How to Make It
Layer the aromatics base
5 minutes
Spread the sliced yellow onions and half of the apple wedges evenly across the bottom of your slow cooker insert. This creates a flavor bed that keeps the pork elevated off the direct heat element.
Season and place the pork
3 minutes
Pat the pork roast dry with paper towels. Season generously all over with salt and cracked black pepper. Place the roast directly on top of the bed of apples and onions.
Pour the honey mustard sauce evenly over the top of the pork roast, using a spoon or brush to coat it completely. Scatter the remaining apple slices around and over the roast.
Slow cook until tender
6–7 hours on LOW
Cover and cook on LOW for 6 to 7 hours (or 3 to 4 hours on HIGH). The pork is ready when an internal thermometer reaches 145 F for slicing, or upwards of 190 F if using pork shoulder for pulling or shredding.
Rest, slice, and serve
10 minutes
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. Spoon the warm, caramelized apples, onions, and pan juices over the meat when serving.
Pro-Tip for Crispy Edges: If you prefer a caramelized outer crust, transfer the cooked roast to a foil-lined baking sheet after slow cooking, brush with an extra spoon of honey mustard, and broil on high for 3 to 5 minutes before slicing!
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