📝 Ingredients:
For the Pork Roast:
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3–4 lb pork shoulder (or pork loin for a leaner option)
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Salt and pepper, to taste
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2 tablespoons olive oil (for searing)
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1 teaspoon dried thyme (or 1 tablespoon fresh)
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1 teaspoon dried rosemary (or 1 tablespoon fresh)
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1 teaspoon garlic powder
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1/2 teaspoon cinnamon (optional, enhances apple flavor)
Produce:
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2 medium onions, sliced
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2–3 apples (like Honeycrisp, Fuji, or Gala), cored and sliced
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2–3 garlic cloves, minced
Liquid:
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1/2 cup apple cider (or apple juice)
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1/2 cup chicken broth
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1 tablespoon Dijon mustard (adds tang and depth)
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1 tablespoon apple cider vinegar (optional, brightens flavor)
🍳 Instructions:
1. Prep the Pork:
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Pat the pork roast dry with paper towels.
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Season all sides generously with salt, pepper, garlic powder, thyme, rosemary, and cinnamon.
2. Sear (optional but recommended):
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Heat olive oil in a skillet over medium-high heat.
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Sear the pork roast for 2–3 minutes per side until browned. This adds flavor and helps seal in juices.
3. Layer the Slow Cooker:
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Place the sliced onions and half the apples in the bottom of the slow cooker.
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Sprinkle in the minced garlic.
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Place the seared pork roast on top of the onion/apple layer.
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Top the roast with the remaining apples.
4. Add Liquid:
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In a small bowl, whisk together the apple cider, chicken broth, Dijon mustard, and vinegar.
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Pour this mixture around (not directly over) the pork.
5. Cook:
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Cover and cook on low for 7–8 hours or high for 4–5 hours, until the pork is fork-tender.
6. Serve:
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Slice or shred the pork.
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Spoon the apples, onions, and juices over the top.
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Serve with mashed potatoes, roasted veggies, or crusty bread.