"Chipotle peppers and paprika give this slow cooked pork with sweet potatoes and apples a smokey and spicy flavor." — Lucky Leaf
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Non-stick cooking spray
chipotle chile peppers in adobo sauce, chopped*
ground black pepper
1 (2 1/2 pound)
boneless pork shoulder roast
sweet potatoes, peeled and cut in 1-inch cubes
1 (21 ounce) can
LUCKY LEAF® Premium Apple Pie Filling
I cooked this tonight and it was a big hit with the family. Instead of the canned apple pie filling, I used three large fresh fuji apples, sliced and coated with a bit of cinnamon and raw sugar. I removed the seeds from the peppers to tone it down a bit so it wouldn't be too hot for my 2 year old, but I think I will leave them next time because it wasn't spicy at all. Even without the bit of spice I was hoping for, it still turned out delicious and I will definitely make this again.
I made this exactly as stated, and it was good but INCREDIBLY spicy. It was very hearty - a good warm, autumn meal, and the pork was delicious and fell right apart - but almost so spicy I couldn't enjoy the other flavors. I ate with a side of cottage cheese to counteract the spice. I'm extremely curious to see what this is like without any peppers. I do enjoy mild spice, so next time I will leave the peppers out completely and use red pepper flakes instead, which will allow me to start with a little and add more to taste. The two chipotle peppers in this recipe just seem a little too overpowering! I'm also considering the addition of some fresh apple slices and brown sugar. I do think it was a fun, autumn-y concept, and I will make again, although I will try toning down the spice from super-hot to mildly-hot.
Very good! For those who do not like food very spicy just cut open the chipotle peppers and take the seeds out with a knife. This will cut down on the heat a lot.
DO NOT LEAVE THE CHIPOTLE PEPPERS OUT! The flavor of the smokey Adobo Sauce is what makes this recipe great. It will not be achieved by red pepper flakes! In fact, if I were you, I would pour a little Adobo Sauce straight in the gravy. Here are my thoughts: Do it for 6 to 8 hours on low heat. Doing it the quick way makes it slightly too tough. Add the apple pie filling just before it's done. Like maybe an hour or less - other wise they dissolve (though the sweet flavor is amazing). When I make this again, I'm going to put fresh apple chunks in as well (from the beginning). My husband says this is the best thing I've ever made. If you have some super-sensitivity to heat, stay away. But if you enjoy flavor, dig in!
A good dish with a true balance of sweet and hot! Very different. Husband really enjoyed it. Based on other reviewers here were my tweeks: I used a good piece of pork shoulder, two chipotles (with some seeds), two heaping teaspoons of adobo sauce, I used fresh apples peeled and cubed coated with cinnamon sugar which I added during the last hour of cooking. Next time I make this, and there will be a next time, I may try using yams rather than sweet potatoes, I will add one additional chipotle pepper and more adobo sauce, and I will try cooking the apple even less time so they aren't so mushy. Otherwise, the flavors are very good.
This was an incredible slow cooker recipe! I skipped the pie filling and used fresh apples seasoned with sugar and cinnamon, as suggested by other reviewers. It will make a perfect fall/winter meal.
My family loved this recipes. I have 7 growing boys so I had to add extra sweet potates and added 5 extra apples and cooked it on slow for 8 hours. The gravy was the best part and it turned out perfect! Will defintely make it again!
This turned out great! I did only put in 1 chipotle pepper and that was plenty of heat. Left it sit all day in the crock and the meat just fell apart. I didn't end up thickening the juices but it was still very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Hot Apple Slow Cooker Pork
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
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