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Slow Cooker Apple Cider Pork Roast

This dish involves slow cooking pork roast with apple cider and warming spices until tender, resulting in a juicy, flavorful cut of pork with a slightly caramelized glaze. The final appearance features a golden-brown crust with a rich, glossy sauce that coats the meat, showcasing a comforting autumn-inspired presentation.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds pork shoulder roast preferably bone-in for additional flavor
  • 2 cups apple cider preferably unfiltered for richer flavor
  • 2 teaspoons ground cinnamon adds warm spice flavor
  • 1 teaspoon ground nutmeg complements the cinnamon
  • 4 cloves whole cloves to infuse the cider
  • 2 tablespoons olive oil for searing the pork
  • to taste salt and black pepper season the pork generously

Equipment

  • Slow Cooker
  • Skillet
  • Sharp knife
  • Cutting board

Method
 

  1. Pat the pork roast dry with paper towels, then season it all over generously with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the pork in the hot skillet and sear for about 4-5 minutes per side, until each side develops a deep golden-brown crust and sounds satisfying as it sizzles.
  3. Remove the seared pork and transfer it to your slow cooker. Pour the apple cider over the meat, making sure it’s partially submerged. Add the cinnamon, nutmeg, and cloves to the cider for infused warmth and aroma.
  4. Cover the slow cooker and set it to low. Let the pork cook for 6 hours, until it is fork-tender and easily pulls apart, filling the house with warm spiced aromas.
  5. Once cooked, carefully transfer the pork to a cutting board and tent it loosely with foil. Strain the cider mixture to remove the spices and cloves, then pour the strained liquid into a saucepan.
  6. Bring the cider to a simmer over medium heat and cook for about 10 minutes, reducing it slightly until it becomes a glossy glaze that thickens slightly. This will create a flavorful sauce that coats the pork beautifully.
  7. While the sauce simmers, shred the pork using two forks, pulling it apart into juicy, tender pieces. Mix the shredded meat back into the glaze to coat it evenly.
  8. Serve the glazed pork hot, garnished with a sprinkle of fresh herbs if desired. The pork should be moist and tender, with a caramelized, slightly sticky exterior and a fragrant, spiced aroma.

Notes

For a richer flavor, marinate the pork with the spices overnight. If the sauce becomes too thick, stir in a splash of cider or broth to loosen it up. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.