Crockpot Honey Apple Pork

Honey apple pork
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Sometimes (ok, most of the time) it’s nice to spend less than 10 minutes preparing dinner in the morning before you leave work and later come home to delicious smells and a dinner that’s done. This honey apple pork crockpot dinner is just that! The sweetness of the apples and cinnamon play so well with the onions and smoked paprika that the pork comes out perfectly balanced.

The honey apple pork was so tender it basically fell apart – it’s going to make wonderful pulled pork leftovers either with the remaining gravy or barbecue sauce. Don’t put your crockpot in storage as soon as warmer temps of spring and summer rear their heads. Even though you have to cook this dish for nearly 8 hours, it doesn’t heat up the house anywhere close to how the oven would. Plus who wants to slave away over a hot stove after you’ve worked all day? Ok, you have to stand over one pot to make the gravy (don’t skip this step, the gravy really makes the dish), but I promise you it’s worth it.

Crockpot Honey & Apple Pork

Adapted from Stockpiling Moms


  • 2 onions, sliced
  • 2 granny smith apples, sliced
  • 1 cup apple juice (chicken stock or apple cider would also work)
  • 1 (roughly 4 pound) pork tenderloin
  • 2 tablespoons cinnamon
  • 1 teaspoon smoked paprika
  • Kosher salt & freshly cracked black pepper, to taste
  • Finished honey apple pork½ cup honey
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water


  1. Place all the onions and all but 10 slices of apple on the bottom of a crockpot. Pour in the apple juice.
  2. MSliced honey apple porkake 5 slits in the top of the pork tenderloin and fit two apple slices per slit. Sprinkle the cinnamon, smoked paprika, salt and pepper on top of the pork and rub to coat all over. Drizzle the honey on top of everything.
  3. Cover the slow cooker and cook on low for 7-8 hours.
  4. Remove the pork from the slow cooker and let rest for 10 minutes before slicing.
  5. Place the pan juices and all apples and onions in a medium sized pot. Let come to a boil and simmer for 5 minutes to reduce the liquid some. Mix the cornstarch with the cold water and mix to make a slurry. Pour into the juices and let boil until the desired thickness is reached. Serve alongside the pork – enjoy!



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