Slow Cooker Apple Cider Pork- tender, juicy pork is covered in a sweet and tangy apple-flavored sauce. It’s the perfect pork recipe for fall.
No Pre-Cooking Needed
There’s no need to sear the pork before adding it to the slow cooker. The slow cooker does all the work. There’s very little prep time for this recipe.
Brown Sugar Rub
A brown sugar rub, which consists of a mixture of salt, pepper, and brown sugar helps create a flavorful exterior on the pork without searing it.
Key Ingredient: Apple Butter
The key to the sauce is Apple Butter. It creates a richly flavored sauce. Apple cider is also used, but pork cooked just in apple cider tends to be a little lacking in flavor. The apple butter creates a really robust sauce.
Type Of Pork To Use For Slow Cooker Aplle Cider Pork
You’ll need a 5-pound boneless pork butt roast for this recipe. Note: You can use one that’s anywhere between 3.5 and 5.5 pounds.
If you use one that’s less than 4 pounds, you can shorten the cooking time a little.
Can’t find a boneless pork butt? No problem. Use a bone-in one. The bone can be easily removed at the end of cooking.
Pork butts contain a thick layer of fat on top. Cut away and discard at least 1/2 of the fat on top so your sauce isn’t a greasy mess.
How Long To Cook Pork In A Slow Cooker
The pork will need 6 to 7 hours on HIGH or 8 to 9 hours on LOW. It should easily shred when it is fully cooked.
Thicken The Sauce
If you want the sauce thicker, pour it into a saucepan and simmer until it reduces some. You can also add a few teaspoons of cornstarch mixed with an equal amount of cold water. Simmer for a few minutes.
More Easy Pork Recipes
- Peach Glazed Pork Roast
- Bourbon Apple Pork Chops
- Slow Cooker Garlic Butter Pork Roast
- Roasted Pork Loin with Mushroom Gravy
- Brown Sugar Garlic Pork Chops
- 1 cup apple cider
- 2/3 cup apple butter, divided
- 1/2 teaspoon ground mustard
- 3 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 1 (5-pound) boneless pork butt roast, trimmed of some fat
- 3 tablespoons kosher salt
- 3 tablespoons packed brown sugar
- 1 teaspoon black pepper
- 3 sprigs fresh thyme
- 1 medium onion, sliced
- 1 tablespoon apple cider vinegar
- 1/4 to 1/2 teaspoon cayenne pepper
- In a 6-quart or larger slow cooker, whisk together apple cider, 1/3 cup apple butter, ground mustard, flour, and garlic.
- Pat pork butt dry with paper towels. Combine the salt, brown sugar, and pepper in a small bowl. Rub mixture all over pork.
- Place pork fat side down in the slow cooker. Scatter onion and thyme sprigs around pork.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 8 to 9 hours.
- Remove pork to a carving board. Tent it with foil and let sit 15 to 20 minutes.
- Spoon the fat off the surface of the liquid in the slow cooker. Or, if you have a fat separator, pour it into the fat separator and discard the fat. Then return the remaining liquid to the slow cooker.Discard the thyme sprigs. You can strain out the onion slices or leave them.
- Whisk the remaining 1/3 cup apple butter, vinegar, and cayenne pepper into the slow cooker. Season with salt and pepper to taste.
- Use 2 forks to separate the pork into large chunks. Pour gravy over pork and serve.