen off the bones and resembled a pulled pork – this is probably because we used a roast instead of the suggested pork loin.
- Serve over rice, mashed potatoes or other starch.
What’s cooking in your slow cooker today? Let us know in the comments!
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