Slow Cooker Apple Cider Pork Roast
This Slow Cooker Apple Cider Pork Roast is tender, juicy, and packed with cozy fall flavor. Pork shoulder slowly cooks with apple cider, apples, onions, garlic, herbs, and warm spices for an easy family dinner that's perfect for cool-weather evenings.
Ingredients
For the Pork
- 3 pounds boneless pork shoulder roast – A well-marbled roast becomes tender and flavorful during slow cooking.
- 2 teaspoons salt – Enhances the natural flavor of the pork.
- 1 teaspoon black pepper – Adds gentle heat and balances the sweetness.
- 1 tablespoon olive oil – Used for browning the pork before slow cooking.
For the Apple Cider Sauce
- 2 cups apple cider – Provides the signature apple flavor and natural sweetness.
- 1 cup chicken broth – Adds savory depth to the cooking liquid.
- 1 tablespoon Dijon mustard – Adds a subtle tang that balances the cider.
- 2 tablespoons brown sugar – Adds gentle caramel-like sweetness.
- 1 teaspoon ground cinnamon – Gives the roast a warm cozy fall flavor.
For the Aromatics and Herbs
- 1 large large yellow onion – Adds savory depth and becomes tender as it cooks.
- 4 cloves Provides a warm aromatic flavor.
- 1 medium apple – Adds fresh apple flavor and a touch of natural sweetness.
- 2 springs fresh rosemary – Adds an earthy herbal aroma.
- 4 springs fresh thyme – Complements the pork and apple flavors.
For the Optional Sauce Thickener
- 1 tablespoon cornstarch – Helps turn the cooking liquid into a thicker sauce.
- 2 tablespoons cold water – Used to make a smooth cornstarch slurry
Instructions
- Prepare the Pork: Pat the pork shoulder roast dry with paper towels. Season all sides generously with salt and black pepper.
- Brown the Roast: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned pork and brown it on all sides until a deep golden-brown crust forms. This step adds extra savory flavor to the roast.
- Prepare the Slow Cooker: Place the sliced onion and apple pieces in the bottom of a 6-quart slow cooker. Add the garlic, fresh rosemary, and thyme.
- Add the Pork and Cider Mixture: Place the browned pork roast over the apples and onions. In a bowl, whisk together the apple cider, chicken broth, Dijon mustard, brown sugar, and cinnamon. Pour the mixture around the pork.
- Slow Cook: Cover the slow cooker and cook on LOW for about 7 hours, or until the pork is tender and reaches a safe internal temperature. Cooking time may vary depending on the size of the roast and your slow cooker.
- Rest the Pork: Carefully transfer the cooked pork to a cutting board. Let it rest for about 15 minutes before slicing. This allows the juices to redistribute and helps keep the pork moist.
- Make the Apple Cider Sauce: Pour some of the cooking liquid into a saucepan. For a thicker sauce, whisk the cornstarch with cold water to make a smooth slurry. Stir the slurry into the simmering cooking liquid and cook until the sauce thickens.
- Slice and Serve: Slice the pork against the grain. Arrange the pork on a serving platter with the cooked apples and onions. Spoon the warm apple cider sauce over the top and serve immediately.
Notes
- For the most tender result, use a well-marbled pork shoulder roast. Browning the pork before adding it to the slow cooker adds extra depth of flavor.
- For food safety, check the thickest part of the pork with a food thermometer. Pork roasts should reach at least 145°F, followed by a minimum three-minute rest.
- If you prefer a sweeter sauce, add a little additional brown sugar. For a more savory sauce, reduce the brown sugar slightly and add a little more Dijon mustard.
- Leftover pork can be shredded and used in sandwiches, wraps, grain bowls, or tacos.
Nutrition Facts
- Calories: 520 kcal
- Protein: 48 g
- Carbohydrates: 24 g
- Fat: 25 g
- Saturated Fat: 8 g
- Cholesterol: 150 mg
- Sodium: 1,050 mg
- Potassium: 850 mg
- Fiber: 2 g
- Sugar: 18 g