Pour applesauce over raw pork loin, paired with 2 basic additions, into slow cooker for a savory sunday feast that's the one everyone asks for

This slow cooker Amish-style apple pork roast is the kind of set-it-and-forget-it Sunday dinner that quietly becomes legendary in a family. The method is almost disarmingly simple: you place a raw pork loin in the slow cooker, pour applesauce over the top, and add just two basic pantry staples to coax out a deeply savory, gently sweet roast. Versions of pork cooked with apples have deep roots in Pennsylvania Dutch and broader Midwestern farmhouse cooking, where thrifty home cooks leaned on preserved apples and inexpensive cuts of pork to feed a crowd. This pared-down version respects that spirit—minimal fuss, maximum comfort—and is perfect for busy weekends when you still want something that feels like a proper home-cooked feast.

Serve thick slices of the pork loin with a generous spoonful of the applesauce cooking juices over the top. It’s especially good alongside buttery mashed potatoes or egg noodles, with something green and simple like steamed green beans or a crisp cabbage slaw to balance the richness. Warm dinner rolls or crusty bread are great for soaking up the sauce. If you enjoy a little acidity, a spoonful of grainy mustard or a splash of apple cider vinegar at the table brightens the flavors. Leftovers make excellent sandwiches on soft rolls with a bit of the applesauce and some sharp cheddar.

Servings: 6

3 to 3 1/2 pounds boneless pork loin roast, trimmed

Place the thinly sliced onion in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a simple bed that keeps the pork from sticking and adds gentle sweetness.

Pat the pork loin dry with paper towels. Season all over with the kosher salt and black pepper, rubbing it into the surface so it adheres.

Lay the seasoned raw pork loin directly on top of the sliced onions in the slow cooker.

Pour the unsweetened applesauce evenly over the top of the raw pork loin, letting it run down the sides so the meat is mostly coated. This is your main cooking liquid and flavor base, so don’t worry if it looks like a lot.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and an instant-read thermometer inserted into the center registers at least 145°F (63°C).

Once cooked, carefully transfer the pork loin to a cutting board and let it rest for 10 minutes. While it rests, stir the onions and applesauce together in the slow cooker to form a rustic sauce.

Slice the pork loin across the grain into 1/2-inch-thick slices. Serve warm with the onion-applesauce mixture spooned over the top of each portion.

For a slightly sweeter, more autumnal version, use cinnamon applesauce or stir 1/2 teaspoon ground cinnamon into the applesauce before pouring it over the pork. If your applesauce is unsweetened and you prefer a touch of sweetness, add 1 to 2 tablespoons of brown sugar or maple syrup. To lean more savory, tuck 2 smashed garlic cloves around the pork and add a bay leaf to the onions, removing the bay leaf before serving. You can also swap the yellow onion for 1 large sweet onion for a milder, caramel-like flavor. For added richness, sear the seasoned pork loin in a hot skillet with a tablespoon of oil until browned on all sides before placing it on the onions; this adds depth but isn’t necessary for a successful roast. If you’d like a thicker sauce, transfer some of the cooking liquid to a small saucepan and simmer for a few minutes, or whisk in a teaspoon or two of cornstarch mixed with cold water and cook until lightly thickened. Leftovers keep well and can be shredded into the sauce for sandwiches or served over rice for an easy second meal.