Slow Cooker Apple Cider Pork Roast

Plate with pork roast on and carrots and potatoes.

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Slow Cooker Apple Cider Pork Roast

This slow cooker apple cider pork roast is a simple meal full of flavor and tender, melt in your mouth pork. An entire meal in one pot that comes together with about 20 minutes of prep. This pork dinner can easily be a weeknight meal, but is perfect for a special gathering or celebration. Apple cider and cozy spices, apples and herbs make for the best pork roast you will make!

Prep Time20

Cook Time8 10

Total Time8 30

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For Searing

4-5 lb pork shoulder (pork butt/shoulder, boston butt)
1 tsp black pepper
1 ½ tsp sea salt more or less as desired
1-2 Tbsp olive oil for searing

Liquid Mixture

2 cups apple cider
5-6 garlic cloves
2 tbsp apple cider vinegar
2 tsp Worcestershire
can add salt and pepper best to wait until the end and do it to taste so you don’t over do it

Other Ingredients

1 yellow onion sliced
1 ½ lbs. baby gold potatoes
1 ½ lbs. carrots cut in 2-3 inch chunks
1 apple cored and sliced (about 8 pieces)
Fresh thyme optional

Pork Rub

2 tsp garlic powder
2 tsp paprika
1 ½ tsp thyme
1 tsp onion powder
1 tsp mustard
2 tsp brown sugar
pinch of nutmeg
optional to make a gravy in the end: 2 Tbsp cornstarch plus ¼ cup cold water

Instructions

Whisk together the seasonings for the pork in a small dish. Whisk the cooking liquid ingredients together in another separate dish. Set both aside.
Pat the pork dry with a paper towel. Generously salt and pepper the pork, amounts given are suggestions, but you can do what you need to cover the meat to your liking.
Heat olive oil over medium-high heat and sear all sides of the pork for 2-3 minutes, or until it easily pulls away from the pan. If it’s easiest for you to just sear two sides due to the shape of the meat, that is ok!
Add the meat to the bottom of a 6 quart slow cooker. Surround the meat as much as possible with the carrots, potatoes and onions, tucking them to the sides. Pour the liquid over top of the meat and vegetables. Sprinkle about 2/3 of the spices over top of the meat to cover and then add in any other veggies that didn’t fit to the sides of the meat gently on top. Sprinkle remaining spice mixture over the carrots, potatoes and onions. Lay the apples and optional thyme over top.
Cover and cook on low for about 8-10 hours or until the meat easily falls apart with a fork. It will do this at about 200°F to 205°F internal temperature. If you prefer to slice your pork versus having it fall apart tender, cook it until more like 170°F-180°F.
When the meat is ready, transfer to a serving platter, removing any large chunks of fat. Serve with juices spooned over top.
To make a gravy with the juices: Transfer about 2 cups of the juices to a small saucepan, using a mesh strainer to remove any small bits. Allow the juices to come to a boil over medium heat. Once boiling, whisk together cornstarch and cold water until smooth. Pour the mixture slowly into the sauce pan and whisk to combine. Allow the gravy to cook another minute or so, or until desired thickness is reached. Keep in mind, it will thicken more as it cools, so I like to pull it off the heat a bit before it’s where I like it. Serve over top of meat and enjoy!

Notes

You definitely need at least a 6 quart crockpot for this pork roast recipe. With a large piece of meat along with vegetables, you will need lots of room in the pot. My 6 quart slow cooker was filled pretty much to the top.

For the best meat texture, always cook on low heat. It is certainly possible to cook this on high heat in the crockpot, but cooking on low will result in the most tender meat for sure, so it is highly recommended.

You can certainly skip the searing to save time. The pork will still turn out delicious, but nothing beats the flavor and texture of the pork when you have a few minutes to sear it and get that golden browned crust on the outside.

Storage: We prefer to store the potatoes and carrots separate from the meat and juices when we have leftovers of this pork roast. This allows the meat to stay nice and juicy and the vegetables don't become extra mushy. Refrigerate in airtight containers for about 3-4 days. Or allow everything to cool completely and then transfer to a freezer safe container and freeze for up to 3 months. If freezing, you can freeze it all together if preferred.

Nutrition