Slow Cooker Cider Braised Pork Roast
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5 from 1 vote

Slow Cooker Cider Braised Pork Roast

Succulent pork braised in both apple butter and cider that becomes a velvety gravy for a delicious fall meal.
Prep Time30 mins
Cook Time7 hrs
Resting Time20 mins
Total Time7 hrs 50 mins
Course: Main Course
Cuisine: American
Keyword: Cider Braised Pork Roast
Servings: 8
Calories: 415kcal
Author: Sarah Olson



  • lbs. boneless pork butt roast 4-5 lb roast; trimmed and halved
  • ¾ tsp. Salt divided; to taste
  • ¼ tsp. pepper to taste
  • 1 Tbsp. vegetable oil
  • 1 cup onion (1 medium); chopped
  • ¼ cup all-purpose flour
  • 4 garlic cloves minced
  • 3 sprigs fresh thyme
  • ½ cup apple cider
  • ½ cup apple butter
  • 2 bay leaves
  • 1 Tbsp. cider vinegar


  • Pat the pork dry with paper towels and season with salt and pepper.
  • Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts.
  • Heat oil in 12-inch skillet over medium-high heat until just smoking.
  • Brown roasts on all sides, 7 to 10 minutesp; transfer to plate.
  • Add onion and ½ teaspoon salt to fat left in skillet and cook over medium heat until onion is softened and lightly browned, 5-7 minutes.
  • Stir in flour, garlic, and thyme sprigs and cook until fragrant, about 1 minute.
  • Slowly whisk in apple cider, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  • Stir in apple butter and bay leaves into slow cooker.
  • Nestle roasts into cooker, adding any accumulated juices.
  • Cover and cook until pork is tender and fork slips easily in and out of meat [9-10 hours on LOW or 6-7 hours on HIGH.]
  • Transfer roasts to carving board tent loosely with aluminum foil, and let rest for 20 minutes.
  • Strain sauce into a fat separator and let sit for 5 minutes; discard solids.
  • Combine defatted sauce and vinegar in bowl and season with salt and pepper to taste.
  • Remove twine from roasts, slice meat against the grain into 1/2-inch-thick slices, and arrange on serving dish.
  • Spoon 1 cup sauce over meat and serve, passing remaining sauce.
  • Serve and enjoy.



Calories: 415kcal | Carbohydrates: 15g | Protein: 58g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 161mg | Sodium: 202mg | Potassium: 1020mg | Fiber: 1g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg