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A white plate with shredded pork, vegetable rice, and a lettuce salad. A fork is on the plate. In the background are a glass of iced tea, a pear, a bowl of shredded pork, and a pressure cooker.
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Slow Cooker Pork Roast With Apples & Cider

This super easy Slow Cooker Pork Roast is savory, tender, and just a little bit sweet from the apples and cider. The meat cooks low and slow until it’s fall-apart tender, making it perfect for a cozy family dinner!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 4-5 pound pork roast butt, shoulder, or picnic roast; bone-in is fine
  • 2 apples cored and cut into large pieces (skin on)
  • 1 large onion peeled and cut into thick slices
  • 1 ½ cups apple cider apple juice is fine if you can't find cider
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper

Instructions

  • Place the onion slices and apple pieces in the bottom of the slow cooker.
  • Pour in the apple cider.
  • In a small bowl, mix together the garlic powder, salt, parsley, thyme, and black pepper. Rub the spice mixture all over the pork roast.
  • Place the seasoned pork on top of the apples and onions.
  • Cover and cook on Low for 8–10 hours or High for 6-8 hours, until the pork is fall-apart tender.
  • Turn off the slow cooker and let the meat rest in the liquid, covered, for about 10 minutes.
  • Shred the pork with two forks and stir back into the slow cooker with the apples, onions, and pan juices. Adjust salt to taste.

Notes

Slow Cooker Size: 6-quart
Recipe Tips & Variations:
  • The apples and onions get so cooked that they just kind of melt. You should have no chunks left and if there are they will be so tender. I just stir them back into the shredded pork. 
  • For extra depth of flavor, brown the pork roast in a skillet before adding it to the slow cooker. It just depends on the day if I do this or not. 
  • Use a sweet apple variety like Honeycrisp or Fuji for the best flavor.
Apple Rice Pilaf Recipe: I served this recipe with an apple rice pilaf and it was so good! Here's how you make it:
  1. Sauté 2 apples, half an onion, a carrot, and a rib of celery that are all cut into uniform sizes (small chopped,  no need to peel the apple, make sure the carrot isn't in big pieces) in 2 tablespoon of butter until the onion is tender.
  2. Add 2 cups of rice to the pan and add 4 cups of chicken stock and cook like you would rice (bring to a simmer, reduce heat, cover, and cook for about 20 minutes or until the rice is tender).
  3. Add salt to taste and done! (This is also great with additional fresh herbs that you may have, just stir them in at the end.)
Serving Suggestions: Serve with mashed potatoes, an apple rice pilaf, roasted veggies, or on rolls as pulled pork sandwiches.
Yummy Leftovers: Pork roast leftovers are excellent for pulled pork sandwiches—just pile onto buns and top with coleslaw.

Nutrition

Serving: 1of 8 servings | Calories: 356kcal | Carbohydrates: 14g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 988mg | Potassium: 992mg | Fiber: 2g | Sugar: 10g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg

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