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.
Nutrition
Notes
Storage: Store leftovers in an airtight container with gravy spooned over the pork to prevent it from drying out. Refrigerate for up to 3 days. To freeze, shred the pork, cool the gravy completely, and store together in a freezer-safe container for up to 3 months.
Sodium tip: This recipe uses several seasoning packets that already contain sodium. Using low or no sodium chicken broth is highly recommended so you have control over the final salt level. Taste the gravy before adding any additional salt.
Make it a full meal: This pork roast is a fantastic source of protein. Serve it alongside steamed or roasted vegetables like broccoli, carrots, or green beans to round out a wholesome, nutritious, and well-balanced family dinner.