This slow cooker 4-ingredient apple cider pork roast is the kind of recipe that makes your whole house smell like fall in the best possible way. The first time I made it, my neighbor actually knocked on the door just to ask what was in my slow cooker because the aroma of apples, warm spices, and roasting pork had drifted out onto the sidewalk. It’s a true “set it and forget it” dinner: just pork, apple cider, apples, and a little brown sugar. The cider slowly bathes the roast all day, leaving it so tender it falls apart with a fork and develops a glossy, sticky glaze once you finish it on a sheet pan. It’s perfect for busy weeknights, Sunday dinners, or anytime you want something cozy without a lot of effort or ingredients.
Serve this apple cider pork roast piled onto a platter or right from the foil-lined baking sheet, spooning the soft stewed apples and amber pan juices over the top. It’s especially good with creamy mashed potatoes, roasted sweet potatoes, or buttered egg noodles to soak up all the sauce. Add a simple green side like sautéed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette to balance the sweetness. Leftovers are fantastic tucked into toasted rolls with a little mustard or slaw for easy sandwiches the next day.
Slow Cooker Apple Cider Pork RoastServings: 6
Ingredients
3 to 4 lb boneless pork shoulder or pork butt roast, trimmed of excess hard fat
2 cups apple cider (not apple cider vinegar)
3 large apples, peeled, cored, and thickly sliced
1/3 cup packed light or dark brown sugar
Directions
Line a baking sheet with aluminum foil and set it aside for later. This will be for glazing and serving the roast once it comes out of the slow cooker.
Scatter the sliced apples evenly over the bottom of a 5- to 7-quart slow cooker. This creates a soft, fruity bed for the pork and helps flavor the juices.
Place the pork roast on top of the apples in the slow cooker, fat side up if there is a visible fat cap. Pat it dry with paper towels so it browns and glazes better later.
In a measuring cup or bowl, whisk together the apple cider and brown sugar until the sugar is mostly dissolved. Pour this mixture all around and over the pork roast in the slow cooker.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Every slow cooker runs a little differently, so start checking toward the earlier end of the time range.
When the pork is fork-tender, use two large spatulas or sturdy tongs to carefully lift the whole roast out of the slow cooker and transfer it to the foil-lined baking sheet. Try to keep it in one piece, but if it starts to crack or fall apart, that’s a good sign it’s done.
Use a slotted spoon to scoop the soft stewed apple slices from the slow cooker and arrange them around the pork on the baking sheet. Spoon a little of the rich amber cooking liquid over the top of the roast to lightly coat it.
Preheat your oven broiler to high and adjust the rack so the pork will sit a few inches below the heating element. While it heats, let the roast rest for 5 to 10 minutes so the juices settle.
Slide the baking sheet under the broiler and broil for 3 to 5 minutes, watching closely, until the top of the pork turns golden brown and develops a shiny, sticky glaze from the reduced cider and brown sugar. Rotate the pan once if needed for even color, and be careful not to let it burn.
Remove the baking sheet from the oven and let the pork rest another 5 minutes. Spoon more of the warm pan juices from the slow cooker over the roast and apples to moisten and glaze them.
To serve, use two forks to gently pull the pork into large, tender chunks or slices right on the baking sheet. Serve with the stewed apples and plenty of the amber cider juices spooned over the top.
Variations & Tips
For a slightly savory twist without adding more ingredients, use one tart apple (like Granny Smith) and two sweeter apples for a nice balance. If you prefer a less sweet roast, reduce the brown sugar to 1/4 cup and use a sharper cider. Want a thicker glaze? Pour 1 to 2 cups of the slow cooker juices into a small saucepan and simmer on the stove for 10 to 15 minutes until syrupy, then brush it over the pork before broiling. You can also use a bone-in pork shoulder of similar weight; just plan on the longer end of the cook time. For meal prep, cook the roast on a Sunday, shred or chunk it after broiling, and store it with the apples and juices in the fridge for up to 4 days—reheat gently on the stovetop with a splash of extra cider or water. Leftovers make great sliders, grain bowls over rice or quinoa, or a quick hash with diced potatoes for breakfast.
