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

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.