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Slow-Cooked Pork with Caramelized Apples and Spiced Cider

This dish features a pork roast cooked slowly until tender, combined with caramelized apple slices and a flavorful cider sauce infused with spices. The final dish has a juicy, fall-apricot-colored pork shoulder paired with tender apples and a rich, aromatic sauce that creates a comforting, rustic presentation.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Pork shoulder roast 3 pounds, leave some fat intact: Natural marbling keeps the meat moist and flavorful during slow cooking.
  • Apples 3 large, firm such as Fuji or Honeycrisp, cored and sliced: Add natural sweetness and caramelized texture.
  • Apple cider 2 cups, preferably unsweetened: Provides fruity depth without making the sauce overly sweet.
  • Ground cinnamon ½ teaspoon: Adds warm subtle spice without overpowering the savory pork flavor.
  • Dried thyme 1 teaspoon, optional: Adds subtle earthy herbal notes.
  • Olive oil 2 tablespoons: Helps sear pork and build flavor base.
  • Onion 1 large, chopped: Adds savory sweetness during cooking.
  • Garlic 2 cloves, minced: Enhances overall aroma and depth.
  • Salt and pepper to taste: Balances and seasons the dish.

Equipment

  • Large Skillet
  • Slow cooker or heavy pot
  • Cutting board
  • Sharp Knife
  • Tongs

Method
 

  1. Pat the pork roast dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sear pork on all sides until golden brown.
  4. Transfer pork to a slow cooker or heavy cooking pot.
  5. In the same skillet, Cook the chopped onions until they turn lightly golden and fragrant to build a deeper savory flavor base.
  6. Add minced garlic and cook briefly until fragrant.
  7. Pour apple cider into the skillet to deglaze.
  8. Add cinnamon and dried thyme, stirring well.
  9. Pour this mixture over the pork roast.
  10. During the last 2–3 hours of cooking, arrange the sliced apples around and over the pork roast so they become tender while still holding their shape.
  11. Cover and cook on low heat for 6–8 hours.
  12. Remove the pork from the cooker and let it rest for 10–15 minutes before slicing so the juices redistribute and the meat stays tender.

Notes

For a deeper flavor, sear the pork in batches if your skillet is small. You can also make this dish ahead of time—the flavors meld beautifully after a day in the fridge.
Cook until internal temperature reaches about 90–95°C (195–203°F): This ensures fork-tender slow-roasted texture.