Crockpot Apple Cider Pork Roast with Warm Cinnamon and Nutmeg
By Noah Bennett
Prep
15 min
Cook
240 min
Total
255 min
Servings
6
Choose unfiltered apple cider for its fuller aroma, then pair it with a preferably bone-in pork shoulder roast for richer flavor. This Crockpot Apple Cider Pork Roast cooks into fall-apart shredded pork with a lightly caramelized exterior and a rich cinnamon-nutmeg cider sauce.
Seasoning the roast with salt, freshly ground black pepper, cinnamon, and nutmeg before it hits the pan gives the pork its warm spice. Vegetable oil supports the medium-high sear, while a large sliced onion and two cups of cider go into the slow cooker. The recipe favors unfiltered cider for aroma and a bone-in shoulder for richer flavor.
On the stove, look for a golden brown crust after each side sears for about three to four minutes; that is the caramelized exterior carried into the cooker. After four hours on low, the pork should be very tender and shred easily with two forks. Skipping the uncovered high simmer leaves the cider mixture thinner instead of slightly reduced and thickened.
Spoon the coated pork over mashed potatoes, rice, or favorite sides, with roasted carrots, green beans, dinner rolls, or apple slaw among the suggested pairings. The article notes that leftovers reheat well in the sauce and develop richer flavor, so keep the pork with its cider gravy.
Why you'll love this recipe
- A preferably bone-in pork shoulder brings richer flavor to the slow cooker, while its structure becomes easy to shred after the stated low cook.
- Unfiltered apple cider supplies the recipe’s aromatic base, and two cups surround the roast with enough liquid to flavor both pork and onions.
- Cinnamon and nutmeg season the roast before searing, so their warm spice is built into the meat rather than added only to the sauce.
- Browning in vegetable oil creates the golden crust named in the recipe, giving the finished shredded pork a slightly caramelized exterior.
- A large sliced onion cooks around the roast and adds sweetness and richness, stretching a short ingredient list into a complete sauce.
- The reduced cider mixture coats the shredded pork at the end, making each portion saucy without requiring a separate gravy recipe.
Ingredients
- •3 pounds pork shoulder roast (preferably bone-in for richer flavor)
- •2 cups apple cider (preferably unfiltered for better aroma)
- •2 teaspoons ground cinnamon (adds warmth and spice)
- •1 teaspoon ground nutmeg (complements the cinnamon)
- •1 teaspoon black pepper (freshly ground for better flavor)
- •salt (to taste)
- •2 tablespoons vegetable oil (for searing the meat)
- •1 onion (large, sliced)
- •apple juice (optional splash for a sweeter touch)
- •herbs (optional garnish)
Instructions
- 1
Season the pork roast generously with salt, black pepper, cinnamon, and nutmeg. Let it sit for a few minutes to absorb the spices.
- 2
Heat the vegetable oil in a skillet over medium-high heat until shimmering.
- 3
Carefully place the pork in the skillet and sear each side for about 3 to 4 minutes, until golden brown and caramelized.
- 4
Transfer the seared pork to the slow cooker.
- 5
Add the sliced onion around the roast.
- 6
Pour the apple cider over the pork and onions, making sure the liquid covers at least half of the meat.
- 7
Set the slow cooker to low and cook for 4 hours, until the pork is very tender and easily shredded.
- 8
Carefully remove the pork and set it aside.
- 9
Turn the slow cooker to high and simmer the cider mixture uncovered for about 10 to 15 minutes, until it reduces slightly and thickens into a sauce.
- 10
Shred the pork using two forks, then return it to the slow cooker and toss with the cider sauce until well coated and heated through.
- 11
Serve hot over mashed potatoes, rice, or favorite sides. Garnish with extra sliced onions or herbs if desired.
FAQ
Nutrition (per serving)
Calories
450
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
