Apple Cider Pork Roast

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Prep Time 10 mins
Cook Time 8 hrs
Temp Low

Apple CIder Pork Roast – easy apple cider pork roast

Ingredients

  • 2-3 Pounds Pork shoulder roast
  • 1.5 Cups Apple cider (you can use apple juice, but if you do, add a couple pinches each of cinnamon, allspice, and nutmeg)
  • 5-6 Red potatoes (scrub well, leave skin on, and cut in half)
  • A few carrots, peeled and cut into 2 inch chunks
  • 1 Yellow onion (cut into large pieces)
  • 1 Bay leaf
  • Salt and pepper (maybe 1/2 tsp each)

Directions

  1. Step One

    Add roast and veggies to slow cooker.

  2. Step Two

    Add cider.

  3. Step Three

    Throw in the bay leaf and cook on low for 8 hours.

Crockin' Reviews Add Review
  1. Aubergine

    Amazing. Pork roast I used was almost four pounds. Used regular potatoes and extra carrots. No bay leaf because I didn’t have any. ONE OF THE BEST THINGS I’VE EVER EATEN. My son loved it too. Cooked on low for 8 hours.

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  2. Nancy

    I’m the “friend” of Darlene who made this as well. Hubby LOVED it. It was so tender and yes, fell off the bone. Making it again today for the week. This time I’m keeping the layer of fat on it for extra flavor.

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  3. Darlene

    Got your response after we ate it! I did take the fat layer off, cooked it on high for 3 hours, then on low for 4 1/2 hours longer. It did fall off the bone, and was delicous! My family loved it. Had a friend over, and she is making it at home today!

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  4. Crockin Girls

    Crockin Girls

    Wow…10lbs! That’s a big one! I would say LOW for 10-12 hours or HIGH for 6-7 hours. It’s going to FALL apart when it’s ready! Also, I’m going to suggest you keep the layer of fat on the shoulder roast and remove it with a slotted spoon after crockin’. The fat will add a lot of flavor!

  5. Darlene

    I am making this tomorrow. I am planning on using a pork shoulder picnic . This cut of meat has a layer of fat and the skin which I am planning to remove pryor to cooking, I hope that is correct. Am anxious to try it. I am wondering how long to cook it as I have a 10lb roast. I prob will be cooking it on high. What do you think/recomend?

  6. Melissa L.

    I tried this recipe for the first time tonight and it was very good! I used a Boston butt pork roast instead of the pork shoulder roast because that is what I had. I also brewed a couple of apple cider K cups. I highly recommend this recipe.

  7. Laurie F.

    I do this recipe a lot but I add ground mustard and beef granules to the cider. Then after it cooks, I pour the liquid into a pot and add enough water to make a total of 1 1/2 cups of liquid. Then take a 1/4 c of flour and whisk with 1/3 c cold water, whisk until blended and add that to the pork/ apple cider liquid and cook until thickened and use that as gravy. SO DELICIOUS!!

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