Fall Crockpot Apple Cider Pork Roast

This dish features a pork roast slow-cooked with apple cider and warm spices, resulting in tender meat with a rich, flavorful glaze. The slow simmering process develops a moist texture and highlights seasonal flavors, with the final appearance showcasing a juicy, caramelized exterior and a fragrant, festive sauce.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Calories: 350kcal

Author: James Taylor

Servings:

Equipment

▢
Slow Cooker
▢
Mixing Bowl

Ingredients

▢ 3 pounds pork shoulder roast trimmed of excess fat
▢ 2 cups apple cider preferably unfiltered
▢ 1 tablespoon cinnamon ground
▢ 1/2 teaspoon nutmeg ground
▢ 1 teaspoon salt
▢ 1/2 teaspoon black pepper

Instructions

Season the pork roast generously with salt, pepper, cinnamon, and nutmeg, then set aside.
Heat a skillet over medium-high heat and sear the pork on all sides until golden brown, about 3-4 minutes per side. This creates a flavorful crust and locks in juices.
Place the seared pork into the slow cooker, then pour the apple cider over it, ensuring the meat is partially submerged.
Cover and cook on low heat for about 8 hours, until the pork is tender and easily pulls apart with a fork. The cider will reduce slightly and infuse the meat with warm, fruity flavor.
Remove the pork from the slow cooker and transfer to a cutting board. Cover loosely with foil and let rest for 10 minutes to allow the juices to redistribute.
Meanwhile, pour the cooking liquid from the slow cooker into a saucepan and bring to a gentle simmer over medium heat.
Let the sauce simmer until it thickens slightly and becomes glossy, about 5-10 minutes. Taste and adjust seasoning if needed.
Slice the rested pork roast thickly, arranging the slices on a serving platter. Drizzle with the warm cider sauce, allowing it to seep into the meat.
Garnish with additional cinnamon or fresh herbs if desired, then serve hot with your favorite fall sides.

Notes

For extra flavor, add sliced apples or a cinnamon stick to the cider while cooking. If the sauce is too thin, stir in a cornstarch slurry and simmer until thickened.

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