Crockpot Pork Roast #Recipe And Lucky Leaf Dinner Party

by Valerie Gray, From Val's Kitchen

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Recently the folks at Lucky Leaf asked me if I’d like to host a Lucky Leaf themed dinner party. Always up for a new recipe to try and having not had a dinner get-together for a while, I accepted. The dishes recommended to serve included Sweet & Hot Slow Cooker Pork, Caramel Apple Cheesecake, and Cherry Chocotinis.

Not everyone in my family liked all of the ingredients called for in the Sweet & Hot Slow Cooker Pork. so, I adapted it and wound up with valmg’s Crockpot Pork Roast Recipe. Here are both recipes.

Lucky Leaf Sweet & Hot Slow Cooker Pork recipe



  • Nonstick cooking spray
  • 2 canned chipotle chile peppers in adobo sauce, chopped*
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 2 1/2- to 3-pound boneless pork shoulder roast
  • 3 medium sweet potatoes, peeled and cut in 1-inch cubes
  • 1 large onion, chopped
  • 1 21-ounce can LUCKY LEAF ® Apple Pie Filling
  • 3 tablespoons all-purpose flour


1. Lightly coat a 5- to 6-quart slow cooker with nonstick cooking spray. In a small bowl, combine chipotles, salt, pepper, and paprika. Rub mixture over the pork. Place pork in the slow cooker. Top with sweet potatoes, onion and pie filling. 2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove pork and apple mixture from slow cooker. Cover with foil and let stand 10 minutes. Transfer cooking liquid to a medium saucepan. Stir together 1/4 cup water and 3 tablespoons flour. Add to saucepan. Cook over medium-high heat until mixture is thickened and bubbly; cook and stir 1 minute more. Slice pork and serve with apple mixture and thickened sauce. Makes 8 servings. * Because hot chile peppers, such as chipotles, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

And now here’s my rendition of that dish.



  • Nonstick cooking spray
  • 3-pound boneless pork shoulder roast
  • 6 medium potatoes, peeled and cut in 1-inch cubes
  • 1 cup barbeque sauce
  • 1 21-ounce can LUCKY LEAF ® Apple Pie Filling
  • shredded cheddar cheese


Lightly coat a 5- to 6-quart slow cooker with nonstick cooking spray.

Place pork in the slow cooker.

valmg's Crockpot Pork Roast Recipe

Place the potatoes on top of the pork roast.

valmg's Crockpot Pork Roast Recipe

Place the apples on top of the potatoes and pork roast.

Pour the barbeque sauce over the pork roast, potatoes and apples.

valmg's Crockpot Pork Roast Recipe

Give it a stir to mix everything together if you like (I do.).

Cover; cook on high-heat setting for about 4 hours. When you uncover it you will notice two things – the apples are gone and there is still some liquid in there. There dish will thicken up after standing for a few minutes.

valmgs Crockpot Pork Roast Recipe

Sprinkle shredded cheddar cheese over the dish and serve with salt and pepper to taste.

valmgs Crockpot Pork Roast Recipe

We were really pleased with the tenderness and flavor of the pork roast after cooking it this way. Between the apples and the barbeque sauce it had a sort of sweet and sourish flavor happening. We’ll definitely be eating this dish again. Besides being tasty, what I really liked about it is that it’s simple and super easy to make.

For dessert we did have the Caramel apple Cheesecake, slightly adapted. I didn’t include the nuts or caramel. It was delicious as well. Here’s the recipe.

Lucky Leaf Caramel Apple Cheesecake recipe



  • 21 oz. can LUCKY LEAF Apple Pie Filling
  • 9 inch graham cracker crust
  • 2 – (8 oz. packages) cream cheese, softened
  • ½ cup sugar
  • ¼ tsp. vanilla extract
  • 2 eggs
  • ¼ cup caramel topping
  • 12 pecan halves, plus 2 tablespoons chopped pecans


Preheat the oven to 350°. Reserve ¾ cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

We didn’t have the Cherry Chocotinis but I am planning on making those another time. Here’s that recipe.

Lucky Leaf Cherry Chocotinis recipe



  • 1 box (3.4 oz.) chocolate pudding
  • 2 cups cold milk
  • 2 cups whipped dessert topping
  • 1 can (21 oz.) LUCKY LEAF Premium Cherry Pie Filling
  • 1 loaf pound cake (store-bought or box-made) cut into ½” cubes
  • 1 cup miniature chocolate chip morsels


First, prepare the chocolate pudding by mixing it with milk, according to the instructions on the box. Then, take your favorite martini or cocktail glasses and begin to layer the ingredients. Start with a base layer of cubed pound cake. Spread a layer of pudding on top of the cake, then a layer of LUCKY LEAF Premium Cherry Pie Filling. Finish the dessert with whipped topping on the cherry pie filling and sprinkle with chocolate morsels. Cheers!

Makes 6 servings

A gift card was provided to me for the purpose of purchasing the product(s) used in the recipes featured in this post. This post has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.

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patricia Marsden December 25, 2011 - 4:55 am

Those desserts look to die for.

rachel December 27, 2011 - 10:07 pm

oh that pork looks fab! thanks for sharing 🙂


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