Slow Cooker Pork Shoulder With Apple Jelly

Slow Cooker Pork Shoulder With Apple Jelly

The Spruce / Diana Rattray

  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
62 Calories
1g Fat
8g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 62
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 11mg 4%
Sodium 117mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 5%
Protein 5g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's hard to beat a pork shoulder for flavor and tenderness, and it is one of our favorite pork cuts.

This dish is made with a boneless pork shoulder, slow-cooked to perfection with a tangy mixture of apple jelly and coarsely ground mustard. This is a great meal for a weeknight dinner since you can stick it in the slow cooker and let it do the work for you. It also is great for any sort of party or cookout you'll be having especially if it is during the colder seasons. Nothing warms your insides up like freshly served pulled pork. Plus, it's very easy to serve. It is guaranteed to quickly become a family favorite.

Serve this delicious slow-cooked pork shoulder with mashed potatoes or pile on soft buns for fabulous sandwiches. This dish also pairs well with any of your favorite steamed veggies. We used peas but feel free to experiment with what you and your family prefer.


  • 2 large onions (halved, sliced)
  • 1 boneless pork shoulder roast
  • Dash of salt and pepper
  • 1 jar (12 ounces) apple jelly
  • 1/2 cup chicken broth or water
  • 2 tablespoons grainy mustard

Steps to Make It

  1. Arrange onion slices in the bottom of a large slow cooker.

  2. Rinse the roast and pat dry; leave it in its net; place on the onions.

  3. Combine remaining ingredients in a cup; pour over the roast.

  4. Cover and cook on high for 2 hours.

  5. Turn to low and cook for 6 to 8 hours longer.

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