Ingredients
3 to 4 lb boneless pork shoulder or pork butt roast
2 cups apple cider
3 large apples, peeled, cored, and thickly sliced
1/3 cup packed brown sugar
Instructions
Scatter the sliced apples evenly across the bottom of a 5- to 7-quart slow cooker.
Place the pork roast on top of the apples.
In a bowl or measuring cup, whisk together the apple cider and brown sugar until combined.
Pour the apple cider mixture over and around the pork roast.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours until the pork is fork-tender.
Gently move the prepared pork roast onto a baking sheet that has been covered with foil.
Place the tender apples around the roast and drizzle some of the cooking liquid on top.
Broil for 3 to 5 minutes until the pork develops a golden, sticky glaze.
Let rest for 5 minutes before shredding or slicing.
Serve warm with the stewed apples and extra cider juices spooned over the top.
Variations & Tips
Incorporate both sour and sugary apples for a more complex taste.
Cook the drippings on the stove to create a more concentrated glaze.
The remaining portions are ideal for making sandwiches, sliders, or a breakfast hash.
Accompany with creamy mashed potatoes, egg noodles, or grilled vegetables.
Include a dash of mustard or some coleslaw on leftover sandwiches to enhance the taste.
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