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Crockpot Apple Cider Pork Roast Recipe

Slow-cooked until fork-tender, this Crockpot Apple Cider Pork Roast is the kind of dinner that fills your home with the comforting aroma of fall. Juicy pork, sweet apple cider, onions, herbs, and a touch of mustard simmer together for hours, creating a rich, flavorful roast that's perfect for family dinners, holidays, or relaxed weekends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 3½ to 4 pounds boneless pork shoulder roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 large yellow onions sliced
  • 2 apples cored and sliced
  • 4 garlic cloves minced
  • 2 cups fresh apple cider
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh chopped parsley for garnish

Equipment

  • 6 to 7-quart slow cooker
  • Large Skillet
  • Tongs
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Small mixing bowl
  • Whisk

Method
 

  1. Pat the pork roast dry with paper towels, then season all sides with the salt, pepper, garlic powder, and onion powder.
    Pat the pork roast dry with paper towels
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast until deeply browned on every side, then transfer it to the slow cooker.
    Heat the olive oil in a large skillet over
  3. Arrange the sliced onions and apples around the pork. Add the minced garlic over the top.
    Arrange the sliced onions and apples
  4. Whisk together the apple cider, chicken broth, Dijon mustard, apple cider vinegar, brown sugar, rosemary, and thyme until smooth. Pour the mixture over the roast and tuck the bay leaves into the liquid.
    Whisk together the apple cider, chicken broth
  5. Cover and cook on Low for 8 hours or High for 5 to 6 hours, until the pork is tender enough to pull apart easily with a fork.
    Cover and cook on Low for 8 hours
  6. Transfer the cooked pork to a serving platter and loosely cover it with foil to keep warm.
    Transfer the cooked pork to a serving platter
  7. Pour the cooking liquid into a saucepan. Whisk together the cornstarch and cold water, then stir the slurry into the sauce. Simmer until lightly thickened.
    Pour the cooking liquid into a saucepan.
  8. Slice or shred the pork, spoon the warm apple cider gravy over the top, garnish with fresh parsley, and serve immediately.
    Slice or shred the pork, spoon the warm apple cider

Notes

  • Searing the pork before slow cooking adds deeper flavor.
  • Fresh apple cider creates a richer sauce than filtered apple juice.
  • Choose firm apples like Honeycrisp, Gala, or Pink Lady so they hold their shape.
  • Allow the pork to rest for 10 minutes before slicing for juicier meat.
  • Taste the finished gravy before serving and adjust the seasoning if needed.