Slow Cooker Pork Roast With Apples & Carrots (Clean Eating) – Cozy, Simple, and Satisfying

This is the kind of slow cooker meal that makes your home smell amazing and dinner feel effortless. Tender pork roast, sweet apples, and rustic carrots come together in a clean-eating, no-fuss recipe that tastes like comfort. It’s the perfect set-it-and-forget-it dish for busy weekdays or lazy Sundays.

Minimal prep, familiar ingredients, and a wholesome flavor that feels special without trying hard. You’ll love how the apples melt into a light sauce that coats everything with a subtle sweetness.

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Slow Cooker Pork Roast With Apples & Carrots (Clean Eating) - Cozy, Simple, and Satisfying

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Ingredients

• 3–4 lb pork roast (pork shoulder/butt for fall-apart tender, or pork loin for leaner slices)
• 3 medium apples, firm and sweet-tart (Honeycrisp, Pink Lady, or Fuji), cored and sliced
• 4 large carrots, peeled and cut into 1.5-inch chunks
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth (or bone broth)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard (no-sugar-added)
• 1 tablespoon avocado or olive oil
• 1 teaspoon fine sea salt (more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon ground sage (or 1 teaspoon finely chopped fresh sage)
• Optional: 1 bay leaf, pinch of red pepper flakes, fresh parsley for garnish

Instructions

• Season the pork: Pat the pork dry. Rub with salt, pepper, thyme, and sage.This helps build flavor from the start.
• Quick sear (optional but recommended): Heat oil in a large skillet over medium-high. Sear the pork on all sides until browned, about 2–3 minutes per side. Browning adds depth and locks in juices.
• Layer the slow cooker: Add onions, carrots, and half the apple slices to the bottom.Place the pork on top. Scatter the remaining apples around the roast.
• Mix the cooking liquid: Stir broth, apple cider vinegar, Dijon, and garlic. Pour around the pork (not directly on top of the spices).
• Cook low and slow: Cover and cook on Low for 7–9 hours (shoulder/butt) or Low for 5–6 hours (loin).The pork should be very tender; shoulder will shred, loin will slice.
• Rest and finish: Transfer pork to a board and rest 10 minutes. Skim excess fat from the liquid if needed. Taste the juices and adjust salt and pepper.Remove bay leaf if used.
• Serve: Slice or shred pork. Spoon apples, carrots, and onions alongside. Ladle some of the cooking juices over the top.Garnish with parsley if you like.

Why This Recipe Works

• Sweet and savory balance: Apples and onions soften and caramelize, adding natural sweetness that complements the pork without extra sugar.
• Moist, tender meat: Slow cooking keeps the roast juicy and fork-tender, especially when you choose the right cut.
• Clean, simple ingredients: Whole foods, pantry-friendly spices, and no processed sauces or thickeners.
• One-pot convenience: Meat, fruit, and vegetables cook together, so dinner is ready with minimal cleanup.
• Flexible for meal prep: Leftovers reheat well and can be repurposed for grain bowls, tacos, or salads.

What You’ll Need

• 3–4 lb pork roast (pork shoulder/butt for fall-apart tender, or pork loin for leaner slices)
• 3 medium apples, firm and sweet-tart (Honeycrisp, Pink Lady, or Fuji), cored and sliced
• 4 large carrots, peeled and cut into 1.5-inch chunks
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth (or bone broth)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard (no-sugar-added)
• 1 tablespoon avocado or olive oil
• 1 teaspoon fine sea salt (more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon ground sage (or 1 teaspoon finely chopped fresh sage)
• Optional: 1 bay leaf, pinch of red pepper flakes, fresh parsley for garnish

Step-by-Step Instructions

1. Season the pork: Pat the pork dry. Rub with salt, pepper, thyme, and sage.

   This helps build flavor from the start.

2. Quick sear (optional but recommended): Heat oil in a large skillet over medium-high. Sear the pork on all sides until browned, about 2–3 minutes per side. Browning adds depth and locks in juices.
3. Layer the slow cooker: Add onions, carrots, and half the apple slices to the bottom.

   Place the pork on top. Scatter the remaining apples around the roast.

4. Mix the cooking liquid: Stir broth, apple cider vinegar, Dijon, and garlic. Pour around the pork (not directly on top of the spices).
5. Cook low and slow: Cover and cook on Low for 7–9 hours (shoulder/butt) or Low for 5–6 hours (loin).

   The pork should be very tender; shoulder will shred, loin will slice.

6. Rest and finish: Transfer pork to a board and rest 10 minutes. Skim excess fat from the liquid if needed. Taste the juices and adjust salt and pepper.

   Remove bay leaf if used.

7. Serve: Slice or shred pork. Spoon apples, carrots, and onions alongside. Ladle some of the cooking juices over the top.

   Garnish with parsley if you like.

Storage Instructions

• Refrigerate: Cool completely, then store pork and vegetables with their juices in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers with some liquid to prevent drying. Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power, adding a splash of broth if needed to keep it moist.

Why This Is Good for You

• Protein-rich: Pork provides complete protein for satiety and muscle repair.
• Nutrient-dense produce: Carrots bring beta-carotene and fiber; apples add vitamin C and natural sweetness.
• Clean ingredients: No refined sugar, no heavy cream soups, and minimal oil.

  The sauce comes from whole foods and broth.

• Balanced meal: Pairing lean protein with fiber-rich produce helps support steady energy and stable blood sugar.

Pitfalls to Watch Out For

• Using the wrong cut for your texture goal: Pork shoulder/butt gives pull-apart results; pork loin stays firmer and can dry out if overcooked.
• Overcooking apples: Thin slices vanish into the sauce. Slice them about 1/2-inch thick so some hold their shape.
• Skipping the sear: You can, but you’ll miss that deep, savory flavor. It’s a quick step with a big payoff.
• Too much liquid: Slow cookers don’t evaporate much.

  Stick to the listed amount to avoid a watery sauce.

• Underseasoning: Taste the juices at the end. A small pinch of salt and a splash of vinegar can brighten everything.

Recipe Variations

• Fall spice twist: Add 1/4 teaspoon cinnamon and a pinch of cloves for a cozy aroma. Keep it light so it doesn’t turn dessert-like.
• Root veggie medley: Swap in parsnips or sweet potatoes for part of the carrots.

  Cut to similar sizes for even cooking.

• Herb-forward: Use rosemary instead of thyme and sage. Add a strip of lemon zest for a fresh lift.
• No Dijon: Replace with 1 teaspoon whole-grain mustard or skip and add 1 extra teaspoon apple cider vinegar.
• Cider braise: Replace half the broth with unsweetened apple cider for a richer apple flavor while staying clean.
• Instant Pot method: Sear on Sauté, layer as directed, then pressure cook 45 minutes (shoulder) or 25 minutes (loin), natural release 10 minutes.

FAQ

What kind of pork roast works best?

Pork shoulder (also called butt) is best for a classic, melt-in-your-mouth texture. If you prefer leaner meat with clean slices, use pork loin and shorten the cook time to avoid dryness.

Do I need to peel the apples?

No.

Leave the skins on for color, texture, and extra fiber. They soften well during cooking and help the apples hold together.

Can I prep this the night before?

Yes. Layer the vegetables and apples in the slow cooker insert, season the pork, and refrigerate separately.

In the morning, add the pork, pour in the liquid, and start cooking. If your insert is fridge-cold, let it sit at room temp 15–20 minutes before turning on to avoid thermal shock.

How do I keep pork loin from drying out?

Cook on Low, not High, and check doneness early. Aim for internal temperature around 145–150°F, then rest before slicing.

Don’t skimp on the cooking liquid.

What apples are best for this recipe?

Firm, sweet-tart apples like Honeycrisp, Pink Lady, Fuji, or Braeburn hold up well. Very soft apples can turn mushy and disappear into the sauce.

Can I thicken the sauce without flour?

Yes. Use an immersion blender to puree a small portion of the cooked apples and onions into the juices, then stir back in.

You can also simmer the liquid on the stovetop to reduce slightly.

Is this recipe Whole30 or paleo-friendly?

It can be. Use compliant broth and mustard with no added sugar, and avoid any sweetened cider. The rest of the ingredients are naturally aligned with those guidelines.

Final Thoughts

This Slow Cooker Pork Roast with Apples & Carrots is cozy, wholesome, and wonderfully simple.

It’s the kind of meal that takes care of itself and still feels special at the table. With clean ingredients and easy prep, it fits busy schedules and healthy goals. Make it once, and you’ll keep it in rotation all season long.