Slow Cooker Apple Cider Braised Pork Recipe - Allrecipes.com
Slow Cooker Apple Cider Braised Pork Recipe
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Slow Cooker Apple Cider Braised Pork
See how to make a tender pork roast in the slow cooker. See more
  • READY IN 7 hr

Slow Cooker Apple Cider Braised Pork

Recipe by  

"This 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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs 30 mins
  • READY IN

    7 hrs

Directions

  1. Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  2. Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  3. Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  4. Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  5. Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  6. Cut pork into 1/4-thick slices and serve with sauce poured over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2013

Yet Another "Chef John" Favorite! We tried this recipe for our Sunday Dinner last night and it was a Huge Hit! The meat was fall apart tender and absolutely Delicious! We followed the recipe exactly as stated. On a side note, this could also work for an easy weeknight meal, using some super thick chops and less cider. This recipe has earned a spot in the regular rotation.

 
Most Helpful Critical Review
Oct 08, 2013

Disappointed in this recipe. No alterations ..... aroma and outcome were incongruent. Bland.

 
Jan 03, 2013

I made this dish with roasted potatoes last night and it was soo delicious! We could not stop eating it! I followed the recipe to the letter and would not change a thing. I will make this again and again. Perfection!

 
Dec 23, 2012

The blend of flavors was excellent, with just a hint of sweet! It's easy to prepare smell awesone good while cooking..simple comfort food.

 
Jan 15, 2013

Very flavorful and tender. Perfect ingredients for pork! I used a bone-in shoulder, about 4 ¼ pounds along with high quality organic apple juice. My roast was done in about 6 ½ hours on low. For the sauce, I added an extra tbsp of Dijon and decided to thicken a bit more with 3 tbsp water / 3 tbsp cornstarch. Served with red cabbage and roasted garlic cauliflower.

 
Oct 08, 2013

I was so glad to see one of the Reviewers commented that this could also be made with Thick Cut Pork Chops, because I had 4 of them that I used for this Recipe! They totaled 3 pounds of Pork Chops so I figured I'd make the recipe otherwise exactly as written (oops I just now realized I forgot to add the herbs and cayenne) and it was GREAT! See my Pic... I served with Mashed Sweet Potatoes and Kale with Pine Nuts. It was a beautiful presentation and everyone LOVED it!

 
Feb 14, 2013

We overdid the pork a bit as we didn't buy the full 4 lbs -- it was fully our fault for not adjusting the cook time. But EVEN with that we were gobsmacked at how delicious this was. My husband and I were licking our plates. This won't simply be tossed into the recipe rotation; it's getting a place of honor.

 
May 20, 2013

Very good and could not be easier! I'm not a fan of pork shoulder, so I used a center cut pork roast instead and just reduced the cooking time to make sure it wasn't too dry. Very good!

 

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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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