This Slow Cooker Pork Roast will become a family favorite in no time! Made with a pork loin roast, apples, and a savory rub, this recipe for crockpot pork roast creates intense flavor with minimal ingredients.
Why This Recipe Works
Pork loin has to be one of my favorite cuts of meat, but it can have a reputation for being a flavorless, dry, or tough cut of meat.
However, when braised low and slow in the crockpot, pork roast becomes tender, and juicy, and easily absorbs the flavor it is being cooked in. In this recipe the pork roast is cooked with sweet apples, tangy mustard, and savory herbs, giving the pork amazing flavor.
Not to mention that using the slow cooker is a hands-off method of cooking, making this pork roast perfect not only for Sunday dinners but also for busy weeknights as well.
This slow cooker pork roast with apples is one of the EASIEST, most flavorful meals you will ever make, and if your family is like mine, they will beg you to make it again and again.
Notes on Ingredients
- Pork Loin Roast--For this recipe, a boneless pork loin roast is best, but of course, you can use a bone-in pork loin roast if that is all you can find or have on hand.
- Apple Cider--use fresh apple cider or hard apple cider. Do NOT use apple cider vinegar--that is a COMPLETELY different product! Apple juice can be substituted for cider with great results. Chicken Stock can be substituted with good results, just not quite as much flavor.
- Mustard--Dijon mustard is best, but you can use any variety of brown mustard, just not yellow mustard.
- Apples--Granny Smith, McIntosh, or Gala apples work well with this pork loin roast. I would not recommend using Red Delicious, as they get mushy and mealy when cooked.
- Onions--Use yellow or sweet onions in this recipe. I don't recommend red onions, as the flavor is not the same.
- Spice Rub--the spice rub is made with garlic powder, onion powder, coriander, thyme, kosher salt, and pepper. If you do not have those spices or do not care for one of them, omit them. Just be sure to at least use kosher salt to season the pork loin well.
How to Cook a Pork Roast in the Slow Cooker
- Cut 6 to 8 three-inch slits in the pork roast.
- In each slit, place two apple slices.
- Combine spices and rub evenly all over the pork roast.
- Place pork in the slow cooker.
- Add the remaining apple slices and onion slices to the slow cooker.
- Mix together apple cider with mustard and pour into the slow cooker.
- Cook on high for 4-6 hours or 8-10 hours on low.
- Remove the pork and let rest for 10 minutes before slicing and serving.
The flavors in this Slow Cooker Pork Roast pair well with Mashed Sweet Potatoes, Instant Pot Baked Sweet Potatoes, or Hasselback Sweet Potatoes. I love adding a Kale Salad, or Brussels Sprouts Salad on the side as well to round out the meal.
If you don't care for sweet potatoes, classic mashed potatoes work as well.
For a unique sandwich, add the sliced pork on buns or biscuits and top with Homemade Coleslaw. YUM!
Store any leftover pork roast in an airtight container in the refrigerator for up to 3 days. Be sure to add the leftover cooking liquid to the container, which will help to keep the pork roast moist.
Alternatively, you can freeze any leftover cooked pork roast with the cooking liquid in a sealed freezer-safe container (leaving a bit of room for the liquid to expand) for up to 3 months. Defrost in the refrigerator overnight and then reheat in the slow cooker on low until warmed through, or heat in the microwave in 1-minute intervals until heated through.
Yes! However, I would only cook the pork tenderloin for 4 hours on low in the slow cooker.
I prefer a leaner cut of meat for this apple pork roast, however, you can use a pork butt, or pork shoulder, and cook for 10 hours on low.
More Pork Loin Recipes
- Crock Pot Pork and Sauerkraut
- Instant Pot Pulled Pork
- Slow Cooker Pork Carnitas
- Slow Cooker Pulled Pork
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this Crockpot Pork Roast, I would love for you to share a comment and a review.
Slow Cooker Pork Roast
- 3 pound pork loin roast
- 1 apple Gala, Golden Delicious, or Granny Smith
- 1 onion quartered
- 12 ounces hard apple cider or regular apple cider
- ¼ cup Dijion mustard
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coriander
- ½ teaspoon dried thyme leaves
- Cut six to eight evenly spaced slits on the surface of the pork roast. Each slit should be about 3-inches wide by 1-½-inch deep. In each slit, place 2 apple slices.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, coriander, and thyme. Rub that mixture evenly over the pork roast.
- Place the seasoned pork into the slow cooker. Lay the onion slices and any remaining apple slices evenly around the pork.
- Mix together the mustard and cider and pour into the slow cooker.
- Cook on low for 8-10 hours or high for 4-6 hours, or until the pork is fully cooked through and tender.
- To serve, remove the pork from the slow cooker. Strain out onions and apple from broth and shred or slice pork and serve with strained braising liquid.
I would suggest using Jonathan apples as they are tart but not sour the way Granny Smith are. If you have trouble finding them, as I do up here in the northern United States, I would suggest Fuji which are also tart. Both Jonathan and Fuji are fantastic just sliced up and eaten with some cheese. Any cheese LOL
I made this for this evening. It smelled incredible all afternoon and was a huge hit! Thank you for this simple and delicious recipe. It will go on regular rotation.
So glad this will become a regular at your house Jill! Thanks for sharing!
My daughter has several food allergies. This is a great make and freeze recipe for her. Thank you.
I am so happy I can help you make recipes suitable for your daughter!
Delicious. We browned the meat first, then sauteed onions in the pan, deglazed with apple cider and poured it over the roast in crockpot. Used two sliced apples, just placed them around meat- did not cut the slits. On high for 2 hours, then low until dinner time. Came out great: tender and flavorful. The aroma was distracting all day. Definitely a keeper.
So glad you enjoyed Heather and I love to hear you are planning on making again! This is a favorite at this house as well!
I don’t know what I did wrong, but this was the driest pork loin I ever made.
Did exactly per recipe, 3 pound loin roast, on low setting for 8 hours. Juice had a nice flavor, but texture was dry. My crock pot is an older model, perhaps the low setting is hotter than newer models? Seemed to be overcooked.
I’ll try to salvage by shredding and using as pork barbecue. From now on, though, it’s instant pot pork for me!
Hi Laurie. I have never had this recipe turn out dry, so I do wonder if it is your model. To cook this in your instant pot, I would cut the pork into 2-inch cubes and cook for 20 minutes on high pressure. I am sorry this was not a success for you!
Many times a pork recipe comes out dry because pork nowadays is bread very very lean. Back in the '60s and 70s it wasn't and pork was always juicy. It's the fact in me that gives it the juiciness. It could just be the cut of your pork. And of course as you stated, it could be the Crock-Pot. I really do love my instapot, but I do have to say for dishes like this where you want the meat and the apples to really meld, slow cooking is the way to go. I've done it both ways and you get more depth of taste with the slow cooking. Fast is great, but not always best LOL