Slow cooker apple cider pork roast is the ultimate set-it-and-forget-it meal that fills your home with the most incredible aromas while you go about your day. This recipe transforms a simple pork roast into something extraordinary by braising it slowly in apple cider with warming spices, creating meat so tender it practically falls apart at the touch of a fork. The apple cider adds natural sweetness that balances perfectly with savory herbs, while the long, slow cooking renders the pork incredibly juicy and flavorful. Whether you’re looking for an easy weeknight dinner, a comforting fall meal, or something impressive for Sunday supper, this pork roast delivers restaurant-quality results with minimal effort. The best part is you’ll have very little cleanup and a house that smells absolutely amazing.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 8 to 10 hours on low or 4 to 5 hours on high, plus 15 minutes prep time
1. Ingredients for Pork Roast
- One boneless pork shoulder or pork loin roast (3 to 4 pounds)
- Two cups apple cider (not apple cider vinegar)
- One cup chicken broth
- Three tablespoons brown sugar
- Two tablespoons Dijon mustard
- Four cloves garlic, minced
- Two tablespoons olive oil
- One tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- One tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Two teaspoons salt
- One teaspoon black pepper
- One teaspoon smoked paprika
- Half teaspoon ground cinnamon
- Half teaspoon ground nutmeg
- Two bay leaves
2. Ingredients for Vegetables and Gravy
- Three medium apples, cored and cut into wedges
- Two medium onions, cut into wedges
- Four medium carrots, cut into 2-inch pieces
- Three tablespoons cornstarch
- Three tablespoons cold water
- Two tablespoons butter
- Optional: fresh parsley for garnish
3. Choose the Right Cut
For the most tender, flavorful results, use a pork shoulder roast, also called pork butt or Boston butt. This cut has more marbling and connective tissue that breaks down during slow cooking, creating incredibly tender, juicy meat. Pork loin is leaner and works too, but it can dry out more easily, so watch the timing carefully. Look for a roast that’s well-marbled with some fat. The fat keeps the meat moist during the long cooking time and adds flavor.
4. Prepare the Pork Roast
Remove the pork roast from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels. Moisture on the surface prevents proper browning. If there’s excessive fat on the outside, trim some of it but leave a thin layer as it adds flavor and moisture. If the roast came tied with butcher’s twine, leave it tied as this helps it hold its shape during cooking. Place the roast on a cutting board.
5. Season the Roast
In a small bowl, mix together the salt, black pepper, smoked paprika, cinnamon, and nutmeg. Rub this spice mixture all over the pork roast, coating all sides generously. Press the seasonings into the meat so they stick well. The cinnamon and nutmeg add subtle warmth that complements the apple cider beautifully without making the dish taste like dessert. Let the seasoned roast sit for about 10 minutes while you prepare other ingredients.
6. Sear the Roast (Optional but Recommended)
For extra flavor and a beautiful appearance, sear the roast before slow cooking. Heat a large skillet over medium-high heat. Add the olive oil and let it get very hot until it shimmers. Carefully place the pork roast in the hot pan and sear for 3 to 4 minutes per side until deeply browned on all sides. Use tongs to turn it, making sure to brown the ends too. This creates a flavorful crust and adds depth. If you’re short on time, you can skip this step, but searing makes a noticeable difference.
7. Prepare the Slow Cooker
Transfer the seared roast to your slow cooker, placing it in the center. Arrange the onion wedges, carrot pieces, and apple wedges around and on top of the roast. The vegetables and apples will cook in the flavorful liquid and make wonderful side dishes. They also add more flavor to the cooking liquid that will become your gravy. Tuck the bay leaves into the liquid around the roast.
8. Make the Cooking Liquid
In a medium bowl or large measuring cup, whisk together the apple cider, chicken broth, brown sugar, Dijon mustard, minced garlic, chopped rosemary, and thyme. Whisk until the brown sugar and mustard are completely dissolved and incorporated. The mixture should be smooth with no lumps. Pour this liquid over and around the pork roast in the slow cooker. The liquid should come about halfway up the sides of the roast but not completely cover it.
9. Set and Forget
Put the lid on the slow cooker. Set it to low for 8 to 10 hours or high for 4 to 5 hours. For the most tender, fall-apart results, low and slow is best. The pork is done when it reaches an internal temperature of at least 145 degrees for food safety, but for pull-apart tenderness, you want it to reach 190 to 205 degrees. At this temperature, the connective tissue has completely broken down. Resist the urge to lift the lid during cooking as this releases heat and extends cooking time.
10. Check for Doneness
After the minimum cooking time, carefully lift the lid and check the roast. Insert an instant-read thermometer into the thickest part of the meat. It should read at least 190 degrees for tender, shreddable pork. The meat should be so tender that it pulls apart easily with two forks. If it’s not quite there yet, continue cooking for another 30 minutes to 1 hour and check again. Every slow cooker is different, so times can vary.
11. Rest the Roast
Once the pork is perfectly tender, carefully transfer it to a cutting board or serving platter. Tent it loosely with aluminum foil and let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat. Use a slotted spoon to transfer the cooked apples, onions, and carrots to a serving bowl. Remove and discard the bay leaves. Keep the cooking liquid in the slow cooker for making gravy.
12. Make the Gravy
Turn the slow cooker to high if it isn’t already. In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. This is called a slurry. Pour the slurry into the hot cooking liquid in the slow cooker, whisking constantly. Let it cook for 10 to 15 minutes, whisking occasionally, until the gravy thickens to your desired consistency. It should coat the back of a spoon. Whisk in the butter for extra richness and shine. Taste and adjust seasoning with salt and pepper if needed.
13. Slice or Shred the Pork
Remove the foil from the rested roast. For a more formal presentation, slice the pork into thick slices about half an inch thick. If the meat is very tender and falling apart, you can shred it into chunks using two forks. Both methods work beautifully. Arrange the sliced or shredded pork on a serving platter. The meat should be juicy, tender, and beautifully seasoned with a hint of sweetness from the cider.
14. Serve and Sauce
Arrange the cooked apples, onions, and carrots around the pork on the platter for a beautiful presentation. Ladle some of the apple cider gravy over the pork and vegetables. Pour the remaining gravy into a gravy boat or serving pitcher for people to add more at the table. Garnish with fresh parsley for a pop of color. The combination of tender pork, sweet apples, savory vegetables, and that incredible cider gravy is pure comfort food.
15. Serving Suggestions
This apple cider pork roast pairs beautifully with classic fall sides. Serve it with creamy mashed potatoes that can soak up all that delicious gravy. Roasted Brussels sprouts, green beans, or a simple salad provide freshness. Buttered egg noodles are wonderful with the gravy. Sweet potato casserole complements the apple flavors. Dinner rolls or biscuits are perfect for mopping up every last drop of gravy. This is the kind of meal that brings everyone to the table.
16. Storage and Reheating
Store leftover pork and gravy separately in airtight containers in the refrigerator for up to 4 days. The meat can also be frozen for up to 3 months. Reheat gently in a covered dish in a 325-degree oven with some of the gravy to keep it moist, or microwave individual portions covered with a damp paper towel. The pork actually tastes even better the next day when the flavors have had time to develop. Use leftovers for sandwiches, tacos, or served over rice.
17. Leftover Ideas
Shredded leftover pork makes incredible sandwiches on toasted rolls with coleslaw. Use it as a filling for tacos or quesadillas. Toss it with barbecue sauce for pulled pork. Add it to fried rice or noodle dishes. Make a hearty soup with the leftover meat, vegetables, and gravy. Pile it on nachos with cheese. Add it to scrambled eggs for a protein-packed breakfast. The possibilities are endless and just as delicious as the original meal.
18. Nutrition Information Per Serving
- Calories: 425
- Total fat: 18 grams
- Saturated fat: 6 grams
- Cholesterol: 125 milligrams
- Sodium: 890 milligrams
- Total carbohydrates: 28 grams
- Dietary fiber: 3 grams
- Sugars: 19 grams
- Protein: 38 grams
19. Helpful Tips for Perfect Slow Cooker Pork Roast
- Sear the roast before slow cooking for deeper flavor and more attractive appearance.
- Use pork shoulder rather than loin for the most tender, pull-apart texture.
- Don’t lift the lid during cooking as this releases heat and extends the cooking time significantly.
- Cook until the internal temperature reaches 190 to 205 degrees for fall-apart tender meat.
- Let the roast rest after cooking so the juices redistribute and stay in the meat when sliced.
- Use real apple cider, not apple cider vinegar, which is much more acidic and completely different.
- Add vegetables during the last 3 to 4 hours if you prefer them less soft and more intact.
- Make the gravy while the meat rests so everything is ready to serve at the same time.
- Save the flavorful cooking liquid to use as a base for soup later in the week.
- Double the recipe if your slow cooker is large enough, as this pork makes excellent leftovers.
