This slow cooker 5-ingredient cherry barbecue pork is one of those set-it-and-forget-it meals that makes busy weekends feel a little easier. The whole idea is wonderfully low-effort: you literally pour a can of red cherry pie filling over a frozen raw pork loin, add three pantry staples, and let the slow cooker do its thing. The cherries melt into a sweet-tangy barbecue-style sauce that tastes like you fussed way more than you did. It’s become a go-to in my house for days packed with kids’ activities, errands, or when I just don’t feel like hovering over the stove.
I like to shred this cherry barbecue pork and pile it onto toasted brioche buns with a scoop of coleslaw on top. It’s also great over mashed potatoes, rice, or buttered egg noodles to soak up all that sweet-savory sauce. Add a simple green salad, roasted green beans, or steamed broccoli on the side to balance the richness. Leftovers make an easy meal prep lunch—just reheat and tuck into tortillas for quick tacos or serve with roasted veggies for a no-fuss bowl.
Slow Cooker Cherry Barbecue Pork LoinServings: 6
Ingredients
1 (2 1/2 to 3 pound) frozen raw pork loin
1 (21-ounce) can red cherry pie filling
1/2 cup barbecue sauce (your favorite store-bought)
2 tablespoons soy sauce
1 teaspoon garlic powder
Salt and black pepper, to taste (optional, for serving)
Directions
Place the frozen raw pork loin in the bottom of a 5- to 7-quart slow cooker, laying it flat so it sits evenly.
Open the can of red cherry pie filling and pour it directly over the top of the frozen pork loin, spreading it a bit with a spoon so most of the meat is covered.
In a small bowl, stir together the barbecue sauce, soy sauce, and garlic powder until well combined.
Pour the barbecue mixture over the cherry-covered pork loin, letting it seep down around the sides. Do not add extra water or broth; the pork and cherries will release plenty of liquid as they cook.
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 loin is fully cooked through and very tender. The internal temperature should reach at least 145°F (63°C), but for shreddable texture, aim closer to 190°F (88°C).
Once cooked, carefully transfer the pork loin to a large cutting board or shallow dish. Let it rest for about 5 to 10 minutes so it’s easier to handle.
While the pork rests, skim any excess fat from the top of the sauce in the slow cooker, if needed. Taste the sauce and adjust with a pinch of salt or pepper if you like.
Shred the pork using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the cherry barbecue sauce until everything is well coated.
Switch the slow cooker to WARM and let the pork sit in the sauce for 10 to 15 minutes so it can soak up more flavor. Serve on buns, over rice, or with your favorite sides.
Variations & Tips
For a smokier flavor, use a smoky barbecue sauce and add 1/2 teaspoon smoked paprika to the sauce mixture. If you prefer more tang than sweet, stir in 1 to 2 tablespoons of apple cider vinegar at the end of cooking to brighten the sauce. You can also add a little heat with 1/4 teaspoon crushed red pepper flakes or a dash of hot sauce. For a slightly less sweet version, use only 3/4 of the can of cherry pie filling and reserve the rest for another use. If you don’t have soy sauce, you can substitute Worcestershire sauce for a similar savory depth. Leftovers freeze well—cool completely, then pack into freezer bags with some of the sauce and freeze for up to 3 months. For food safety, always start with a solid, intact frozen pork loin (not a large bone-in roast) so it can thaw and cook evenly in the slow cooker. Cook on LOW or HIGH only in a standard electric slow cooker; do not use a “keep warm” setting for cooking. Make sure the pork reaches a safe internal temperature of at least 145°F (63°C), measured in the thickest part with a meat thermometer, and refrigerate leftovers within 2 hours of cooking.
