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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 Time
30
minutes
mins
Cook Time
7
hours
hrs
Resting Time
20
minutes
mins
Total Time
7
hours
hrs
50
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
415
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
4 1/2
lbs.
boneless pork butt roast
4-5 lb roast; trimmed and halved
3/4
tsp.
Salt
divided; to taste
1/4
tsp.
pepper
to taste
1
Tbsp.
vegetable oil
1
cup
onion
(1 medium); chopped
1/4
cup
all-purpose flour
4
garlic cloves
minced
3
sprigs fresh thyme
1/2
cup
apple cider
1/2
cup
apple butter
2
bay leaves
1
Tbsp.
cider vinegar
US Customary
-
Metric
Instructions
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 1/2 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.
Video
Nutrition
Calories:
415
kcal
|
Carbohydrates:
15
g
|
Protein:
58
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
161
mg
|
Sodium:
202
mg
|
Potassium:
1020
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
18
IU
|
Vitamin C:
3
mg
|
Calcium:
24
mg
|
Iron:
2
mg