This slow cooker 5-ingredient apple butter pork is the kind of set-it-and-forget-it supper that reminds me of harvest season back on the farm. When the apples were coming in faster than we could peel them, we’d turn a good share into apple butter, then spoon it over pork for Sunday dinner. Here, I lean on a jar of store-bought apple butter and just four pantry ingredients, then pour everything right over a simple pork loin in the slow cooker. It cooks low and slow into tender, sliceable meat with a sweet, cozy sauce that tastes like it simmered on Grandma’s stove all day—without you hovering over a pot.
Serve this apple butter pork sliced thick with plenty of its sweet-savory juices spooned over the top. It’s lovely alongside buttery mashed potatoes or egg noodles to soak up the sauce, with a simple green vegetable like steamed green beans, peas, or roasted Brussels sprouts. Warm dinner rolls, cornbread, or a slice of crusty bread fit right in with the farmhouse feel. If you like a little brightness on the plate, add a crisp side salad with a tangy vinaigrette or a scoop of coleslaw to balance the richness.
Slow Cooker 5-Ingredient Apple Butter PorkServings: 6
Ingredients
1 (2 1/2 to 3 pound) boneless pork loin roast, trimmed
1 1/2 cups jarred apple butter
1/2 cup low-sodium chicken broth
2 tablespoons Dijon or yellow mustard
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Directions
Place the pork loin in the bottom of a 5- to 6-quart slow cooker, fat side up. Pat it dry with paper towels if it’s very wet so the seasonings stick.
Sprinkle the pork loin evenly with the garlic powder, kosher salt, and black pepper, patting the seasonings lightly onto the surface.
In a medium bowl or large measuring cup, whisk together the jarred apple butter, chicken broth, mustard, and soy sauce until smooth and pourable.
Pour the apple butter mixture evenly over the seasoned pork loin in the slow cooker, making sure the top is well coated and some of the sauce runs down around the sides.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches at least 145°F in the center.
Transfer the cooked pork loin to a cutting board and let it rest for about 10 minutes before slicing. While it rests, skim any excess fat from the surface of the cooking liquid in the slow cooker.
Slice the pork loin across the grain into thick slices. Spoon the warm apple butter sauce from the slow cooker over the pork to serve, tasting and adding a pinch more salt or pepper if needed.
Variations & Tips
For a slightly smoky flavor, add 1/2 teaspoon smoked paprika or a splash of liquid smoke to the apple butter mixture before pouring it over the pork. If you like more tang to balance the sweetness, stir 1 to 2 tablespoons of apple cider vinegar into the sauce. You can swap the pork loin for a pork shoulder of similar weight; it will shred instead of slice and may need an extra hour or so on LOW. For a little heat, add a pinch of red pepper flakes. If you prefer a thicker sauce, transfer some of the cooking liquid to a small saucepan after the pork is done, simmer it for a few minutes to reduce, or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook until it lightly thickens. Leftovers keep well in the refrigerator for several days and make wonderful sandwiches on toasted buns with a slice of sharp cheddar or a scoop of coleslaw.
