Slow Cooker Apple Cider Braised Pork

4.4
(210)
157 Reviews
11 Photos

This braised pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on December 2, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
30 mins
Cook Time:
6 hrs 30 mins
Total Time:
7 hrs
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (4 pound) boneless pork shoulder roast

  • salt and freshly ground black pepper to taste

  • 1 tablespoon vegetable oil

  • 2 shallots, sliced

  • 1 rib celery, chopped

  • ½ cup apple cider vinegar

  • 2 ½ cups apple cider

  • 4 cloves garlic, peeled

  • 1 bay leaf

  • 1 ½ teaspoons Dijon mustard

  • 1 pinch cayenne pepper, or more to taste

  • 2 tablespoons cold unsalted butter, cut into small pieces

  • 1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Directions

  1. Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Add pork; sear on all sides until browned, about 3 minutes per side. Transfer to a slow cooker.

  2. Add shallots and celery to same skillet over medium heat; cook and stir until begin to soften, 3 to 4 minutes. Pour in apple cider vinegar; cook, scraping up any browned bits, until liquid nearly evaporated, 4 to 5 minutes. Add to slow cooker.

  3. Add apple cider, garlic cloves, and bay leaf to slow cooker; cover. Cook on Low until fork-tender but not falling apart, about 6 hours, turning pork every 1 to 2 hours. Transfer pork to a plate; cover loosely with foil.

  4. Strain cooking liquid through a fine-mesh-sieve, discarding solids, into a large saucepan over high heat. Bring sauce to a boil, then decrease heat and cook, skimming fat from top, until reduced to 1/4 of original volume, about 10 minutes.

  5. Off heat, stir Dijon mustard and cayenne pepper into sauce; slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs; season with salt and black pepper.

  6. Cut pork into 1/4-inch thick slices. Serve with sauce.

303 home cooks made it!

Nutrition Facts (per serving)

389 Calories
26g Fat
14g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 389
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 50%
Cholesterol 97mg 32%
Sodium 127mg 6%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 24g 47%
Vitamin C 3mg 3%
Calcium 36mg 3%
Iron 2mg 9%
Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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