Slow Cooker Recipes: Pork Roast With Honey Apple Cinnamon Glaze
How to Cook Pork Roast
This amazing pork roast is fall-off-the-bone tender and has a great flavor of sweet apples, cinnamon, a bit of spice, and honey. It is really delicious and goes great with a whole list of sides. I ate this for about a week, being that I am a single guy, and had it with potatoes, over rice, with veggies, and just by itself. Plus, it looks amazing when it's finished!
In addition to the ingredients below, you'll need a crockpot. It's also highly recommended that you use a cast-iron skillet.
- 5 pounds pork loin
- 3 Granny Smith apples
- 1 onion
- 1.5 cups honey
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons cinnamon
- 1 teaspoon cayenne pepper
- 2 sprigs thyme
- 1 tablespoon olive oil
Step One: Prep the Pork
This is one of the first things I attempted to make when I started cooking. While I made a few mistakes, which you will see by the pictures, I have figured it out since then, and I'm really glad I didn't give up! The first time I made it, it was good, but I soon found out that it could be much better.
- To start, take your spices and mix them together in a bowl until they are well incorporated.
- Once that is done, coat all sides of your pork with them so the seasoning sticks and is covering all sides. As you can see from the picture above, I didn't do this the first time I made this, and I missed out on a ton of flavor that could've absorbed into the pork.
- Leave the pork in the dry rub overnight in the fridge.
- The next day, take a cast-iron skillet and heat it over high heat with about a tablespoon of olive oil.
- Once the oil begins to smoke slightly, put your pork on the pan and sear all sides.
Note: This step is entirely optional, but it does help with the color and presentation of the pork when it finishes cooking. If you put it directly into the crock, it'll come out with a grayish color, and no one likes to eat gray things. It also aides with the texture and gives it a bit of a crunch to the outer skin. Like I always say, if you don't have a cast-iron skillet, you need to buy one immediately. They are absolutely priceless in the kitchen, and they're not that expensive!
Step Two: Cook Pork Roast
- Once the pork is well seared on each side, take it out, and let it cool down. You can reapply any remaining seasoning to the meat during this time, as some may have come off during the cooking process.
- While the meat is cooling, you can cut up your onion, and place it into your crockpot. I prefer to do this in strips, but you can cut them however you feel best.
- Take two of your three apples and repeat the process, putting little apple slices into the base of your crockpot. Toss them around so they're evenly distributed, and slice and set aside your third apple.
- Now that your pork is cooled, take a sharp knife and begin to cut long cuts across the pork about a quarter-inch to half an inch apart and deep enough for an apple slice to fit.
- Take your remaining apple slices and shove them into the pork, skin side up. This will incorporate more flavor into the pork while it cooks, and let the juice from the apples seep into the meat. You can do this to both sides of the pork. Don't do what I did and cut the pork before you sear it. The holes with shrink, and you'll have to recut them and will have wasted your time.
Step Three: Put the Pork in a Crockpot
- Before you place the pork into the crockpot, take a picture and post it, because your friends won't believe you made something that pretty.
- Also before you put it in, take half a cup of honey and drizzle it on the apples and onions in the base of the crockpot.
- Mix them well so they are well coated. You can even sprinkle the remaining seasoning you have on them if you have any left, it'll only make them taste better.
- Place the pork in the crock pot, and cover the roast with the remaining honey on all sides. I find this is easier to do with a rubber grill brush, but a spoon will work just fine.
- Once the pork is completely coated, you're done! Just put the crockpot on low for six to eight hours, and enjoy it!
The taste, the texture, the bright greens against the brown seared meat. It truly is a work of art for your eyes and your mouth. I hope you all enjoy it and try some of my sides to go along with it. Your family won't believe you did it all yourself, and you can tell them it was way harder than it really was.
How was it?
Questions, Comments, or Criticisms?
Let me know in the comments below what you think this would pair well with, or any praise or criticism of the dish. I look forward to reading and responding to any questions as well. Also, please be sure to keep an eye out for any new recipes I post or pair with this dish. And as always, keep eating well.
© 2017 Jesse Unk