Slow Cooker Apple Cider Pork Roast
This Slow Cooker Apple Cider Pork Roast is a hands-off fall dinner made with pork shoulder, real apple cider, apples, and brown sugar. It cooks low and slow until the pork is fall-apart tender in a glossy, sweet apple cider glaze.
Ingredients
- 3 to 4 pounds boneless pork shoulder trimmed of the hard, waxy fat; soft fat can stay
- 2 cups apple cider use real cloudy apple cider, not apple cider vinegar
- 2 large apples cored and sliced into wedges, such as Gala, Honeycrisp, or Fuji
- 1/2 cup light brown sugar packed; use a little more if the apples are tart
Instructions
- Lay the apple slices across the bottom of the slow cooker to create a bed for the pork.
- Place the pork shoulder on top of the apples, positioning it fat-side up if there is a fat cap.
- Sprinkle the brown sugar over the top and sides of the pork, patting it gently so it adheres.
- Pour the apple cider around the sides of the pork, not over the top, so the sugar stays in place; the liquid should come about halfway up the roast.
- Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender.
- The pork should pull apart easily with two forks; if it resists, cover and cook for another 30 minutes.
- Use two forks to pull the pork apart right in the slow cooker.
- Stir the shredded pork together with the cooked apples and glossy apple cider juices until well coated.
- If the juices seem thin, leave the lid off, turn the slow cooker to HIGH, and let the juices reduce for 15 to 20 minutes before serving.
Notes
Store leftover pork with some of the cooking juices so it stays moist. Refrigerate for 4 to 5 days, or freeze with the juices for up to 3 months.
Nutrition
Serving: 1servingsCalories: 450kcalCarbohydrates: 26.4gProtein: 30.6gFat: 25gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 128mgSodium: 90mgFiber: 1.4gSugar: 24g
Love this recipe?Follow us at @tasteofrecipes for more