Crock Pot Mushroom Pork With Apples Recipe

Ingredients for the Pork

• 3 pounds pork shoulder or pork butt, trimmed and cut into 2-inch chunks
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage

Ingredients for the Vegetables and Apples

• 1 pound mixed mushrooms (button, cremini, or shiitake), sliced
• 2 medium onions, sliced
• 4 medium apples (Granny Smith or Honeycrisp), peeled and cut into wedges
• 4 cloves garlic, minced
• 2 bay leaves

Ingredients for the Sauce

• 1 cup chicken broth
• 1/2 cup apple cider or apple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons cold water (for thickening)

For Finishing

• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Choosing the Right Cut of Pork

Pork shoulder or pork butt are ideal for slow cooking because they have enough fat and connective tissue to stay moist and tender during the long cooking process. These tougher cuts actually benefit from slow cooking, becoming incredibly tender and flavorful.

Look for pork that has good marbling – the streaks of fat throughout the meat will render during cooking, keeping everything moist and adding flavor. Avoid very lean cuts like pork tenderloin, which can become dry in the slow cooker.

Trim any large pieces of external fat, but leave some for flavor and moisture. Cut the pork into evenly sized chunks, about 2 inches each, so everything cooks at the same rate.

Preparing the Pork for Maximum Flavor

Pat the pork chunks completely dry with paper towels. This step is important because moisture prevents proper browning, and browning adds incredible flavor to the final dish.

In a small bowl, combine the salt, pepper, garlic powder, thyme, and sage. Rub this seasoning mixture all over the pork pieces, making sure to coat them evenly. Let the seasoned pork sit for 15-20 minutes while you prepare the other ingredients.

Browning for Better Flavor (Optional but Recommended)

While you can add raw pork directly to the crock pot, taking the time to brown it first creates much deeper flavor. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the pork pieces on all sides, about 2-3 minutes per side.

Don’t worry about cooking the pork through at this stage – you’re just developing color and flavor. The browned bits will add richness to your final sauce.

Transfer the browned pork to your crock pot. If you’re short on time, you can skip this step and add the raw seasoned pork directly to the slow cooker.

Selecting and Preparing the Apples

Choose apples that hold their shape well during cooking. Granny Smith apples are excellent because they’re tart and firm, providing nice contrast to the rich pork. Honeycrisp apples are another good choice – they’re sweet with good texture and won’t turn to mush.

Avoid very soft apples like Red Delicious, which can become mushy during the long cooking time. You want apple pieces that maintain some texture and provide bursts of fresh, fruity flavor throughout the dish.

Peel the apples and cut them into wedges, removing the cores. Cut each apple into about 8 wedges – they should be large enough to maintain their shape but small enough to cook evenly.

Preparing the Mushrooms

Use a mix of mushroom varieties if possible for more complex flavor. Button mushrooms are mild and absorb flavors well, while cremini mushrooms have a deeper, earthier taste. Shiitake mushrooms add an almost meaty richness that complements the pork beautifully.

Clean the mushrooms with a damp paper towel rather than washing them, as mushrooms absorb water and can become soggy. Slice them about 1/4 inch thick – they’ll shrink during cooking, so don’t make them too thin.

If using shiitake mushrooms, remove the tough stems before slicing, as they can be chewy even after long cooking.

Building Layers of Flavor

Layer the ingredients in your crock pot thoughtfully. Start with the browned pork (or raw seasoned pork if you skipped browning), then add the sliced onions, mushrooms, apple wedges, minced garlic, and bay leaves.

In a medium bowl, whisk together the chicken broth, apple cider, apple cider vinegar, brown sugar, tomato paste, Dijon mustard, and Worcestershire sauce until smooth. The tomato paste can be stubborn to mix, so whisk thoroughly to avoid lumps.

Pour this sauce mixture over everything in the crock pot. The liquid should come about halfway up the ingredients – don’t worry if it doesn’t cover everything completely, as the vegetables will release more liquid as they cook.

Slow Cooking to Perfection

Cover the crock pot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The low and slow method produces the most tender results and allows all the flavors to develop fully.

Resist the urge to lift the lid frequently during cooking, as this releases heat and extends the cooking time. Each time you lift the lid, you add about 15-20 minutes to the total cooking time.

The dish is done when the pork shreds easily with a fork and the apples are tender but not mushy. The mushrooms should be soft and have absorbed the delicious flavors from the sauce.

Thickening the Sauce

About 30 minutes before serving, check the consistency of your sauce. If it’s thinner than you’d like, you can thicken it easily. In a small bowl, whisk together the cornstarch and cold water until smooth, creating what’s called a slurry.

Stir this mixture into the crock pot and continue cooking on high for the remaining 30 minutes. The sauce should thicken to a gravy-like consistency that coats the back of a spoon.

Taste and adjust the seasoning at this point. You might want to add more salt, pepper, or a splash of apple cider vinegar for brightness.

Final Touches and Serving

Remove the bay leaves before serving – they’ve done their job of adding subtle herbal flavor throughout the cooking process.

Give everything a gentle stir to distribute the thickened sauce evenly. The pork should be so tender that it falls apart easily, and the apples should be soft but still hold their shape.

Sprinkle with fresh chopped parsley just before serving. The bright green color and fresh flavor provide a nice contrast to the rich, savory dish.

Serving Suggestions

This hearty dish pairs perfectly with creamy mashed potatoes, which soak up the delicious sauce beautifully. For a lighter option, serve over rice or egg noodles.

Crusty bread or dinner rolls are excellent for mopping up every drop of the flavorful sauce. A simple green salad with a light vinaigrette provides a fresh contrast to the rich main dish.

For vegetables, consider roasted Brussels sprouts, steamed green beans, or sautéed spinach – something bright and slightly bitter to balance the sweet and savory flavors.

Make-Ahead and Storage Tips

This dish actually improves in flavor overnight, making it perfect for meal prep. You can prepare everything the night before, refrigerate it in the crock pot insert, then start cooking in the morning.

Leftovers will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months. The flavors continue to develop even after cooking, making leftovers often taste even better than the original meal.

To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much during storage.

Variations to Try

For a more savory version, add some fresh rosemary and substitute dry white wine for half of the apple cider. This creates a more sophisticated flavor profile.

Try adding some dried cranberries along with the apples for extra sweetness and color. Sweet potatoes cut into chunks also work well in place of some of the apples.

For a heartier meal, add some baby potatoes during the last 3-4 hours of cooking. They’ll absorb the flavors while providing additional substance to the dish.

Why This Combination Works

Pork and apples are a classic pairing because the natural sweetness and acidity of apples complement the rich, savory flavor of pork perfectly. The mushrooms add an earthy depth that grounds the dish and prevents it from being too sweet.

The slow cooking process allows the pork’s natural collagen to break down into gelatin, creating a rich, silky sauce that coats everything beautifully. Meanwhile, the apples partially break down, releasing their natural pectin and helping to thicken the sauce while infusing everything with their sweet-tart flavor.

This dish embodies the best of comfort food – it’s hearty, flavorful, and incredibly satisfying, while being simple enough for a busy weeknight but special enough for Sunday dinner with the family.