Pat the pork loin dry with paper towels and trim any thick, hard layers of fat so the glaze can cling nicely to the meat. Place the pork loin in the bottom of a 5- to 7-quart slow cooker.
In a medium bowl, whisk together the apple butter and soy sauce until completely smooth and glossy. The mixture should look like a thick, dark reddish-brown sauce.
Apple butter and soy sauce being whisked into a glossy sauce
Pour the apple butter mixture evenly over the pork loin, turning the roast once or twice with tongs to coat all sides. Spoon some of the sauce over the top so it’s well covered.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C).
Once cooked, carefully transfer the pork loin to a cutting board and tent loosely with foil to rest for about 10 minutes. This helps keep it juicy and easier to slice.
Cooked pork loin resting on a cutting board under foil
While the pork rests, skim off any visible fat from the surface of the cooking liquid in the slow cooker. If you want an extra-thick, sticky glaze, pour the liquid into a small saucepan and simmer over medium heat for 8 to 10 minutes, stirring often, until it reduces to a thick, shiny sauce.
Slice the rested pork loin into 1/2-inch thick slices and arrange them on a white serving platter. Spoon the thickened apple butter glaze generously over the sliced pork so it’s coated in a sticky, sweet, dark reddish-brown sheen.
Apple butter glaze being spooned over sliced pork
Serve immediately, passing any extra glaze at the table for drizzling over individual portions and sides.
Swap the pork loin for a pork tenderloin (about 2 to 2 1/2 lb) and shorten the cook time to about 2 to 3 hours on LOW, checking early so it doesn’t overcook. You can also shred the cooked pork instead of slicing it—return the shredded meat to the slow cooker, toss with the sauce, and serve it as sticky apple butter pulled pork on toasted buns.
Apple butter pulled pork sliders on toasted buns
For meal prep, cook the pork on a Sunday, slice or shred it, and store in the sauce for up to 4 days; it reheats beautifully in the microwave or on the stovetop with a splash of water. If you need it gluten-free, simply use a gluten-free soy sauce or tamari.
To make the glaze even shinier for that “fancy” look in photos, reduce the sauce on the stove until very thick and brush it over the sliced pork right before serving.
