Slow Cooker Pork With Apples and Silky Purée
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Slow cooker pork roast with apples is a hearty comfort food that features a boneless pork loin, slices of sweet apples, a splash of wine, and a handful of everyday herbs and spices. Cooking this pork low and slow in a Crockpot delivers fork-tender meat and a silky apple puree that makes everyone want seconds. This slow cooker apple pork roast couldn’t be easier to make, and packs plenty of flavor.
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What you’ll love about this recipe
Ingredients
Here’s a handly list for shopping:
- Boneless pork loin roast (pork shoulder and pork tenderloin can be swapped in)
- Apples (try granny smith apples for some tartness, or use gala, fuji, jonagold, or honey crisp)
- Onion (yellow or sweet both work well)
- Olive oil
- Fresh garlic
- Fresh rosemary
- Dried fennel seed
- Sea salt
- Black pepper
- Dijon mustard (or spicy brown or whole grain mustard)
- White wine (like sauvignon blanc or pinot grigio) or swap with apple cider or apple juice for an alcohol-free version
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How to make slow cooker pork roast with apples
For more detailed instructions and ingredient amounts, scroll down to the recipe card.
- Prepare the ingredients: Mince the garlic and rosemary, chop the apples and onion.
- Make a paste with garlic, rosemary, fennel, olive oil, salt and pepper. Spread the paste over the pork loin.
- Warm a skillet with olive oil over medium-high heat and brown the pork on all sides. This helps lock in the flavor.
- Place the chopped onions and apples into the slow cooker, then set the browned pork roast on top. Pour in the wine; cover and cook for 4 to 5 hours.
- Remove the pork and keep it warm. Use an immersion blender to blend the apple and onion mixture with dijon mustard until smooth.
- Slice or shred the pork and serve with the apple purée.
Oven Instructions
You can make this dish in the oven by following the first three steps, and then layer the apples and onions in a Dutch oven, place the seared pork on top, and cook covered at 325°F for about three hours. Puree the cooked apples and onions, shred the pork, and combine with the sauce.
Tips For Success
- If the apple purée is too tthick after blending, thin it out with a splash of water or wine.
- Too thin? Stir in an spoonful of applesauce or a mix of flour and water to thicken it.
- Internal temperature of pork should reach at least 145°F, but the longer the pork cooks, the more tender it will be for this recipe.
- If using pork shoulder, expect the sauce to be slightly richer due to the higher fat content.
- Instead of slicing the pork loin after slow cooking, shred it and toss it in the purée before serving.
- If you don’t have an immersion blender, you can scoop the apple mixture into a blender and blend into a puree.
Serving suggestions
This dish pairs well with roasted brussels sprouts, roasted butternut squash, baby potatoes, mashed potatoes or baked sweet potatoes.
How to Store and Use Leftovers
Storing
Keep leftover slow cooker apple pork roast in an airtight container in the fridge for up to four days. To reheat, warm on top of the stove over low or in the microwave.
Leftover Remix
Turn leftovers into a dinner remix: pile the pork onto a soft roll with some coleslaw for a pulled pork sandwich, tuck it into a wrap with lettuce and diced apples, serve it over mashed potatoes or rice for a quick, comforting meal. Leftover pork and apples also makes a great sandwich, wrap or tossed into salads or to round out a rice bowl.
Recipe Variations
Make it sweet – Add a drizzle of honey or maple syrup right before cooking for a touch of extra sweetness.
With pears – Swap the apples for pears for a twist.
Warm Spices – Stir in a spoonful of cinnamon and a pinch of nutmeg for a fall-inspired flavor.
Recipe FAQs
Yes, you can use either cut of meat. To make a slow cooker pork tenderloin which is leaner and smaller in size, the cook time will have to be adjusted to about 2 1/2 hours. A pork shoulder will cook for the same amount of time as the pork loin, but it does contain more fat so the puree may be greasy. Internal temperature of pork should be at least 145 degrees f.
This recipe can easily be braised in the oven. Follow the recipe instructions to prepare the ingredients and instead of placing the apples and onions in a slow cooker, place them in a heavy dutch oven with the seared meat on top. Cover and cook in a preheated 325-degree f oven for 3 hours. Once the pork is cooked, remove it from the pan, puree the sauce and shred the meat.
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Slow Cooker Pork Roast with Apple puree
Ingredients
- 6 medium apples Granny Smith, Gala or Honeycrisp
- 1 small onion rough chopped
- 3 pound pork loin rib end or boneless ribs
- 1 tablespoon [olive oil] Divided
- 2 cloves garlic Crushed
- 1 teaspoon fresh rosemary Chopped
- 1 teaspoon [fennel]
- 1/4 teaspoon [sea salt]
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon [dijon mustard]
- 1/2 cup white wine apple cider or water
Instructions
- Add the garlic, rosemary, fennel, salt, and pepper to 1 tablespoon of oil and rub it over the meat
- Heat the remaining olive oil (1 tablespoon) in a heavy skillet.
- Once the skillet is hot, seer the meat on each side and transfer to a plate and set aside
- Slice the apples and onions and layer them on the bottom of the slow cooker. Place the meat on top of the onions and apples, pour in the wine and cook on low heat for 4 1/2 hours.
- Remove the meat from the slow cooker and set it aside.
- Use an immersion blender to blend the apples and onions with the mustard and wine until it turns into a thick puree. Adjust the consistency by adding a little water or wine.
- Shred the meat using 2 forks and toss the puree with the meat.
Notes
Keep leftover slow cooker apple pork roast in an airtight container in the fridge for up to four days. To reheat, warm on the stove over low or in the microwave. Try adding leftover pork to a roll with some coleslaw, or serve with mashed potatoes or rice for a quick meal. TIPS:
- If the apple sauce is too thick after blending, thin it with a splash of water or wine.
- Too thin? Stir in a spoonful of applesauce or a mix of flour and water to thicken.
- Internal temperature of pork should reach at least 145°F for safe eating.
- If using pork shoulder, expect the sauce to be a little richer due to the extra fat.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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