Slow Cooker Apple Cider Pork Roast Recipe

This is one of those recipes I return to every fall and winter, typically on a day when I know I’ll be busy but still want dinner to feel like it’s taken care of. I started making apple cider pork roast when I realized how well pork and apples naturally get along, especially when the slow cooker does most of the work. I love setting this up in the morning, letting the house slowly fill with that cozy apple-and-onion smell, and knowing dinner will be waiting without much fuss later.

For an easy, comforting side that pairs beautifully with these warm fall notes, Chicken Stuffed Crescent Rolls make a perfect match. And if you want to serve something a bit more vibrant alongside this cozy roast, Honey Walnut Shrimp brings a sweet, crunchy contrast that complements the cider-braised richness.

This recipe came together after a fall weekend that involved apple picking, muddy boots, and way too much fresh cider in the fridge. After drinking our fill, I started looking for savory ways to use it. Pork felt like the natural answer. After a few tries—adjusting sweetness, adding more onion, and letting it cook nice and slow—this version became the one I keep coming back to every season.

Recipe Origin or Trivia

Cooking pork with apples dates back centuries, particularly in regions where apples were abundant and cider was more prevalent than wine. The natural sweetness and acidity of apples help tenderize pork while balancing its richness.

Why You’ll Love This Recipe

• Low-effort cooking: The slow cooker does most of the work
• Balanced flavor: Sweet apple cider meets savory pork without being overpowering
• Tender results: Slow cooking breaks the meat down gently
• Seasonal comfort: Especially satisfying in fall and winter
• Great leftovers: Easy to repurpose throughout the week
• Simple ingredients: Nothing fancy or hard to find
• Family-friendly: Mild flavors that still feel thoughtful

Chef’s Pro Tips for Perfect Results

• Sear the pork first: A quick browning step adds deeper flavor
• Use real cider: Fresh apple cider gives better results than juice
• Mind the liquid level: Enough to braise, not submerge
• Rest before slicing: Helps the pork stay juicy

Kitchen Tools You’ll Need

1. Slow cooker: A 5–7 quart size works best
2. Large skillet: For browning the pork
3. Tongs: Helpful for turning the roast
4. Sharp knife and cutting board: For prep and slicing

Ingredients in This Recipe

1. Pork roast (3–4 lbs): Pork shoulder is ideal for tenderness, but loin works with care
2. Apple cider: Adds natural sweetness and acidity
3. Onion: Builds a savory base for the sauce
4. Garlic cloves: Brings warmth without overpowering
5. Apples: Cook down and reinforce the cider flavor
6. Chicken or vegetable stock: Keeps everything moist and balanced
7. Brown sugar: Just enough to soften the cider’s tart edge
8. Apple cider vinegar: Brightens the finished dish
9. Salt and black pepper: Essential for seasoning the pork
10. Fresh thyme or rosemary: Adds gentle herbal depth

Ingredient Substitutions

• Pork shoulder → pork loin: Leaner, but reduce cook time slightly
• Apple cider → pear cider: A lighter, subtly different sweetness
• Fresh herbs → dried herbs: Use about one-third the amount
• Brown sugar → maple syrup: Adds warmth with a different sweetness

Ingredient Spotlight

• Apple cider: The main flavor driver, giving sweetness and acidity that penetrates the pork
• Pork shoulder: Its fat content keeps the meat juicy during long cooking

Slow Cooker Apple Cider Pork Roast

This dish features a tender pork roast cooked slowly with apple cider, apples, and warming spices. The pork becomes juicy and melt-in-your-mouth, while the cider and spices create a fragrant, flavorful sauce with a rich, saucy consistency. The final appearance is a beautifully browned roast surrounded by a thick, aromatic sauce with tender vegetables and apples.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• Pork roast 3–4 lbs: Pork shoulder is ideal for tenderness, but loin works with care
• Apple cider: Adds natural sweetness and acidity
• Onion: Builds a savory base for the sauce
• Garlic cloves: Brings warmth without overpowering
• Apples: Cook down and reinforce the cider flavor
• Chicken or vegetable stock: Keeps everything moist and balanced
• Brown sugar: Just enough to soften the cider’s tart edge
• Apple cider vinegar: Brightens the finished dish
• Salt and black pepper: Essential for seasoning the pork
• Fresh thyme or rosemary: Adds gentle herbal depth

Equipment

• Slow cooker: A 5–7 quart size works best
• Large skillet: For browning the pork
• Tongs: Helpful for turning the roast
• Sharp knife and cutting board: For prep and slicing

Method

 

1. Season the pork: Generously salt and pepper all sides
2. Sear the roast: Brown the pork in a hot skillet on all sides
3. Layer the slow cooker: Add onions, garlic, and apples to the bottom
4. Add the pork: Place the seared roast on top
5. Pour in liquids: Add apple cider, stock, and brown sugar
6. Cook slowly: Cover and cook on LOW for about 8 hours or HIGH for 4–5 hours
7. Finish the sauce: Stir in apple cider vinegar before serving
8. Slice or shred: Depending on how you plan to serve it

Notes

For extra flavor, add a splash of apple cider vinegar or a pinch of brown sugar to the sauce. Serve with crusty bread or mashed potatoes for a hearty meal.

Make-Ahead and Storage Tips

• Make ahead: Cook fully and refrigerate up to 3 days
• Freeze: Shred and freeze with sauce for up to 3 months
• Reheat gently: Add a splash of broth if needed

How to Serve This Dish

• Classic: With mashed potatoes or buttered noodles
• Lighter: Over roasted vegetables
• Casual: On soft rolls with extra sauce

Creative Leftover Transformations

• Pork sandwiches: Add sharp cheddar or mustard
• Grain bowls: Serve over rice or farro
• Stuffed sweet potatoes: Easy and filling
• Breakfast hash: Crisp with potatoes and onions

Additional Tips

• Use good cider: Quality makes a noticeable difference
• Reduce the sauce: Simmer separately if you want it thicker
• Let it rest: Even ten minutes helps

Make It a Showstopper

• Gloss the pork: Brush with reduced cider sauce before serving
• Fresh herbs on top: Adds color and aroma
• Serve family-style: Let the apples and onions be visible

Variations to Try

• Spiced cider version: Add cinnamon and cloves
• Herb-forward: Skip sugar and double the herbs
• Apple-onion jam style: Slice apples thin so they melt fully
• Cranberry addition: For tart contrast
• Hard cider swap: Adds deeper, slightly bitter notes

FAQ’s

1. Can I use apple juice instead of cider?: Yes, but reduce added sugar
2. Which pork cut works best?: Shoulder is the most forgiving
3. Do I need to peel the apples?: Optional—peels soften as they cook
4. Can this cook overnight?: Yes, LOW heat works well
5. Is it freezer-friendly?: Very, especially shredded
6. Can I thicken the sauce?: Simmer it on the stove after cooking
7. Will it taste sweet?: Balanced, not dessert-like
8. Can I add vegetables?: Carrots and parsnips work nicely
9. How do I keep it from drying out?: Avoid overcooking lean cuts
10. Is it dairy-free?: Yes, naturally

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.