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Sometimes I cook something for dinner that’s too delicious not to share on my blog.  This slow cooker party pork recipe is one of those recipes.

My husband I were both grew up with moms who cooked really, really good food.  Whenever I eat delicious, comfort-type food I always think of my mom.  I’m pretty confident in my cooking skills, but most days I feel like I’m still working on cooking food like that.

Until now.

Slow Cooker Party Pork Recipe from @kellymcnelis

If you’ve never cooked with bone-in meats before, this is the perfect recipe to get started.  While I cook with boneless meats too, I have to say that cooking with the bones makes the meat so much more juicy and flavorful.  Whenever bone-in pork roasts go on sale at the grocery store, I stock up and freeze them with sauces using my homemade freezer meal tips for beginners.

This slow cooker party pork recipe was inspired by the cocktail meatballs that are cooked with grape jelly and chili sauce.  The sauce combo is perfect – sweet, but not too sweet and super flavorful.

With only four ingredients, it doesn’t get any easier than this.

Slow Cooker Party Pork Recipe - ingredients

Slow Cooker Party Pork Recipe

Ingredients

  • 2-3lb bone-in pork shoulder (sometimes labeled as a “boston butt” or “pork butt”)
  • 1 cup grape jelly
  • 1 cup ketchup (we like Simply Heinz)
  • 1/4 teaspoon ground allspice

Directions

  1. Add pork to your slow cooker.
  2. Combine jelly, ketchup, and allspice in a bowl, and then pour over pork.
  3. Add lid to slow cooker and cook on “low” for 8-12 hours.  (The time will depend on the strength of your slow cooker.)
  4. Remove pork from your slow cooker and separate the meat from bone with a fork.  (The meat should fall off the bone.)
  5. Strain the juice left in your slow cooker and serve as a gravy with the meat.

Serve on sandwich buns with a side salad.  Yum!

Slow Cooker Party Pork Recipe

32 Comments

  • Lorna says:

    Hello Kelly, I live in England and I wonder what would be a good substitute for Grape jelly….maybe Apple sauce? Do you think that would work?

  • Lorna says:

    Hello Kelly, Thanks for replying. Yes I have access to jam. Would Apricot work? Lorna.

  • Erika says:

    Do you think I could mix up the ‘gravy’ and put it over the meat and then freeze the whole thing? I do freezer meals for my crockpot so many times!!

  • Maria says:

    This might be a dumb question but what other could you use/substitute for All Spice? And how many does it feed? Thanks 🙂

  • kathy says:

    Can you cook this recipe and Dr pepper pork recipe in crock pot then freeze after it cooked?

  • sarah says:

    I am new to this slow cooker thing. I was wondering how you would serve this. Would you serve it on a hamburger bun or french roll bun? I dont do alot of roast stuff as i dont usually care for them. But my husband LOVES them. Thank you.

  • Kristen Brough says:

    How do you think this would work using a boneless pork tenderloin?

    • Kelly says:

      Yes, I think so. Pork shoulders are my favorite cut of pork for the slow cooker, but if you like pork tenderloins then I think you could use one instead.

      • Deborah says:

        FYI: pork tenderloin is almost fat free. That makes it unusable for long, slow cooking. The texture will become mushy and the meat will be tasteless. Pork shoulder works for crock pots because of the extensive marbling of fat and connective tissue.

  • Janay says:

    Gonna give this a try next week!! Looks really good!!

  • Joy says:

    I’m sure that this tastes amazing…but I have to be honest that it feels a little misleading to find it on a website for “healthy” meals where you define healthy specifically as having no added sugars. This recipe is full of added sugar. According to my math using averages for the sugar in grape jelly and ketchup, there are 320g of sugar (or 80 tsp!) in this whole recipe. I’m not sure how many servings this makes, but if it makes 8 servings that is 40g (or 10 tsp) of sugar per serving. That is way above the daily recommended amount of sugar intake for even an adult male. Obviously some portion of those sugars are naturally occurring in grapes, but many of them are added into the jelly and ketchup…and most jellies and ketchups use HFCS. I don’t want to be a big downer, but I feel like a big part of how we got into the health mess we’re in today with obesity and diabetes is because people don’t understand how much sugar is added to everyday foods. A recipe can’t claim to have no added sugar if the ingredients in it are full of added sugar.

  • Shani says:

    I agree with you Joy. However, yesterday I threw a huge chuck roast in the crockpot bc it’s use by date was the day before (oops). I didn’t have much to season it with so I grabbed a pineapple jalepeno organic jelly I had and threw it over the roast with some broth. I was STUNNED at how fabulous it was. And, the jelly had no added sugar. Only 6 grams of carbs per tablespoon and a small probably 8oz jar. And much of it stayed behind after I pulled the roast out. I wonder if we could find a grape jam similar. Or even cherry for the cherries added health benefits. I got the jelly at HEB (Central Market in some areas). I am going to try this next week and shoot for the lower sugar extras.

  • Brenda says:

    Can I mix all this together and freeze prior to cooking?

  • Jessica says:

    I mixed it all together and put it in the freezer but I have discovered that the meat freezes but the grape jelly mixture does not, it just becomes mushy. Now I am wondering if I should use it or throw it away?

  • Carol witzig says:

    Thanks for taking the tome to share your recipes. I am new to the freezer to crock pot thing. Today was my first time, my daughter & i made 11 meals each. I am so excited that i do not need to come home from work at night & into the kitchen to cook. I look forward to doing this regularly

  • Terra Guetter says:

    I am new to this but love the crock pot I have to be careful though as i have just found out that I have a gluten and diary allergy and my husband is allergic to onions so I really have to be careful. I cant wait to try this and other recipes.

  • ana says:

    I am into slow cooking for two weeks now..I thought of this because I am still working and my daughter has two kids, 7 and 9 months old not to mention she is on exclusive breastfeeding so her hands are full. Slow cooking is very convenient. I just need to prep everything on my rest days then we are OK for the rest of the week. Just thaw and dump in the slow cooker and that’s it. I just find the chicken is dry..do you think I am over cooking my meals? Please help..

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