# Ingredient List:
→ Meat
01 - 1 boneless pork shoulder, 3–4 lb (1.5–1.8 kg)
→ Vegetables
02 - 2 large onions, sliced
03 - 3 large carrots, peeled and cut into chunks
04 - 2 apples, cored and sliced
05 - 3 cloves garlic, minced
→ Liquids
06 - 2 cups (16 fl oz) apple cider, not vinegar
07 - 1/2 cup (4 fl oz) low-sodium chicken broth
→ Seasonings & Herbs
08 - 2 tbsp olive oil
09 - 1 tbsp Dijon mustard
10 - 1 tbsp fresh rosemary, chopped or 1 tsp dried
11 - 1 tbsp fresh thyme, chopped or 1 tsp dried
12 - 2 tsp salt
13 - 1 tsp black pepper
14 - 1 tsp ground cinnamon
15 - 1/2 tsp ground nutmeg
# How to Make:
01 - Season pork shoulder evenly on all sides with salt, black pepper, ground cinnamon, and ground nutmeg.
02 - Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until golden brown, about 3 to 4 minutes per side.
03 - Place sliced onions, carrot chunks, sliced apples, and minced garlic in the bottom of the slow cooker.
04 - Set the seared pork roast atop the arranged vegetables in the slow cooker.
05 - Whisk together apple cider, chicken broth, Dijon mustard, chopped rosemary, and chopped thyme in a small bowl; pour evenly over the pork and vegetables.
06 - Cover and cook on low heat for 6 to 8 hours until the pork is tender and easily shredded with a fork.
07 - Remove pork and vegetables from slow cooker and let the pork rest for 10 minutes before slicing or shredding.
08 - For a thicker sauce, transfer cooking liquid to a saucepan and simmer to reduce for 10–15 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until thickened.
09 - Plate the pork alongside the cooked vegetables and spoon the sauce over the top.
