Slow Cooker Cider Pork Roast Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/19/19
Pork With Carrots
maria bacarella / Getty Images
Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
771 Calories
39g Fat
32g Carbs
69g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 771
% Daily Value*
Total Fat 39g 51%
Saturated Fat 14g 71%
Cholesterol 242mg 81%
Sodium 510mg 22%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 16%
Protein 69g
Calcium 158mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this flavorful slow cooker pork roast with potatoes or boiled seasoned cabbage for a delicious family meal. The blend of spices with the apple juice really makes this a mouthwatering meal!

Ingredients

  • 2 medium onions
  • 4 pounds boneless pork shoulder (or pork sirloin roast)
  • 4 to 6 carrots
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon allspice
  • 1 teaspoon chili powder
  • 1 teaspoon dried leaf marjoram (or thyme)
  • 2 cups unsweetened apple juice (or cider)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cold water

Steps to Make It

  1. Cut the onions in half and cut off the ends; remove the peels. Slice the onion halves and arrange them in the bottom of the slow cooker.

  2. Leave the netting on pork roast and place it atop the onion slices in the slow cooker.

  3. Slice the carrots into 1-inch pieces.

  4. Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast.

  5. Cover and cook on HIGH for 1 hour. Reduce heat to low and cook for 7 to 9 hours longer, or leave on high for 3 to 4 hours longer.

  6. Pour juices into a saucepan and bring to a boil on the stovetop. Reduce to medium and continue boiling for 5 minutes.

  7. Combine the flour and cold water and stir or whisk until smooth; whisk the flour mixture into the simmering juices. Continue cooking and stirring until thickened. Serve the gravy with the pork.

Tips

  • Make the recipe with a pork loin roast instead of pork shoulder. Pork loin is leaner, so it requires less cooking time. Check after about 4 hours on low.
  • According to the USDA, the minimum safe temperature for pork is 145 F. Health Canada advises a temperature of 160 F.

Recipe Variations

  • Add small round white or red-skinned potatoes to the slow cooker along with the carrots.

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