This page gathers five slow cooker pork dishes with very different flavors, from creamy chops and apple cider roast to gingered pork shoulder and noodle bowls.
Each recipe uses the slow cooker in a practical way, with methods that build flavor through layering, searing, shredding, or finishing sauce in the pot.
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- Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes
- Asian Pork (Crock Pot Recipe)
- Slow Cooker Apple Cider Pork Roast
- Slow Cooker Ground Pork Noodles
- Slow Cooker Honey Pork Chops
Slow Cooker 4-Ingredient Pork Chops and Scalloped Potatoes
These pork chops and scalloped potatoes layer sliced potatoes with condensed cream of mushroom soup and onion soup mix for a creamy, comforting base. The chops go in a mostly single layer over the potatoes, then the remaining soup mixture is spread over the top so the sauce can seep down between the layers as everything cooks.
A 5- to 6-quart slow cooker is lightly greased first, and the dish cooks until the pork is tender and the potatoes are soft when pierced with a fork. For a browned finish, the chops and top layer of potatoes can be transferred to an oven-safe dish and broiled briefly before serving.
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Asian Pork (Crock Pot Recipe)
This Asian pork recipe starts with a spice rub of sesame oil, ginger, garlic powder, salt, onion powder, and pepper, which is worked all over the pork shoulder before searing. The browned meat then goes into the slow cooker with a sauce made from coconut milk, soy sauce, mirin, sweet chili sauce, fish sauce, Sriracha, and cornstarch.
After cooking until tender, the pork is shredded and some of the cooking liquid is reserved. Brown sugar and water are cooked briefly, then whisked together with the reserved liquid and simmered until thick, creating a glossy sauce that gets tossed through the shredded pork.
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Slow Cooker Apple Cider Pork Roast
This apple cider pork roast uses sliced apples as a bed in the slow cooker, with the pork shoulder set on top and seasoned with brown sugar. The apple cider is poured around the sides rather than over the top, which helps keep the sugar in place while the roast cooks in a shallow pool of liquid.
When the pork is very tender, it is pulled apart with two forks right in the slow cooker. The shredded meat is stirred with the cooked apples and apple cider juices, and if the juices seem thin, the lid can be left off on HIGH to reduce them before serving.
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Slow Cooker Ground Pork Noodles
Ground pork is browned in a skillet first, with the meat left undisturbed at the start so it can develop color before being broken up. The browned pork and its bits go into the slow cooker with condensed cream of mushroom soup and beef broth, forming a simple sauce that cooks until hot and bubbling.
Egg noodles are added near the end, about 30 minutes before serving, and pressed mostly into the liquid so they can cook through in the sauce. The dish is finished with a short rest and, if needed, a final seasoning of salt and pepper.
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Slow Cooker Honey Pork Chops
These honey pork chops are cooked in a straightforward sauce of honey, low-sodium soy sauce, chicken broth, and minced garlic. The chops sit in the bottom of the slow cooker while the sauce is poured evenly over them, letting the meat cook gently in a sweet-savory glaze.
Once the chops are tender and fully cooked, they are moved to a serving plate and spooned with sauce from the slow cooker. If a thicker sauce is wanted, a cornstarch slurry can be stirred in and cooked briefly on high until it thickens, making the dish easy to serve with potatoes, rice, noodles, or vegetables.
