Crockpot Apple Cider Pork Roast with Warm Cinnamon and Nutmeg
By Ethan Parker
Prep
15 min
Cook
240 min
Total
255 min
Servings
6
Use fresh apple cider for the best taste․ Pair it with a bone-in pork shoulder roast for more taste․ Recipe Crockpot Apple Cider Pork Roast produces shredded pork with a caramelized crust and apple cider sauce seasoned with cinnamon and nutmeg․
Seasoning the roast with salt‚ freshly ground black pepper‚ and cinnamon and nutmeg before cooking gives the pork roast warm spice flavors․ Vegetable oil promotes browning of the roast when cooking at a medium-high heat in a pan․ One large onion and 2 cups of apple cider are added to the slow cooker with the roast․ Unfiltered apple cider and bone-in pork shoulder are suggested for added flavor․
On the stovetop‚ brown the meat for 3 to 4 minutes per side to create a caramelized crust that will add flavor to the braising liquid․ The meat should shred easily between two forks after braising for 4 hours on low heat․ If you skip the uncovered high simmer‚ the finished dish will have a light cider sauce instead of a thicker sauce․
Serve breaded pork with potatoes‚ rice‚ and other foods․ Side dishes you might serve with breaded pork include roasted carrots‚ green beans‚ dinner rolls‚ and apple slaw․ The article says reheated leftover breaded pork in gravy tastes better than fresh breaded pork․ Reheat leftover breaded pork in cider gravy․
Why you'll love this recipe
- A bone-in pork shoulder will provide more flavor while cooking in the slow cooker for an extended period of time․
- The shoulder will be fully cooked and easy to break apart when served․
- Raw apple cider is an ingredient in the recipe used for flavoring․ It is added in two cups to the meat mixture to add liquid for cooking the pork and onions․
- Cinnamon and nutmeg are spices used in the roast before browning to add flavor to the final dish‚ not just the sauce․
- Browning shredded pork in vegetable oil creates the crisp texture referenced in the recipe title and other browned textures on the shredded pork meat dish․
- A sliced onion next to the roast can add sweetness and other flavors to the dish and contribute volume to make a sauce․
- Leftover cider liquid is used as a glaze for pulled pork at the end to make a sauced dish, You don't need a separate recipe for gravy․
Ingredients
- •3 pounds pork shoulder roast (preferably bone-in for richer flavor)
- •2 cups apple cider (preferably unfiltered for better aroma)
- •2 teaspoons ground cinnamon (adds warmth and spice)
- •1 teaspoon ground nutmeg (complements the cinnamon)
- •1 teaspoon black pepper (freshly ground for better flavor)
- •salt (to taste)
- •2 tablespoons vegetable oil (for searing the meat)
- •1 onion (large, sliced)
- •apple juice (optional splash for a sweeter touch)
- •herbs (optional garnish)
Instructions
- 1
Season the pork roast generously with salt, black pepper, cinnamon, and nutmeg. Let it sit for a few minutes to absorb the spices.
- 2
Heat the vegetable oil in a skillet over medium-high heat until shimmering.
- 3
Carefully place the pork in the skillet and sear each side for about 3 to 4 minutes, until golden brown and caramelized.
- 4
Transfer the seared pork to the slow cooker.
- 5
Add the sliced onion around the roast.
- 6
Pour the apple cider over the pork and onions, making sure the liquid covers at least half of the meat.
- 7
Set the slow cooker to low and cook for 4 hours, until the pork is very tender and easily shredded.
- 8
Carefully remove the pork and set it aside.
- 9
Turn the slow cooker to high and simmer the cider mixture uncovered for about 10 to 15 minutes, until it reduces slightly and thickens into a sauce.
- 10
Shred the pork using two forks, then return it to the slow cooker and toss with the cider sauce until well coated and heated through.
- 11
Serve hot over mashed potatoes, rice, or favorite sides. Garnish with extra sliced onions or herbs if desired.
FAQ
Nutrition (per serving)
Calories
450
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