Slow Cooker Apple Cider Braised Pork Recipe

Name: Slow Cooker Apple Cider Braised Pork
Prep time: 30 min
Cook time: 390 min
Total time: 420 min
Yield: 8
Ingredients: 1 (4 pound) boneless pork shoulder roast; salt and freshly ground black pepper to taste; 1 tablespoon vegetable oil; 2 shallots, sliced; 1 rib celery, chopped; 0.5 cup apple cider vinegar; 2.5 cups apple cider; 4 cloves garlic, peeled; 1 bay leaf; 1.5 teaspoons Dijon mustard; 1 pinch cayenne pepper, or more to taste; 2 tablespoons cold butter, cut into small pieces; 1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Cook Time: 390 minutes

Ingredients

1 (4 pound) boneless pork shoulder roast
Salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
cup apple cider vinegar
2 cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Directions

Step 1: Season the pork with salt and black pepper on all sides.

Step 2: Heat the vegetable oil in a large skillet over high heat. Once the oil is hot, add the pork shoulder and sear it on all sides until browned, about 3 minutes per side. After searing, transfer the pork to a slow cooker.

Step 3: In the same skillet, add the sliced shallots and chopped celery over medium heat. Cook, stirring occasionally, for about 3 to 4 minutes, until they start to soften.

Step 4: Pour the apple cider vinegar into the skillet and scrape up any browned bits from the bottom of the pan. Let the vinegar cook for 4 to 5 minutes until the liquid nearly evaporates. Transfer this mixture to the slow cooker.

Step 5: Add the apple cider, garlic cloves, and bay leaf into the slow cooker. Cover and cook on Low for about 6 hours, or until the pork is fork-tender but still intact. Turn the pork every 1 to 2 hours during cooking.

Step 6: Once the pork is done, remove it from the slow cooker and place it on a plate. Cover it loosely with foil to keep it warm.

Step 7: Strain the cooking liquid through a fine-mesh sieve, discarding the solids. Transfer the strained liquid to a large saucepan and bring it to a boil over high heat. Reduce the heat and let it simmer for about 10 minutes, skimming off any fat from the surface, until the sauce is reduced to about a quarter of its original volume.

Step 8: Remove the saucepan from the heat. Stir in the Dijon mustard and cayenne pepper, and then whisk in the cold butter, a little at a time, until the sauce is smooth and incorporated.

Step 9: Add the chopped fresh herbs and season the sauce with salt and black pepper to taste.

Step 10: Slice the pork into -inch thick slices and serve with the sauce drizzled on top.

Nutrition Facts (per serving)

Calories: 389
Total Fat: 26g (33% DV)
Saturated Fat: 10g (50% DV)
Cholesterol: 97mg (32% DV)
Sodium: 127mg (6% DV)
Total Carbohydrate: 14g (5% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 10g
Protein: 24g (47% DV)
Vitamin C: 3mg (3% DV)
Calcium: 36mg (3% DV)
Iron: 2mg (9% DV)
Potassium: 403mg (9% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Recipe by: John Mitzewich

Origin and History

The slow cooker apple cider braised pork recipe draws inspiration from classic American comfort food. Braising pork with cider is a longstanding tradition, particularly in the Northeastern United States, where apple orchards are abundant. The use of apple cider with pork is an ancient pairing that highlights the regional preference for apples in cooking, especially during the fall harvest season. The slow cooker method adds a modern twist, simplifying preparation while still delivering a rich and flavorful dish.

Regional Features

Apple cider braised pork is particularly popular in the Northeastern and Midwestern U.S., where both apples and pork are key ingredients in many local dishes. In these regions, the combination of pork and apple cider symbolizes the bounty of autumn harvests. Variations of this recipe may also include regional additions, such as maple syrup or local herbs like sage and thyme. Some versions are even made with locally produced apple cider vinegar, giving the dish a more tangy finish.

Differences from Similar Dishes

Unlike other braised pork recipes that rely on wine, beer, or broth as their braising liquid, the apple cider braised pork uniquely uses apple cider, which imparts a natural sweetness and depth of flavor to the meat. This gives the dish a signature tartness and complexity that distinguishes it from similar dishes such as beer-braised pork or cider-braised chicken. The addition of apple cider vinegar balances the sweetness, making it distinct from sweeter variations of braised pork.

Where Its Typically Served

This dish is often served at home gatherings, especially during the fall and winter months when hearty, warming meals are in high demand. It pairs beautifully with mashed potatoes, roasted vegetables, or even sauerkraut, making it a versatile main course. In some areas, its also served at holiday gatherings such as Thanksgiving or Christmas, where its savory yet sweet profile complements the rest of the meal. Its comforting nature makes it a perfect dish for family dinners or casual celebrations.

Interesting Facts

One of the unique features of this recipe is its ability to transform relatively inexpensive cuts of pork, like pork shoulder, into a tender, flavorful meal. The slow cooking method allows the pork to break down and absorb the flavors of the cider and herbs. Another interesting aspect is the reduction of the braising liquid into a rich sauce, which can be served over the pork or even used as a dip. This slow cooker recipe is perfect for busy weeknights or large family meals, as the hands-on time is minimal and the results are consistently delicious.

FAQ about Slow Cooker Apple Cider Braised Pork Recipe

Store any leftover pork in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan over low heat or in the microwave. The sauce can be stored separately to prevent the pork from becoming soggy.

Yes, you can freeze the braised pork and sauce. Allow it to cool completely before placing it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm it up in a slow cooker or saucepan.

Yes, you can substitute apple juice for apple cider, though the flavor will be slightly different. Apple cider tends to have a deeper, more robust flavor compared to the sweeter taste of apple juice. However, apple juice will still work well in the recipe.

If the sauce turns out too tangy, try adding a bit more sugar or honey to balance the acidity. Alternatively, you can increase the amount of Dijon mustard or fresh herbs to add complexity and richness to the flavor.

Yes, you can adapt this recipe for a pressure cooker or Instant Pot. Use the 'meat' setting for about 60-70 minutes with natural pressure release. You can skip the step of turning the pork during cooking. After cooking, reduce the sauce as directed.

This braised pork pairs well with mashed potatoes, roasted vegetables, or a side of sauerkraut for a nice contrast. You could also serve it with a simple green salad or over rice for a complete meal.

For even more tender pork, cook it for a longer time at a lower heat. If you're using a slow cooker, let the pork cook for 7-8 hours, checking for tenderness. If the pork is falling apart, it's done. You can also use a pork roast with more fat for extra tenderness.

Yes, you can use bone-in pork for this recipe. It may take a bit longer to cook, but it will still turn out tender and flavorful. Just be sure to adjust the cooking time accordingly and turn the meat as needed.

To reduce fat in the sauce, you can skim off the fat after cooking. Once the sauce is reduced, place it in the fridge for 30-60 minutes, and the fat will solidify on the top, making it easy to remove.

The best cut of pork for this recipe is a boneless pork shoulder roast. It has the right balance of fat and meat, which makes it perfect for slow cooking. You can also use country-style ribs or a bone-in pork roast, though you may need to adjust the cooking time.

Comments

Carolyn Baker

06/19/2024 09:50:24 PM

I absolutely adored this recipe! My husband, in-laws, and I all loved it. Unfortunately, I couldn't find apple cider where I live, so I substituted with a high-quality apple juice. I made this dish for Easter dinner, which we serve at noon in Oklahoma. Since the recipe required the pork roast to be turned every hour, I couldn't prepare it on Sunday morning due to church commitments. Instead, I cooked it in the slow cooker on Saturday and reheated it on Sunday. To keep it from drying out, I added a cup of the juice from the slow cooker to the pan before sealing it with foil and heating it at 350 degrees for half an hour. The roast turned out perfectly - not dry at all, but instead tender, juicy, and full of flavor. It reheated beautifully and maintained its delicious taste. I really enjoyed the flavor of this dish, and I highly recommend not skipping the step of turning the roast in the slow cooker. We will definitely be making this again!

Amanda Anderson

05/25/2025 02:14:15 PM

I found this recipe to be very simple to make, and the sauce was a big hit with everyone. It seems like my slow cooker cooks faster than normal, as my pork was already falling apart after 4 hours on low. While this dish is delicious, I feel it lacks the elegance for a formal gathering. Next time, I might experiment by adding some diced apple to the reduced sauce for extra texture and apple flavor.

Jennifer Allen

05/01/2025 10:49:25 PM

I will make this again but will reduce the amount of apple cider vinegar next time. The sauce is good, but I would like it to be less tart. It cooks down nicely to 1/4 of the original amount.

Cook Time: 10 minutes