Crockpot Apple Maple Pork Roast Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a pork shoulder or butt roast, which has enough fat to stay moist during the long cooking time. If you only have a leaner cut, reduce the cooking time and check for doneness earlier.

You can also add a splash of apple cider or chicken broth to the slow cooker if you want more liquid, but it's not necessary—the apples release plenty of juice as they cook.

To make the sauce thicker, remove the pork and apples, then transfer the liquid to a small saucepan and simmer on the stovetop until reduced to your desired consistency.

You can also mash some of the cooked apples to create a thicker sauce. If you prefer a smoother texture, blend the apples and liquid with an immersion blender before serving. The sauce is delicious over mashed potatoes or rice.

Variations

• Add onions: Thinly slice one yellow onion and layer it under the pork roast before adding the apples. The onion will caramelize during cooking, adding a savory depth to the sauce.
• Spice it up: Add a pinch of cayenne pepper or a diced jalapeño along with the cinnamon for a subtle heat that contrasts with the sweetness of the maple and apples.
• Use pears: Replace half of the apples with ripe but firm pears, such as Bosc or Anjou. They hold their shape similarly and offer a delicate floral sweetness.
• Make it saucy: After cooking, remove the pork and apples, then whisk 1 tablespoon of cornstarch into the liquid in the slow cooker. Cook on HIGH for 15 minutes until thickened, then serve over the sliced pork.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze the cooked pork and apples in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium heat or in the microwave until hot. Add a splash of water or apple juice if the sauce has thickened.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pork and apples can be reheated together in the microwave or in a skillet over medium heat until warmed through.

The sauce may thicken as it cools; add a splash of water or apple juice when reheating to loosen it if needed. Leftovers are great in sandwiches or over greens for a quick lunch.

This recipe is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You can also cook the roast fully, let it cool, and refrigerate it for up to 3 days before reheating. The flavors continue to meld, making it even better the next day.

Serving ideas

Serve the sliced pork roast with the glazed apples spooned generously over the top. The sweet-tart apples and maple syrup create a luscious sauce that soaks into the meat.

Pair it with mashed potatoes, roasted root vegetables, or a simple green salad. Crusty bread is perfect for soaking up every bit of the sauce. This dish is hearty enough for a family dinner yet elegant enough for guests.

For a complete meal, add a side of steamed green beans or sautéed spinach. The sweetness of the pork and apples pairs well with slightly bitter greens. You can also serve it over rice or egg noodles to catch the sauce. If you have leftovers, shred the pork and use it in tacos or sandwiches with a bit of the apple relish. The possibilities are endless.

Frequently asked questions

Recipe card

Crockpot Apple Maple Pork Roast

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb boneless pork roast
• 3 apples, cored and sliced
• 1 tbsp ground cinnamon
• 1/2 cup maple syrup

Instructions

1. Place the boneless pork roast in the bottom of the slow cooker. If the roast is tied, leave it as is; if it has a thick fat cap, you can trim it slightly, but leaving it adds flavor.
2. Scatter the sliced apples over the top of the pork roast, covering it as evenly as possible. The apples will soften and create a chunky, saucy topping as they cook.
3. Sprinkle the ground cinnamon evenly over the apples and pork. Use your hand or a spoon to distribute it, but there's no need to stir—the slow cooker will blend the flavors.
4. Pour the maple syrup over everything in the slow cooker, drizzling it evenly. Do not stir; the syrup will meld with the apple juices and pork drippings as it cooks.
5. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The long, gentle heat breaks down the connective tissue, making the roast easy to shred or slice. Let it rest for 3 minutes before slicing.
6. Once the pork is cooked, remove the roast from the slow cooker to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute, ensuring moist, flavorful slices.
7. Slice the pork against the grain into thick, even slices. Serve with the glazed apples from the slow cooker spooned over the top. The apples will have softened into a sweet, jammy accompaniment.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.