Slow Cooker Pork Roast and Fresh Fried Apples (Recipes)

September 7, 2021

Would you believe this gorgeous, crispy-edged, fall-apart-tender pork roast took all of 5 minutes to prepare? When you start with good ingredients, you don't need much time or fancy sauce (though no one says you can't use those for fun, too)! Serve them with a side of Fresh Fried Apples for a fantastic dish that celebrates the advent of Fall.

This is a slow cooker recipe so you need to plan time for the cooking, but there's hardly any prep time - especially since you cook the roast from frozen!

We love the bone-in pork Boston Butt roast, pictured above, but a boneless rolled pork Picnic (arm) roast will also be delicious.

Fresh fried apples, a tender-crisp twist on the traditional applesauce, make a lovely addition to a pork roast.

Easy Slow Cooker Pork Roast


3 lb Boston Butt or Picnic Roast

1 1/2 tsp salt

pepper to taste

1/4 C water


Remove frozen pork roast from plastic and place in your slow cooker. If it doesn't fit flat in the bottom, that's OK, though it's best if the lid can close completely. Sprinkle the roast with salt and pepper. Pour water into the bottom of the cooker. Cook on high for 6 hours. Shred the pork to serve. *You can absolutely use a thawed roast. You don't need as much cook time for a thawed roast (maybe 5 hours?) but extra won't hurt it any. ** Don't have a slow cooker? The internet says to use a tightly lidded heavy pan in a 325 degree oven for 3 hours. I suggest using an additional 1/4 cup liquid in the oven, and checking on it after a few hours, because it may not keep in the moisture like a slow cooker.

Fresh Fried Apples


2 large or 4 small apples*

2 T butter


2 T brown sugar


Wash, core and slice the apples. Preheat a frying pan over med-low heat. Melt about 2 T butter in the pan and add the apples. Sprinkle lightly with salt. Sprinkle with the brown sugar. Cook over med-low heat, stirring only occasionally, until the apples are just beginning to soften and turn translucent. Serve hot. *Quantities are not important in this recipe. Use as many apples as you want though I find that if you get them more than 1.5-2" deep in your pan you're likely to have to stir them a lot and you'll end up with more sauce than individual fried apple slices - but that is tasty, too.

This week we enjoyed our pork roast and fried apples with the last of the garden's green beans (blanched in boiling water for 3 minutes) and new potatoes ("baked" in the instant pot in a total of 30 minutes). Low prep time and delicious, all around!

Charlotte Frederickson

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