This slow cooker 4-ingredient Amish cherry pork roast is one of those simple, almost old-fashioned recipes that feels like a little secret. A neighbor shared it with me years ago, and I was shocked that something so rich and sticky-sweet came from just a handful of pantry staples. The pork cooks low and slow until it’s incredibly juicy, while a mix of cherry preserves and tangy ingredients turns into a thick, glossy glaze that clings to every slice. It has that cozy, farmhouse feel you’d expect from Amish-style comfort food, but it’s easy enough to throw together on a busy weekday morning.
Serve this cherry-glazed pork roast sliced thick with the extra sticky juices spooned over the top. It’s wonderful with creamy mashed potatoes or buttered egg noodles to soak up the sauce, and a simple side of green beans, roasted carrots, or a crisp salad helps balance the sweetness. Warm dinner rolls or crusty bread are perfect for mopping up the glossy cherry drippings on the pan. For a more casual meal, pile the sliced pork onto soft rolls with a little extra glaze for a sweet-and-savory sandwich that kids usually devour.
Slow Cooker Amish Cherry Pork RoastServings: 6-8
Ingredients
3 to 4 lb boneless pork shoulder or pork butt roast, trimmed of excess fat
1 1/2 cups cherry preserves (with whole cherries, not jelly)
1/2 cup apple cider vinegar
1/2 cup packed light brown sugar
Directions
Line a baking sheet with aluminum foil and set it aside for later. This will be for finishing the roast under the broiler to get that dark, sticky, caramelized glaze on the outside.
Place the pork roast in the slow cooker, fat side up if there is a fat cap. Pat it dry with paper towels so the glaze sticks better.
In a medium bowl, whisk together the cherry preserves, apple cider vinegar, and brown sugar until well combined. It should look glossy and slightly thick, with whole cherries still visible.
Pour the cherry mixture evenly over the pork roast, turning the roast once or twice with tongs to coat all sides. Spoon some of the preserves and cherries on top so they rest over the meat.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork but still holds together in large pieces.
Once the pork is tender, carefully lift the roast from the slow cooker and place it onto the foil-lined baking sheet, keeping it in as much of a solid piece as you can. Spoon some of the cherry chunks from the slow cooker over the top of the roast.
Pour some of the thickened juices from the slow cooker over the roast on the baking sheet, just enough to coat it well and create a shallow pool of glossy liquid around the meat. Reserve the rest of the juices in the slow cooker on the “warm” setting.
Adjust your oven rack so the roast will sit a few inches under the broiler, then preheat the broiler on HIGH. Let the roast rest while the broiler heats so the glaze can settle on the surface.
Broil the pork roast for 4 to 7 minutes, watching closely, until the cherry glaze is dark, sticky, and caramelized in spots, with glossy ruby juices pooling around the meat. Rotate the pan once if needed for even browning, but do not walk away or it can scorch quickly.
Remove the baking sheet from the oven and let the pork rest for about 10 minutes. Spoon some of the pan juices back over the top to emphasize that shiny glaze.
Transfer the roast to a cutting board and slice or gently pull into thick chunks. Arrange the pieces on a serving platter and pour any remaining pan juices and cherries over the top. If you like extra sauce, ladle a bit of the warm slow cooker juices over the platter as well.
Serve the pork hot, with the sticky cherry glaze and softened cherries spooned over each portion.
Variations & Tips
For milder sweetness, use 1 cup cherry preserves and 1/2 cup unsweetened applesauce in place of part of the preserves; this keeps the fruitiness but tones down the sugar a bit for kids who don’t love very sweet meats. If your family likes a little heat, stir 1/2 to 1 teaspoon of crushed red pepper flakes into the cherry mixture before pouring it over the pork for a sweet-and-spicy kick. You can swap pork shoulder for a leaner pork loin roast, but reduce the cooking time slightly and keep an eye on it so it doesn’t dry out; loin is done when it reaches about 145°F in the center and is just tender. For a more tangy, almost barbecue-style flavor, replace half of the apple cider vinegar with prepared yellow mustard or a mild Dijon. If you want a thicker, more spoonable sauce, after removing the roast, pour the cooking juices into a saucepan and simmer for 5 to 10 minutes until reduced and syrupy, then drizzle over the sliced pork. Leftovers make great sandwiches—pile the cold sliced pork on rolls, top with a bit of extra warmed cherry glaze, and add sliced pickles or coleslaw for crunch. For especially picky eaters, serve the cherry glaze on the side: cook the pork plain with just salt and a splash of water in the slow cooker, then warm the cherry mixture separately on the stove and let everyone decide how much to add to their plate.
