This 5-ingredient slow cooker apple butter pork roast is the kind of set-it-and-forget-it meal that makes busy days feel a little easier and a lot more delicious. You literally drop a frozen pork shoulder into the crock pot, pour four simple pantry ingredients over the top, and let it slowly cook into tender, pull-apart meat surrounded by a sweet-and-savory amber spiced puree. It’s perfect for feeding a hungry family or a small crowd, and it has that cozy Midwestern potluck feel without a lot of fuss.
Serve this apple butter pork piled onto fluffy mashed potatoes, buttered egg noodles, or over steamed rice so all that saucy, amber puree has something to soak into. It’s also wonderful on toasted sandwich rolls with a slice of sharp cheddar or coleslaw tucked on top. Round out the meal with a simple green salad, roasted carrots or green beans, and a pan of warm dinner rolls or cornbread. A crisp apple cider or iced tea on the side really brings out the apple flavor in the roast.
5-Ingredient Slow Cooker Apple Butter Pork RoastServings: 8
Ingredients
1 (3–4 lb) bone-in or boneless pork shoulder, frozen solid
1 cup apple butter
1/2 cup unsweetened applesauce
1/4 cup apple cider vinegar (or apple juice for milder flavor)
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
Place the frozen pork shoulder directly into the bottom of a large slow cooker, fatty side up if you can tell. It will sit in the center of the crock with space around it for the sauce.
In a medium bowl, whisk together the apple butter, applesauce, apple cider vinegar, kosher salt, cinnamon, garlic powder, and black pepper until you have a smooth, amber-colored spiced puree.
Pour the apple butter mixture evenly over and around the frozen pork shoulder, letting it run down the sides so the meat is mostly coated and the bottom of the slow cooker is surrounded by the puree.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is very tender and easily pulls apart with a fork. Avoid opening the lid more than necessary so the heat stays in and the roast cooks evenly from frozen.
Once the pork is tender, carefully transfer the shoulder to a large cutting board or shallow dish. Skim any excess fat from the surface of the cooking liquid in the slow cooker if desired.
Use two forks to shred the pork, discarding any large pieces of fat or bone. Return the shredded meat to the slow cooker and stir it into the warm apple butter sauce until everything is well coated and juicy.
Taste and adjust seasoning if needed, adding a pinch more salt, pepper, or a splash of apple cider vinegar for brightness. Turn the slow cooker to WARM and let the pork sit in the sauce for 10–15 minutes so the flavors soak in before serving.
Variations & Tips
For a milder, kid-friendlier version, use apple juice instead of apple cider vinegar and cut the black pepper in half. If your family likes a little kick, add 1/4 teaspoon crushed red pepper flakes or a dash of hot sauce to the apple butter mixture. You can swap the cinnamon for pumpkin pie spice for a slightly different warm fall flavor, or add a teaspoon of dried thyme for a more savory note. If you prefer less sweetness, use a low-sugar apple butter and unsweetened applesauce, and add an extra pinch of salt. This pork is great for sandwiches—pile it on slider buns with coleslaw for parties or game day. For picky eaters who don’t like visible sauce, shred some of the pork and serve it plain on one side of the plate, then drizzle just a little of the apple butter sauce over the top so they can taste it without feeling overwhelmed. Food safety tips: Always start with a solidly frozen, intact pork shoulder from a trusted source. Cooking a large roast from frozen in the slow cooker is safest when you use the LOW setting for a long period (8–10 hours), ensuring the internal temperature passes through the danger zone (40°F–140°F) steadily and reaches at least 190°F–200°F for pull-apart tenderness. Avoid using the “keep warm” setting to cook from frozen; it’s only for holding food that is already hot. Do not leave the roast sitting out on the counter to thaw before cooking—thaw in the refrigerator if you decide not to cook from frozen. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days, or freeze for up to 3 months.
