This slow cooker pork is fall dinner at its best: tender, shred-able pork shoulder, thick apple wedges, and a savory apple cider gravy that I love to serve over a big scoop of mashed potatoes. The sauce has that sweet-tart apple flavor balanced with Dijon, fresh thyme, and a splash of apple cider vinegar at the end to keep everything savory.
And with about 25 minutes of hands-on work and nearly 40 grams of protein per serving, it’s a cozy dinner that feels a little special without needing to spend the entire afternoon in the kitchen. Which is especially ideal if you work from home, or want to use that extra time on the weekends to relax or hang with friends and fam.
The Flavor Behind This Apple Cider Pork
The apple cider and unsweetened applesauce give the pork a subtle apple flavor, while the Dijon mustard, garlic, red onion, and fresh thyme keep the sauce savory rather than overly sweet.
Pork shoulder is my cut of choice here because its marbling helps it become incredibly tender during the long, slow braise. Once shredded, all that meat gets tossed back into the thickened cider gravy, so every bite is coated in sauce. I’m telling you, the taste is beyond!
And obviously, the apples are an important part of the whole situation, too. Adding them during the last hour of cooking helps them soften while holding their shape instead of completely breaking down into the sauce. I use firm varieties like Honeycrisp or Pink Lady, which have just the right balance of sweetness and tartness. Keeping the skin on also adds a little fiber, along with beneficial plant compounds naturally found in apples.
A Cozy Fall Dinner That Works for Meal Prep
Beyond all that cozy fall flavor, pork is a great source of high-quality protein, which helps support muscle repair and maintenance. You’re getting nearly 40 grams per serving, making this a satisfying dinner that feels just as fitting after a workout as it does for a laid-back Sunday night at home. Pork also provides important micronutrients like thiamin (helps convert food into energy and supports nerve, muscle, and heart function), and vitamin B12.
For serving, creamy mashed potatoes are my first choice for soaking up every bit of that apple cider gravy. My Creamy Buttery Mashed Potatoes are a great option, and they’re easy to make dairy-free, too. Add your favorite veggie on the side, and you have a cozy, well-rounded dinner that’s perfect for the fall and winter months.
This is also a solid meal-prep option if you want a head start on a few dinners for the week. The shredded pork keeps well in its gravy in the fridge or freezer, so you can portion it out for easy lunches or dinners later on.
Another reason this recipe makes my dietitian heart happy? The pork and gravy are naturally dairy-free, and the recipe has no added sugar when made with unsweetened applesauce, pure apple cider, and packaged ingredients without added sugars.
Ingredients You’ll Need:
- Boneless pork shoulder
- Fine sea salt
- Freshly ground black pepper
- Avocado oil
- Red onion
- Garlic cloves
- Dijon mustard
- Apple cider (make sure to use pure apple cider, not apple cider vinegar)
- Unsweetened applesauce (try my Homemade Cinnamon Applesauce!)
- Chicken bone broth (I like Kettle & Fire)
- Fresh thyme (to cook with + to garnish)
- Pink Lady or Honeycrisp apples
- Arrowroot starch
- Cold water
- Apple cider vinegar
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How To Make Slow Cooker Apple Cider Pork for an Easy Fall Dinner
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This slow cooker apple cider pork is the ultimate cozy fall dinner, with tender, juicy shredded pork, sweet-tart apples, and a savory apple cider gravy that’s perfect served over creamy mashed potatoes. Plus, it’s packed with protein and mostly hands-off!
- Sear the pork for extra flavor. Start by seasoning and searing the pork shoulder until deeply browned. This step builds a ton of flavor that carries through the entire dish, so it’s worth the extra few minutes!
- Make the apple cider sauce. In the same skillet, soften the sliced red onion, then add the garlic, Dijon, apple cider, unsweetened applesauce, and bone broth. Scrape up all those browned bits from the pork, then pour the sauce over the meat in your slow cooker with fresh thyme.
- Let the slow cooker do its thing. Cover and cook until the pork is fall-apart tender. Add the thick apple wedges and red onion during the last hour so they soften without completely losing their shape.
- Make that glossy cider gravy. Transfer the pork, apples, and onion to a plate while you thicken the cooking liquid with a simple arrowroot slurry. A splash of apple cider vinegar at the end balances the sweetness and keeps the gravy savory.
- Shred and serve. Pull the pork apart with two forks, then toss everything back into the gravy. Serve over creamy mashed potatoes with fresh thyme on top. This is truly the coziest fall dinner!
A Few Helpful Tips & Simple Swaps
Here are a few helpful tips, easy adjustments, and ingredient notes to help you get the best result with this slow cooker pork.
- Choose firm, red apples. Pink Lady and Honeycrisp hold their shape through the braise, and keeping the skin on helps the wedges stay intact while adding a little color. Granny Smith can break down more during the long cook, so I’d stick with a firmer red apple for this recipe. Not sure which variety to grab? Check out my guide on how to pick the best apples for snacking and fall recipes.
- Cut the apples into thick wedges. Aim for ¾- to 1-inch-thick wedges. Halve, quarter, then cut each quarter in half again for about 8 substantial wedges per apple. Thinner slices are more likely to break down during cooking.
- Make it dairy-free. The pork and gravy are naturally dairy-free. If you’re serving them over mashed potatoes, use olive oil or dairy-free butter and unsweetened almond milk. Just check the labels on your packaged ingredients if you need to avoid specific allergens.
- Don’t add extra liquid. It might look like there isn’t much liquid at the start, but the pork releases plenty as it cooks. Adding extra cider or broth can leave you with a thinner gravy, so give the recipe time before deciding it needs more.
- Use regular chicken broth if needed. Chicken broth or stock works in place of chicken bone broth in the same amount. Bone broth is a great option, but you don’t need it for the recipe to work.
- Fresh or dried thyme both work. If you don’t have fresh thyme for cooking, use about 1 teaspoon of dried thyme instead. I still love a little fresh thyme on top for serving.
- Short on time? Skip the searing. You can skip browning the pork and sautéing the onion and garlic if needed. Place the pork in the slow cooker, scatter the thinly sliced onion, garlic, and thyme over the top, then whisk together the Dijon, broth, apple cider, and applesauce and pour the mixture over the pork. Cook as directed, adding the apple and onion wedges during the last hour. Searing and sautéing add extra depth of flavor, so I recommend them when you have the time!
More Cozy Fall Dinner Recipes
Looking for another cozy dinner to add to your rotation? These easy, satisfying recipes are perfect for weeknights, meal prep, and chilly evenings.
- Crockpot Pot Roast
- Slow Cooker Short Rib Ragu
- Crockpot Chicken Bolognese
- Healthy Turkey Taco Chili with Butternut Squash
- Nourishing Chicken Chili
- Homemade One Pot Chicken Pot Pie
Slow Cooker Apple Cider Pork for an Easy Fall Dinner
Equipment
- Crockpot / Slow Cooker (click here for the one I use)
Ingredients
- 4 pounds boneless pork shoulder, trimmed and cut into 3 large pieces
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil, (plus more if needed)
- ½ large red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tablespoon Dijon mustard
- 1 cup apple cider, (make sure to use pure apple cider, not apple cider vinegar)
- ½ cup unsweetened applesauce, (try my Homemade Cinnamon Applesauce!)
- ½ cup chicken bone broth, (I like Kettle & Fire)
- 4 sprigs fresh thyme
- 3 medium Pink Lady or Honeycrisp apples, skin-on, cored and cut into ¾- to 1-inch-thick wedges (about 3 cups)
- 1 large red onion, cut into wedges (to be used separately from the thinly sliced half onion)
- 2 tablespoons arrowroot starch
- 2 tablespoons cold water
- 1 tablespoon apple cider vinegar, (plus more, if needed)
- Fresh thyme, (additional from above), to garnish
Instructions
Season and sear the pork:
- Pat the pork completely dry and season all over with the sea salt and black pepper.
- Heat the avocado oil in a large skillet over medium-high heat until shimmering.
- Sear the pork in batches, 4 to 5 minutes per side, until a deep brown crust forms.
- Transfer the pork to the slow cooker.
- No-sear shortcut: Skip searing the pork and sautéing the onion and garlic if needed. Add them directly to the slow cooker, whisk together the Dijon, broth, apple cider, and applesauce, and pour over the pork. Cook as directed, adding the apple and onion wedges during the last hour. Searing adds extra flavor, so do it when you have time!
Build the base:
- Reduce the heat to medium, add a bit more oil to the pan if needed, and add the thinly sliced red onion to the same skillet and cook 4 to 5 minutes until softened and picking up the browned bits. Then, add the garlic and cook 30 seconds until fragrant.
- Stir in the Dijon, then pour in the apple cider, applesauce, and bone broth and scrape the bottom of the pan clean while whisking to mix.
- Pour the mixture over the pork, and nestle the thyme sprigs into the slow cooker.
Slow Cook:
- Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours. At this time you may want to set an alarm to remind you to add the apples and onions in the last hour of cooking.
- Add the apples and onion. In the last hour of cooking, nestle the apple wedges and red onion wedges into the liquid around the pork.
- Remove the apples, onion, and pork. Once cooking time is complete, transfer the pork, apples, and onion wedges to a plate. Discard the thyme stems.
Make the slurry and shred the pork:
- Whisk the arrowroot and cold water together, stir into the liquid in the slow cooker, and cook uncovered on high for 10 minutes until glossy and slightly thickened.
- Stir in the apple cider vinegar, then taste, adding more salt or a splash more vinegar if it tastes flat or too sweet.
- Shred the pork with two forks and return the pork, apples, and onion to the gravy.
To Finish & Serve:
- Serve over mashed potatoes (try my dairy-free Creamy Buttery Mashed Potatoes) if desired, and garnish with fresh thyme. Enjoy!
To Make Ahead, Store & Reheat:
- Make ahead and storage: Store the shredded pork in its gravy in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. It’s even better the next day!
- To reheat: Warm gently in a covered skillet over medium-low heat with a splash of apple cider or broth, which keeps the pork from drying out.
Notes
- Apples: Use firm varieties like Pink Lady or Honeycrisp, and cut into ¾- to 1-inch-thick wedges to help them hold their shape.
- Dairy-free: The pork and gravy are naturally dairy-free. For dairy-free mashed potatoes, use olive oil or dairy-free butter and unsweetened almond milk.
- Chicken bone broth: Substitute regular chicken broth or stock in the same amount.
- Thyme: Use about 1 teaspoon dried thyme in place of the 4 fresh sprigs. Fresh thyme is best for garnish.
- Avocado oil: Substitute olive oil or another neutral cooking oil for searing.
- Arrowroot starch: Substitute cornstarch in the same amount. Whisk with cold water before adding to the cooking liquid.
- Calories: 525-555
- Protein: 39-42 g
- Carbs: 15-20 g
- Fat: 30-33 g
- Fiber: 1-2 g
