Fall Favorite Recipe - Apple Cider Pork Roast
October 7, 2024 • 0 comments
This is the kind of meal that fills your whole house with the smell of autumn — slow-cooked pork that practically melts apart, swimming in a rich, tangy-sweet apple cider sauce with just the right hint of warm spice. It's hearty, deeply satisfying, and practically makes itself. Pile it high over creamy mashed potatoes, load it onto buns with a scoop of coleslaw, or serve it alongside cheesy grits for a meal that feels like a celebration. However you serve it, don't be surprised when everyone asks for seconds — or when you find yourself sneaking bites straight from the crockpot before dinner even hits the table.
- Prep Time:
- Cook Time:
- Servings: 6–8
Ingredients
- (2-4 lb) Pork Shoulder Roast
- (1 cup) Apple Cider
- (1/2 cup) Apple Cider Vinegar
- (1/4 cup) Brown Sugar (could increase to 1/2 cup for bigger roasts)
- (1 Tbsp) Paprika
- (1 Tbsp) Garlic Powder
- (1 tsp) Cinnamon
- (1 tsp) Marisal Sea Salt
- (1/2 tsp) Black Pepper
- (1/2 tsp) Cloves
- (1/2 tsp) Nutmeg
Directions
- Rub the pork roast with all the spices.
- Place the roast in a crockpot with the apple cider, apple cider vinegar and brown sugar.
- Cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender and shreds with a fork.
- Mix the shredded pork with the cooking liquid.
- Serve over mashed potatoes, on buns with coleslaw, with cheesy grits, or just sneak bites straight from the crockpot!
Optional:
- This can also be made in the oven if you have a love/hate relationship with the crockpot like I do. I will say, this is one recipe I make in the crockpot and it turns out amazing! After covering the roast in all the spices I brown the roast in a bit of lard, butter, or avocado oil, add all the liquids and brown sugar, then cook on 275 for a few hours in the oven with the lid on.
- Substitute 2 tsp pumpkin pie spice for the cinnamon, cloves and nutmeg!
