Description
A comforting and flavorful pork roast slow-cooked with apple cider, garlic, and rosemary.
Ingredients
Scale
- 3 pounds pork shoulder roast (or pork butt)
- 2 cups apple cider (preferably unfiltered)
- 3 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
- 2 large onions (sliced)
Instructions
- Trim excess fat from the pork roast, cutting any large pieces into manageable chunks.
- Sprinkle salt, pepper, and ground cinnamon evenly over the pork and rub gently to coat.
- Place the sliced onions at the bottom of the slow cooker.
- Position the seasoned pork on top of the onions.
- In a small bowl, combine apple cider, minced garlic, chopped rosemary, and a dash more salt; whisk to blend.
- Pour the cider mixture over the pork and onions.
- Cover the slow cooker and set to low, cooking for approximately 6 hours.
- After cooking, transfer the pork onto a serving platter and let it rest before shredding or slicing.
- Optionally, juice the onions and cooking liquid in a small pan to thicken, then spoon over the pork.
- Serve the pork hot, garnished with fresh herbs if desired.
Notes
For best flavor, marinate the pork overnight. Adjust cooking time for larger cuts of meat.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg