Slow Cooker Cider Pork Roast

Slow Cooker Cider Pork Roast

37
GoodLookinCooking 1

"Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes."
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Ingredients

7 h 30 m servings 235 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
  2. Combine the salt, pepper, ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
  3. Remove the cooked roast to a heated platter, arrange carrots around roast and serve with the strained juices from the slow cooker.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

37
  1. 51 Ratings

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Most helpful positive review

This is, in my opinion, the best way to cook a pork loin. My only changes were...I don't brown the meat first; I've found no need to. The meat will cook nicely without it. I don't bother with th...

Most helpful critical review

This recipe was okay. We pretty much followed the directions but we don't have a food processor. I don't know if that really made much of a difference. We felt there was a lot of liquid and w...

This is, in my opinion, the best way to cook a pork loin. My only changes were...I don't brown the meat first; I've found no need to. The meat will cook nicely without it. I don't bother with th...

This was my recipe, and here are some suggestions. Use only 1 c. cider and 1- 1 1/2 c. water. Use a clove less garlic. Make a package gravy and don't use drippings. Cook an hour or two less. Pl...

This was a great recipe! I didn't have Apple Cider, just Apple Juice. I browned the meat and then covered the pork with the Apple Juice. I chopped the veggies and the apple and put them in the p...

This recipe was okay. We pretty much followed the directions but we don't have a food processor. I don't know if that really made much of a difference. We felt there was a lot of liquid and w...

Wanted to try something different with shoulder roast. After reading reviews, I decided to use 2 packets of apple cider mix rather than one and reduced overall water. I also added ground cloves ...

I was really excited to try this recipe. I used the advice to reduce the amount of cider. However, I thought that although the roast was very tender it lacked taste. Next time I would reduce wat...

I didn't use the food processor or brown the meat and it turned out really good. 5 and 1/2 hours was plenty of time and the meat was quite tender.

This roast is tender and juicy. My husband and son are both picky about food cooked in the slow cooker, but they liked this. I reduced the water to about 1/2 cup. I put it in the slow cooker ...

The meat was flaking off appetizingly when I opened the cooker after 7 or so hours and that was about it unfortunately. The meat was completely flavorless, the aroma only semi-tantilizing. I h...