This Slow Cooker Apple Cider Pork Roast is fall-apart tender, packed with warm savory-sweet flavor, and practically makes itself! Juicy pork shoulder braised low and slow in apple cider, garlic, and herbs — served with a rich, glossy pan gravy that is absolutely incredible over mashed potatoes.
A Cozy, Crowd-Pleasing Pork Roast
This is one of those recipes I come back to again and again when the weather gets cooler and I want something warm and comforting on the dinner table without spending hours in the kitchen. The slow cooker does all the heavy lifting here! Just a few minutes of prep in the morning and you come home to a house that smells absolutely amazing. I honestly cannot say enough about how good this one is.
The apple cider gives the pork this incredible depth of flavor — it isn’t sweet like a dessert at all. It just adds this subtle, savory richness that you can’t quite put your finger on but you absolutely notice. Pair this with some creamy mashed potatoes or egg noodles and a simple vegetable side and dinner is completely handled. This is one of those meals that feels special enough for company but is simple enough for a regular Tuesday night!
Frequently Asked Questions
What cut of pork is best for this recipe?
I use a bone-in pork shoulder (also called a pork butt) for this recipe. The bone adds tremendous flavor and that cut has just enough fat marbled through it to keep the meat moist and juicy during the long cook time. If you can only find a boneless pork shoulder, that will absolutely work too — just keep in mind it may cook a little faster.
Can I use apple juice instead of apple cider?
Yes, you can! Apple juice will work in a pinch. Apple cider does give you a slightly deeper, more complex flavor since it is less filtered, but either one will produce a delicious result. Just make sure you are using plain apple cider or juice and not hard cider or a spiced cider blend.
Can I cook this on high instead of low?
I really don’t recommend it. This is one of those recipes where low and slow is everything. Cooking on high can make the pork tough instead of fall-apart tender. If you are short on time, I would honestly just make this on a different day. The low setting over 8 hours is what gives you that melt-in-your-mouth texture.
Do I have to thicken the gravy?
You don’t have to, but I really think you should! The thickened gravy is one of the best parts of this entire dish. It only takes a couple of minutes and it makes such a difference. Your mashed potatoes will thank you.
What can I serve with this pork roast?
My absolute favorite pairing here is creamy mashed potatoes — the gravy soaks right in and it is just perfection. Egg noodles are also fantastic. For sides, some roasted green beans, steamed broccoli, or maple glazed carrots round out this meal beautifully.
Can I use a round slow cooker?
An oval slow cooker works much better for a pork roast because it gives the meat more room to cook evenly. If all you have is a round one, just do your best to cut the roast to fit without stacking it on top of itself.
How do I store leftovers?
Store leftovers in an airtight container with some of the gravy spooned over the top (this keeps the pork from drying out) and refrigerate for up to 3 days. You can also freeze leftovers — shred the pork first, cool the gravy completely, and store them together in a freezer-safe container for up to 3 months.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- bone-in pork shoulder — this is the cut I always recommend here. That bone adds so much flavor and the fat content keeps the meat juicy throughout the long cook. You could use a boneless pork shoulder if that is what you can find.
- apple cider — use a plain, unfiltered apple cider. This is the star of the dish and gives the pork that incredible savory-sweet depth. Apple juice works as a substitute in a pinch.
- chicken broth — I always recommend low sodium here. The onion soup mix and gravy mix already bring plenty of salt, so starting with low sodium broth gives you much better control of the final flavor.
- dry onion soup mix — this is a powerhouse ingredient that adds a ton of savory, onion-y depth without any real effort at all. It is one of those pantry staples that really punches above its weight.
- dry pork gravy mix — this is my secret weapon! It really amps up that pork flavor and brings the whole dish together. It also helps thicken and flavor the gravy at the end.
- cream of mushroom soup — this makes the gravy incredibly rich and creamy. You can use a low sodium version if you are watching the salt.
- garlic — I use freshly minced garlic here because I think it really shines in this dish. Jarred minced garlic also works if that is what is easiest for you.
- fresh rosemary and thyme — these two herbs are just made for pork. They add a really beautiful, warm, herby flavor that pairs perfectly with the apple cider.
- Dijon mustard — just a small amount stirred into the braising liquid adds a subtle tangy depth that is really lovely. You won’t taste it as mustard — it just makes everything taste richer.
- garlic powder and black pepper — for seasoning the outside of the roast before it goes in the slow cooker. I don’t recommend adding extra salt given all the other salty ingredients in here.
- cornstarch and cold water — this is just to thicken up that gorgeous gravy at the end. Do not skip this step!
How to Make Slow Cooker Apple Cider Pork Roast
In a 6-quart oval slow cooker, whisk together the apple cider, chicken broth, cream of mushroom soup, onion soup mix, pork gravy mix, Dijon mustard, and minced garlic until well combined. Don’t stress about any lumps from the soup — they will smooth out completely during cooking.
Season all sides of the pork shoulder generously with garlic powder and black pepper. Place the seasoned pork roast into the slow cooker and nestle it down into the braising liquid. Tuck the sprigs of fresh rosemary and thyme alongside the roast.
Cover and cook on LOW for 8–9 hours, or until the pork is completely fall-apart tender. When the pork is done, carefully remove it from the slow cooker using a large spatula and tongs — the meat will be very tender, so be gentle! Place it on a cutting board and loosely tent with foil.
To thicken the gravy, whisk together the cornstarch and cold water in a small bowl until completely smooth. Pour the mixture into the slow cooker with the cooking liquid and stir gently. Cover and cook on HIGH for another 20–30 minutes until the gravy has thickened to your liking.
Shred or slice the pork and serve it over mashed potatoes with that incredible gravy spooned generously over the top. Enjoy every single bite — you absolutely deserve it!
Pro Tips for the Best Slow Cooker Apple Cider Pork Roast
- Don’t skip searing if you have time. If you have an extra 5–8 minutes in the morning, sear the pork roast in a hot skillet with a little oil on all sides before it goes into the slow cooker. This is totally optional — I know mornings are busy! — but it adds a beautiful depth of flavor and color to the finished dish.
- Low sodium is your best friend here. Between the onion soup mix, pork gravy mix, and cream of mushroom soup, there is already quite a bit of sodium in this dish. Using low or no sodium chicken broth gives you so much more control. You can always add a little salt at the end if you need it, but you can’t take it out!
- Let the gravy thicken fully before serving. It might seem thin right after you add the cornstarch slurry, but give it those full 20–30 minutes on high and it will come together beautifully. It is absolutely worth the wait.
- Use a meat thermometer. Pork shoulder is done when it reaches an internal temperature of 195–205°F. At that temperature the collagen has had time to fully break down, which is what gives you that incredible fall-apart texture.
Slow Cooker Apple Cider Pork Roast
Ingredients
Method
- In a 6-quart oval slow cooker, whisk together the apple cider, chicken broth, cream of mushroom soup, onion soup mix, pork gravy mix, Dijon mustard, and minced garlic until well combined.
- Season all sides of the pork shoulder with garlic powder and black pepper.
- Place the seasoned pork roast into the slow cooker, pressing it down gently into the braising liquid. Tuck the rosemary and thyme sprigs alongside the roast.
- Cover and cook on LOW for 8–9 hours, until the pork is completely fall-apart tender and reaches an internal temperature of 195–205°F.
- Carefully remove the pork roast from the slow cooker using a large spatula and tongs. Place on a cutting board and loosely tent with foil while you thicken the gravy.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth. Stir the cornstarch slurry into the cooking liquid in the slow cooker. Cover and cook on HIGH for 20–30 minutes until the gravy has thickened.
- Remove and discard the rosemary and thyme sprigs from the gravy. Shred or slice the pork and serve over mashed potatoes with plenty of gravy spooned over the top.
