Crock-Pot Pork Roast with Apples and Onions is made in the slow cooker so it’s tender, juicy and perfect for fall and winter.
One of my favorite meals to cook in the Crock-Pot is pork roast, and we have it often during the fall and winter months. It makes a wonderful Christmas dinner, and it’s always on the menu for New Year’s Day — gotta do everything we can for good luck! I try to make it a little different each time, but lately, we’re loving this Crock-Pot Pork Roast with Apples and Onions.
I used to always make pork roast in the oven. This was the way my mom made it and my grandma made it, and just about everyone else is I know made roasts this way too. The only problem is that you have to watch and baste the meat so that it doesn’t get too dry.
But when you make a pork roast in the slow cooker, this isn’t a problem. You just put the roast in, and a few hours later, it’s cooked to perfection!
And, I’ve found that adding apples and plenty of onions keeps the meat extra juicy. It’s almost like making applesauce along with the pork. Since we usually serve applesauce with pork anyway, this saves a step, and it’s tastier too.
It’s also a great way to use up any extra apples you may have. I found an uneaten apple in my teen’s lunchbox the other day, and I just tossed it into the Crock-Pot along with the pork — after I washed and peeled it, of course!
I also add some cinnamon because it goes so well with apples and a little Dijon mustard for a little extra spice, and result is just plain awesome!
Ingredients for Crock-Pot Pork Roast with Apples and Onions
Crock-Pot Pork Roast with Apples and Onions
Ingredients
- 1 boneless pork loin roast
- 3 Granny Smith apples washed, peeled and sliced
- 2 small yellow or white onion chopped
- 3 cloves of garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
Instructions
- Pour the olive oil on the bottom of the Crock-Pot, and add the onions.
- Place the roast on top of the onions, and season with the salt and pepper.
- Spread the mustard over the roast, and add the garlic cloves over the mustard.
- Add the apples and cinnamon, and cook on high for about 4 hours, and switch to low until done.
- The exact cooking times may vary depending upon the size of the roast, but when it reaches 160 degrees, it's done.
Before I serve the pork roast, I like to mush the garlic over the top and mix it with the mustard. Sometimes, I’ll even add another apple before the roast is ready and let it cook just until soft so that the kids can see the apple slices. The original ones get pretty thin by this time.
I also pour the gravy, along with the apples and onions, into a bowl and serve it with the roast — yum!
The last time I made this Crock-Pot pork roast, I left to pick the kids up from school, and, and when we came home, the house, and even the garage, smelled wonderful!
Thanks for reading, and have a super day!
Hannah says
Are you able to cook this recipe from frozen? New mama here and I haven’t done pork roast.
Dee says
I’ve used a frozen roast before, but you’ll just have to cook it longer. I usually start early in the day, and it’s ready by dinnertime. 🙂
Elise says
I have this in my crockpot right now. I added some fresh rosemary and sage. Serving with mashed potatoes. It already smells wonderful!
Dee says
That sounds wonderful! Hope it tasted good!