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Slow Cooker Apple Cider Braised Pork

Chef John

"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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7 h servings 388 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 117
  1. 154 Ratings

Most helpful positive review

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 exa...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 exa...

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 ...

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.

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...

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 Ch...

This is an excellent recipe and the pan sauce is so delicious you can drink it! I followed the recipe directions exactly with the exception of using a boneless pork loin roast (4 lbs). I cut th...

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 a...

I have not tries this recipe but I gave it a 5 star anyways. I made a recipe something like this so I know it's good. I take thick cut boneless pork chops and put them in crock pot. I season wit...

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!