Go Back Email Link
–+ servings

Slow Cooker Apple Cider Pork Roast

This Slow Cooker Apple Cider Pork Roast is a cozy, tender dinner with the perfect balance of savory pork, sweet apples, and warm apple cider. The pork slowly cooks until juicy and fork-tender while the cider, apples, and spices create a flavorful sauce.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Calories: 680kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 3 pounds pork shoulder or pork loin roast trimmed of excess fat
  • 2 cups apple cider
  • 2 large apples cored and sliced
  • 1 medium yellow onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  • Pat the pork dry and season it with salt and black pepper.
    Pat the pork dry and season it with salt and black pepper
  • Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side.
    Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side
  • Whisk together the apple cider, Dijon mustard, Worcestershire sauce, and maple syrup, then pour the mixture around the pork.
  • Place the sliced onion and apples in the bottom of the slow cooker. Add the garlic, cinnamon, and thyme. Set the seared pork on top of the apples and onions.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the pork is tender and reaches at least 145°F (63°C) internally. For pork shoulder, cooking toward the longer end of the LOW range will give you a more tender, pull-apart texture.
  • Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 10–15 minutes.
  • Strain the cooking liquid into a saucepan if you want a smooth sauce. Bring it to a gentle simmer. Mix the cornstarch with cold water to make a slurry, then whisk it into the simmering cider mixture. Cook for 1–2 minutes, until thickened and glossy.
    Strain the cooking liquid into a saucepan if you want a smooth sauce
  • Slice or shred the rested pork and arrange it with the cooked apples and onions. Spoon the warm cider sauce over the top and serve.

Notes

Feel free to adjust the sweetness of the sauce with more honey or maple syrup. For extra flavor, add a splash of bourbon or a pinch of cloves during simmering. Leftovers reheat well and taste even better the next day.

Nutrition

Calories: 680kcal | Carbohydrates: 26g | Protein: 40g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 650mg | Potassium: 800mg | Fiber: 2g | Sugar: 22g | Vitamin C: 8mg | Calcium: 35mg | Iron: 3mg