Easy Slow Cooker Apple Pork Roast Recipes

Steps:

• Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm. , For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork. If desired, top with coarsely ground pepper.

Steps:

• Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.
• Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3½ hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see 'Goes well with', right) into the oven underneath the pork instead.
• After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas 6. Roast for 30-45 mins more until the skin is brown and crisping. Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish. Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Heat the slow cooker. Heat the oil in a large frying pan, fry the pork medallions on each side for 2 mins until they pick up a little colour. Fry the onion for a few mins, then add the stock and mustard to the pan and stir. Tip the pork and sauce into the slow cooker.
• Core and cut the apples into quarters, add them to the pot with the sage. Season with black pepper. Cook on Low for 4 hours or until the meat is tender, then stir in the crème fraîche.

Steps:

• Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
• Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
• Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.

Steps:

• Trim visible fat from pork roast; cut in half so it will fit into slow cooker. Place halves side by side in the bottom of a 5 qt or larger slow cooker.
• In a 4 cup glass measure, mix together apple juice, mustard, and chicken broth. Pour mixture over roast. Cover and cook on LOW for 8-10 hours or a thermometer inserted into each roast registers at least 160 degrees.
• When roast is cooked, remove meat to a platter; using two forks, shred meat.
• In small jar with a lid, shake together cornstarch and water. Slowly pour mixtures - a tablespoon at a time - into the sauce remaining in the cooker. Stir until slightly thickened, about one minute.
• NOTE: You may not need all the cornstarch mixture.
• Ladle sauce over meat and serve.

Steps:

• Rub roast with salt and pepper.
• Brown pork roast under broiler to remove excess fat; drain well.
• Core and quarter apples.
• Place apple quarters in bottom of crock pot.
• Place roast on top of apples.
• Combine apple juice, brown sugar, and ginger.
• Spoon over top surface of roast, moistening well.
• Cover and cook on Low 10 to 12 hours, until done.

Steps:

• Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.