This slow cooker 3-ingredient apple butter pork roast is the kind of cozy, fall-apart tender Sunday dinner my uncle used to make when the whole family piled into his house after church. He swore by keeping it simple: a good pork roast, a jar of apple butter, and just a touch of seasoning blend to coax out all that deep, caramelized flavor. Everything melts together in the slow cooker into a dark golden roast that practically shreds with a spoon, swimming in thick, savory-sweet juices. It’s the kind of “set it and forget it” recipe that feels special enough for a spring holiday table, but easy enough for any busy weeknight.
Serve this apple butter pork roast right from the slow cooker, spooning plenty of those dark, glossy juices over the meat. It’s wonderful with buttery mashed potatoes or creamy mashed sweet potatoes to soak up the sauce, plus a simple green side like steamed green beans or a tossed salad to balance the richness. Warm dinner rolls or crusty bread are perfect for sopping up every last bit of the apple glaze. For a spring holiday meal, pair it with roasted carrots and baby red potatoes, and maybe a light fruit salad on the side.
Slow Cooker 3-Ingredient Apple Butter Pork RoastServings: 6
Ingredients
3 to 4 pounds boneless pork shoulder or pork butt roast, trimmed of excess hard fat
1 18-ounce jar apple butter
2 tablespoons onion soup mix (dry packet style, such as Lipton or store brand)
Directions
Place the pork roast into the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap. This helps the fat baste the meat as it cooks so it becomes extra juicy and fall-apart tender.
In a medium bowl, stir together the apple butter and the dry onion soup mix until the mixture is smooth and evenly combined. This simple blend becomes a rich, savory-sweet glaze as it cooks.
Pour the apple butter mixture evenly over the pork roast, making sure the top and sides are well coated. Use a spatula or spoon to spread it over any exposed areas so the whole roast is covered.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Low and slow will give you the most tender, juicy result.
Once the pork is done, use two forks to gently pull and shred the roast right in the slow cooker, leaving some larger chunks if you like. Stir the meat into the thick, dark brown apple-onion juices so everything gets coated in the caramelized glaze.
Taste the pork and juices; if desired, season lightly with a pinch of salt or black pepper to your family’s liking. Let the shredded pork sit in the slow cooker on WARM for 10 to 15 minutes so it can soak up even more of the flavorful liquid.
Serve the apple butter pork roast straight from the slow cooker, spooning extra juices and glaze over the top of each portion. Any leftover pork and sauce can be cooled and refrigerated in an airtight container for up to 3 to 4 days, and reheats beautifully for sandwiches or easy lunches.
Variations & Tips
For picky eaters, you can keep the roast in larger chunks instead of fully shredding it, so it feels more like a traditional roast and less like pulled pork. If your family prefers a slightly less sweet flavor, stir 1 to 2 tablespoons of apple cider vinegar or Dijon mustard into the apple butter and onion soup mix before pouring it over the roast (this technically adds an ingredient, but it’s optional and helpful if you want more tang). For a milder onion flavor, use only 1 tablespoon of the onion soup mix and save the rest for another recipe. If you don’t have pork shoulder, a boneless pork loin roast will work; just cook on LOW and start checking for doneness around 6 to 7 hours so it doesn’t dry out. To make this holiday-special, sprinkle a pinch of ground cinnamon or dried thyme over the roast before cooking for a gentle, warm aroma. Leftovers are wonderful piled on soft rolls for sandwiches, tucked into tortillas for quick tacos, or served over rice with a spoonful of the thick apple glaze on top.
