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Slow-Cooked Pork Roast with Apple Cider

This dish features a pork roast that is browned and slow-cooked in apple cider until tender and easy to shred. The cider reduces to a glossy glaze, infusing the meat with sweet and smoky flavors, and creating a hearty, fall-inspired main course with a moist, pull-apart texture.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • Pork roast 3 pounds, shoulder or butt trimmed if desired: The hearty protein base that becomes tender when slow cooked.
  • Apple cider 2 cups, preferably unfiltered: Adds natural sweetness and creates a flavorful glaze.
  • Onion 1 large, sliced: Provides savory depth and subtle sweetness.
  • Garlic 3 cloves, minced: Enhances aroma and overall flavor.
  • Olive oil 2 tablespoons, for searing: Helps develop a rich golden crust.
  • Ground cinnamon ¼ to ½ teaspoon, optional: Adds gentle seasonal warmth without overpowering the savory pork flavor.
  • Salt and pepper to taste: Balance and enhance all flavors.

Equipment

  • Large Skillet
  • Slow cooker or Dutch oven
  • Knife
  • Cutting board
  • Tongs

Method
 

  1. Pat the pork roast dry and season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear the pork roast on all sides until golden brown.
  4. Transfer sliced onions and garlic into the slow cooker or pot.
  5. Place the seared pork roast on top of the onion mixture.
  6. Pour apple cider evenly over the roast.
  7. Sprinkle ground cinnamon if using.
  8. Cover and cook on low for 6–8 hours without frequently opening the lid, until the pork is tender.
  9. Occasionally baste the pork with cooking liquid if accessible.
  10. Once cooked, remove pork and let it rest for 10 minutes.
  11. Simmer the remaining liquid to slightly thicken if desired.
  12. Slice or shred pork and serve with the cider glaze.