Slow Cooker Apple Cider Pork

Tender pork roast slow-cooked with apple cider, herbs, and spices. A cozy, flavorful dish perfect for fall family dinners or special gatherings!

Course Main Dish

Cuisine American - Vintage

Prep Time 10

Cook Time 6 30

Resting Time 30

Total Time 7 10

Servings

Calories 428kcal

Combine salt, ginger, nutmeg, chipotle, and cinnamon; rub over roast.
Let stand for 30 minutes, or you can wrap it and refrigerate overnight.
Place the sliced onions and apples in the bottom of a slow cooker.
Whisk together the brown sugar, apple cider, and lemon juice.
Pour the apple cider mixture over the apple mixture.
Add the pork roast to the top.
Cover and cook on low for 6 hours, or until an instant read thermometer reads 145 when poked into the center of the roast.

Pour off the juices into a saucepan and bring to a boil.
Stir the cornstarch with ¼ cup of apple juice until totally mixed and no lumps remain.
Whisk the cornstarch mixture into the juices, whisking until thickened and smooth.
Remove from heat and serve with the pork and apples.

Storage:

Let cool, then transfer to an airtight storage container. It'll keep in the fridge for three or four days, or the freezer for three to four months.

Tips:

Choose a darker pink pork loin at the store. Avoid anything pale in color or grayish, as that's a sign it's starting to go bad.
You don't have to peel the apples unless you really want to. The skin will get soft in the slow cooker, so this dish is good either way.
Letting the dry rub rest on the pork roast before cooking allows the spices to really flavor the meat. You can budget this resting time into prep or season the pork the night before like I do!