Crockpot Maple Bacon Pork and White Cheddar Pasta Bake Step-by-step instructions

Before you start

Before you start, cut the pork loin into 1-inch cubes and pat them dry with paper towels. Dice the maple-cured bacon into small pieces. Peel and dice the apple, and strip the thyme leaves from the stems.

Soften the cream cheese by leaving it at room temperature for 15–20 minutes, or microwave it briefly in 10-second bursts. Measure out the broth and shred the white cheddar cheese. Have all your ingredients ready by the slow cooker so the layering goes quickly.

Instructions

Phase 1: Slow-Cook the Pork

1. 1Layer the Crockpot
   Place the cubed pork loin in the bottom of a 6-quart slow cooker. Scatter the diced maple-cured bacon, diced apple, and fresh thyme leaves over the pork. Pour the apple cider chicken broth over everything, then drop the cubed cream cheese on top. Season lightly with salt and pepper.
   Look for The pork is covered with bacon, apple, and broth, with cream cheese chunks on top.
   Tip Use a spatula to spread the cream cheese slightly, but it will melt during cooking.
2. 2Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 4 hours, until the pork is fork-tender. Do not lift the lid during cooking to keep the heat steady. The cream cheese will melt into the broth, creating a creamy sauce. Let it rest for 3 minutes before slicing.
   Look for After 4 hours, the pork shreds easily with a fork and the sauce is smooth.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin, it will thicken once the pasta and cheddar are added.

After 4 hours on LOW, the pork should be fork-tender and easily shreddable. The broth will be bubbling gently, and the cream cheese will have melted into a creamy, pale sauce with flecks of thyme and apple.

The bacon will have rendered some fat, adding smoky flavor. The sauce may look thin at this stage, but that's fine—the pasta and cheddar will thicken it later. Check that the pork is cooked through and tender before moving on.

Phase 2: Add Pasta and Cheddar

3. 3Stir in Pasta and Cheddar
   Turn the slow cooker to HIGH. Stir in the campanelle pasta and the shredded white cheddar cheese. Make sure the pasta is submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, stirring once halfway, until the pasta is al dente and the cheese is fully melted.
   Look for The pasta is tender but still has a slight bite, and the sauce is thick and creamy.
   Tip If the pasta absorbs too much liquid, add a splash of hot broth or water.
4. 4Check Pork Temperature
   After the pasta is cooked, insert an instant-read thermometer into a few pieces of pork. The pork must reach at least 145°F (63°C) to be safe to eat. If it hasn't reached that temperature, continue cooking on HIGH for another 10–15 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Since the pork has been cooking for 4 hours, it should easily be at temperature.

After stirring in the pasta and cheddar and cooking on HIGH for 20–30 minutes, the pasta should be al dente and the cheese fully melted. The sauce should be thick and creamy, coating the pasta and pork evenly. The kitchen will smell of melted cheese, bacon, and apple. If the pasta is still too firm, cook for another 5 minutes. The dish should look like a creamy, cheesy pasta bake with tender chunks of pork and bits of apple.

Phase 3: Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker and let the dish rest for 5 minutes. This allows the sauce to thicken slightly. Spoon the pasta and pork into bowls, making sure to get plenty of the creamy sauce. Top with extra crispy bacon crumbles and fresh thyme leaves if desired.
   Look for The sauce is thick and coats the pasta, and the pork is tender.
   Tip Letting it rest helps the flavors meld and prevents the pasta from becoming too soft.

After resting for 5 minutes, the sauce will have thickened slightly. The pasta should be perfectly tender, the pork tender and juicy, and the cheese sauce smooth and glossy. The top may have a slight skin from the heat, but stirring will bring back the creaminess. Serve hot with extra bacon crumbles and fresh thyme for a beautiful, comforting presentation.

Common mistakes

One common mistake is lifting the lid during the initial 4-hour cooking, which lets out heat and extends the cooking time. Another is adding the pasta too early—if you add it with the pork, it will become mushy and absorb too much liquid.

Also, avoid using pre-shredded cheese, as it often contains anti-caking agents that prevent smooth melting. Finally, don't skip the resting time after cooking; it allows the sauce to thicken and the flavors to meld.

How to tell it’s done

The dish is done when the pork is fork-tender and has reached an internal temperature of at least 145°F (63°C). The pasta should be al dente—tender but still with a slight bite—and the sauce should be thick and creamy, coating the back of a spoon.

The cheese should be fully melted and blended into the sauce, and the bacon should be soft but flavorful. If the sauce seems too thin, let it cook for another 5–10 minutes on HIGH, stirring occasionally, until it thickens.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest