Save A succulent pork roast slow-cooked with apple cider, aromatic herbs, and vegetables, creating a tender, flavorful main dish with a hint of sweetness.
This recipe has become a family favorite because of its ease and comforting flavors.
Ingredients
- Meat: 1 (3 4 lb / 1.5 1.8 kg) boneless pork shoulder (or pork loin)
- Vegetables: 2 large onions, sliced, 3 large carrots, peeled and cut into chunks, 2 apples, cored and sliced, 3 cloves garlic, minced
- Liquids: 2 cups (480 ml) apple cider (not vinegar), 1/2 cup (120 ml) low sodium chicken broth
- Seasonings & Herbs: 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp fresh rosemary, chopped (or 1 tsp dried), 1 tbsp fresh thyme, chopped (or 1 tsp dried), 2 tsp salt, 1 tsp black pepper, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
Instructions
- Step 1:
- Season the pork roast on all sides with salt, pepper, cinnamon, and nutmeg.
- Step 2:
- In a large skillet, heat olive oil over medium high heat. Sear the pork on all sides until golden brown (about 3 4 minutes per side).
- Step 3:
- Place onions, carrots, apples, and garlic in the bottom of the slow cooker.
- Step 4:
- Lay the seared pork roast on top of the vegetables.
- Step 5:
- In a small bowl, mix apple cider, chicken broth, Dijon mustard, rosemary, and thyme. Pour over the pork and vegetables.
- Step 6:
- Cover and cook on low for 6 8 hours, or until the pork is very tender and shreds easily with a fork.
- Step 7:
- Remove pork and vegetables from the slow cooker. Let the pork rest for 10 minutes before slicing or shredding.
- Step 8:
- Optional: For a thicker sauce, pour the remaining cooking liquid into a saucepan, bring to a simmer, and reduce for 10 15 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until thickened.
- Step 9:
- Serve pork with the cooked vegetables and spoon sauce over the top.
Save Sharing this meal around the table always brings us closer together during chilly evenings.
Required Tools
Slow cooker (5 6 quart), large skillet, cutting board and knife, mixing bowls, tongs
Allergen Information
Contains no major allergens Double check mustard and broth labels for hidden allergens
Nutritional Information
Calories: 410, Total Fat: 18 g, Carbohydrates: 23 g, Protein: 39 g per serving
Save This recipe is a perfect blend of sweet and savory that’s easy to prepare and delightful to serve.
Recipe FAQs
- → What cut of pork works best for this dish?
Boneless pork shoulder or pork loin are ideal, as they become tender when slow-cooked.
- → Can I substitute the apples with other fruits?
Pears can be used as an alternative for a slightly different sweet note.
- → How do the herbs enhance the flavor?
Fresh rosemary and thyme add aromatic, earthy layers that complement the sweetness of the apples and cider.
- → Is it necessary to sear the pork before slow cooking?
Searing locks in juices and develops a deeper flavor and appealing color on the meat.
- → How can I thicken the cooking liquid into a sauce?
Simmer the liquid in a saucepan to reduce or whisk in a cornstarch slurry until it thickens to a gravy consistency.
- → What side dishes pair well with this main course?
Mashed potatoes or crusty bread pair beautifully, soaking up the rich sauce and juices.