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Slow cooker apple cider pork served over mashed potatoes with fresh thyme as cider gravy is poured over the top.
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Slow Cooker Apple Cider Pork for an Easy Fall Dinner

Note: Cook Time and Total Time include 5-6 hours on the High setting in a Slow Cooker / Crockpot; but this recipe can also be made on the Low setting for 7-8 hours.
Tender slow cooker pork, thick apple wedges, and savory apple cider gravy make this the ultimate cozy fall dinner. Serve over creamy mashed potatoes for a satisfying, high-protein meal!
Prep Time 25 minutes
Cook Time 5 hours
Total Time 6 hours
Servings 8
Author Rachael DeVaux

Equipment

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:

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

Swaps & Substitutions:
  • 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.
 
Approximate Macros (very rough estimates)
Per serving, pork and gravy only:
  • Calories: 525-555
  • Protein: 39-42 g
  • Carbs: 15-20 g
  • Fat: 30-33 g
  • Fiber: 1-2 g