Roast Pork with Onion Apple Gravy

Slow Cooker Roast Pork with Onion Apple Gravy | Phoenix Helix

“For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?” ~ Michael Pollan

Crockpot Love

I absolutely love good crockpot recipes. They’re easy, make the house smell amazing, and cook while you’re away. It’s the closest thing to having your own personal chef. This is one such recipe, and it even comes with a delicious grain-free gravy. If you’re looking for another, check out my Beef Pot Roast with Holy Grail Gravy.

inspired by Simply Recipes


4 medium apples
1 large onion
1/4 cup water
4-5 lb. pork roast (boston butt or pork shoulder)
2 Tbsp. extra virgin olive oil
2 cloves garlic (pressed or finely minced)
2 tsp. black pepper (optional – omit for AIP)
2 tsp. sea salt
2 tsp. dried thyme
2 tsp. dried rosemary


  1. Peel and core the apples and slice into wedges. Scatter them in the bottom of the crockpot.
  2. Peel and halve the onion and slice it thinly. Scatter on top of the apples.
  3. Pour ¼ cup water over the apples & onions. (This small amount is intentional. The pork will release its own juices.)
  4. Combine the olive oil, garlic and spices together in a small bowl. Rub this mixture over all sides of the roast. Place roast on top of the apple/onion mixture, positioned so the fattiest side is on top (this way, the pork will self-baste as it cooks).
  5. Place the cover on the crockpot and cook on low 8-10 hours, until meat can be shredded with fork. (If you’re using an Instant Pot, choose the Slow Cook “Normal” setting and cook the same amount of time.)
  6. When done, lift meat onto a plate and make the gravy: Either use an immersion blender to blend everything in the crockpot. Or pour the onions/apples/cooking juices from crockpot into a stand-up blender and puree. Taste and add salt, if needed.
  7. Serve the pork shredded, with gravy on top.

Servings: The roast cooks down quite a bit. Count on 8 servings for a 4 pound roast.

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Looking for More Slow Cooker Recipes?

Check out my recipe roundup: 50 AIP & GAPS Slow Cooker Recipes!
This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Real Food Friday, Make Your Own Monday, Natural Living Monday, Healthy Tuesday, Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Wellness Wednesday, Simple Lives Thursday, Whole Food Friday, Healing with Food Friday, Simple Meals Friday, Paleo Rodeo,

32 thoughts on “Roast Pork with Onion Apple Gravy

  1. Pingback: Roast Pork with Onion Apple Gravy | Paleo Digest

  2. Your roast pork with apple onion gravy sounds absolutely delicious. I rarely use my crockpot, but I’m willing to dust it off for this tempting recipe. Thanks for sharing. Have a great week.

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  4. Thank you for this wonderful site full of so much free information. I made this today but used pork chops because that was what I had. I put some bacon slices for added fat because I think pork chops can be dry in the slowcooker. Wonderful! I am so grateful for so much support in this diet! :)

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  6. Eileen, this looks awesome! I’ve so missed gravy, can’t wait to add that back into my meal plan! Out of curiosity, what veggie/fruit combo do you think could be good for gravy on crockpot poultry? This is so simple I’d love to have variety ready for winter. Your kindness shines out like sunbeams when I read your blog, thanks for sharing your joy.

  7. My roommate and I are doing Whole30 and we just made this today with 2 small pork tenderloins. It was absolutely delicious! We were lazy and decided not to make the gravy but I really enjoyed eating the sliced onions and apples mixed in with the shredded pork! And I had a sweet potato with roasted garlic on the side that the juices mixed well with. Thanks for a great recipe :)

  8. Made this yesterday and it was SUPER easy and good! The most challenging part was shredding the meat and discarding the fat from the roast. This was a bit tedious & messy. I’m wondering if my Whole Foods’ [loved the article you shared on WF! 😉 ] roast was extremely fatty? It was good with the “gravy” & I think it would be good with the AIP BQ Sauce, you’ve featured, too. I have some in the fridge & it’s been delicious with all meat varieties so far. One recommendation I have, for those that don’t have a lot of experience with roasts [as myself], is to use an oven-friendly thermometer in the roast and to not cook pork higher than 190 degrees. Somehow, I didn’t hear my therm. alarm go off so my roast got up to over 205 & was a tad dry b/c of this. It reached doneness almost 2 hours before the designated cook time in the recipe too [6 hours verses 8-10]. I had 2 pork shoulder/butt roasts equaling 5 lbs. verses 1 2-5 lb. roast is probably why. Otherwise, I think it would have been moist.

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  10. Made this last night for dinner and my husband and I absolutely LOVED it. I cannot believe the flavor this had given how few ingredients are used. And that GRAVY! Oh my. Left a little most of the liquid out when blending so that it was thicker. Not ashamed to say we both were tempted to eat it straight;). This will be going on a regular rotation around here. Thanks for sharing!

  11. Oops. Meant to say “left most of the liquid out when blending.”
    Also it paired wonderfully with mashed cauliflower and a huge bed of greens! :) So tasty.

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