This 4-Ingredient Slow Cooker Vintage Crabapple Pork is one of those old-fashioned, comforting meals that feels special without asking much from the cook. Using whole canned spiced crabapples gives the pork a sweet-tart flavor and a beautiful glossy finish, while the slow cooker does the heavy lifting. It has that cozy Midwestern potluck spirit to it, the kind of supper that makes a simple family dinner feel a little memorable.
Serve this pork with buttery mashed potatoes, steamed rice, or egg noodles to catch all that sweet and savory sauce. A side of green beans, roasted carrots, or a crisp cabbage slaw balances the richness nicely, and warm dinner rolls are always welcome at the table if you want to stretch the meal for a hungry family.
4-Ingredient Slow Cooker Vintage Crabapple Pork
Servings: 6
Ingredients
3 to 4 pounds boneless pork loin roast
1 can (about 15 ounces) whole spiced crabapples, with syrup
1 packet (1 ounce) onion soup mix
1/2 cup chili sauce
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired. Place the pork loin roast in the slow cooker, then pour in the whole spiced crabapples with all of their syrup.
2. Sprinkle the onion soup mix evenly over the pork and spoon the chili sauce across the top.
3. Cover 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 a safe internal temperature.
4. Transfer the pork to a cutting board and let it rest for 10 minutes. Slice or shred, then return some sauce and crabapples over the top before serving.
Variations & Tips
For a sweeter glaze: If your family enjoys a sweeter supper, stir 1 to 2 tablespoons of brown sugar into the sauce before cooking. The crabapple syrup is already flavorful, so start small and taste the sauce before adding more at the table.
For picky eaters: Slice the pork and serve the sauce on the side instead of spooning everything over the top. Some kids and cautious eaters are more willing to try this dish when they can add just a little of the crabapple sauce themselves.
Use the right cut: Pork loin stays neat for slicing, while pork shoulder will give you a softer, more shreddable result. Either works well here, but shoulder may need the longer end of the cooking time.
Don’t overcook: Because pork loin is leaner than shoulder, keep an eye on it near the end of cooking so it stays tender and doesn’t dry out. If you have a hot-running slow cooker, check for doneness a bit early.
Make the sauce smoother: For a more polished gravy-like sauce, remove the crabapples after cooking and mash or strain part of the cooking liquid before spooning it over the meat. This is a nice option if you want the vintage flavor with a smoother texture.