I love fall, while a good pumpkin spice, or pumpkin pie can be amazing, I’m all about the apples. So we’ve been using apples a ton lately in our cooking, and our 9 year old is extremely happy about that. Apples aren’t just for desserts, they pair perfect with pork too! This meal is devoured in our house. Everyone goes back for seconds, it’s the perfect fall meal. It’s so simple too, just throw it in the slow cooker in the morning and you have dinner ready to go!

This recipe all started when I found an apple pie pork roast at the grocery store. It was literally pork with apple pie spice lightly sprinkled on one side. So I thought, I could do better than that!

First, I rubbed a pork roast with cinnamon and brown sugar on both sides.

You know those candied carrots that you love, sweetened with brown sugar and cinnamon and full of butter. So why not make those in the same slow cooker along with apples?

I turned the slow cooker on high and threw in an entire stick of butter to start melting, while peeling and dicing the carrots and apples.

Once the carrots and apples are diced the butter should be soft and slightly melted. Chop it up a little with your spoon and stir in the carrots and apples. Then add the brown sugar and cinnamon. Next, place your pork roast on top, fat side up.

Cook on high for about 6 hours, stirring occasionally and basting the roast with the juices.

We normally serve this with some mashed potatoes to contrast the sweetness a little bit (and to soak up the extra juices.)

The carrots were cut differently when we made this the second time, that was only because we’re baby led weaning and I thought longer carrots would be nicer for the baby. I actually prefer the carrots and apples diced. If you’re looking for a shortcut, you could just throw in a bag of baby carrots!