Slow Cooker Cider Braised Pork Roast Recipe
by Food Wishes
This Slow Cooker Cider Braised Pork Roast is a classic comfort dish that transforms a humble pork shoulder into succulent, fall-apart meat through gentle, low-and-slow cooking. The pork braises in a fragrant cider-based liquid, allowing the flavours to meld beautifully whilst you go about your day. The result is restaurant-quality pulled or sliced pork that's perfect for Sunday dinner, special occasions, or meal prep. Serve with crusty bread, potatoes, or seasonal vegetables for a complete meal
Watch: Slow Cooker Cider Braised Pork Roast Recipe
Original recipe video — click to play
Ingredients
Main
- 1 ½ kg Pork shoulder or pork roast, trimmed of excess fat
Use a joint suitable for braising
Braising Liquid
- 500 ml Dry cider
Use a good-quality dry cider
- 250 ml Chicken or vegetable stock
Aromatics
- 2 medium Onions, quartered
- 3 medium Carrots, cut into chunks
- 2 medium Celery stalks, cut into chunks
Seasoning
- 4 cloves Garlic cloves, crushed or minced
- 2 leaves Bay leaves
- 3 sprigs Fresh thyme sprigs
Add during final 30 minutes of cooking
- 1 tsp Sea salt
- ½ tsp Black pepper, ground
Method
- 1
Pat the pork shoulder dry with kitchen paper and season generously all over with salt and black pepper.
~5 mins - 2
Heat a large frying pan over medium-high heat. Brown the pork on all sides until well-caramelised, approximately 2–3 minutes per side. Transfer to a plate.
~12 minsTip: Browning develops deeper flavour in the final dish
- 3
Layer the prepared onions, carrots, and celery into the base of your slow cooker. Add the crushed garlic, bay leaves, and thyme sprigs (reserving fresh thyme for later).
~5 mins - 4
Place the browned pork roast on top of the vegetables in the slow cooker.
~2 mins - 5
Pour the dry cider and stock into the slow cooker, ensuring the liquid partially covers the pork.
~3 minsTip: The pork does not need to be fully submerged
- 6
Cover and cook on Low for 8 hours, or on High for 5 hours, until the pork is very tender and easily pulled apart with a fork.
~8 hrsTip: Check liquid level halfway through; add more stock if needed
- 7
About 30 minutes before the end of cooking time, stir in fresh thyme sprigs if using. Taste and adjust seasoning as necessary.
~2 mins - 8
Remove the pork and set aside on a warm plate. If desired, strain the braising liquid and vegetables. The pork can be served sliced or pulled apart with two forks.
~10 minsTip: Serve the pork with the braising liquid spooned over, and accompany with vegetables, crusty bread, or potatoes
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use medium or slightly sweet cider if you prefer, though dry cider provides the best balance of flavour. Avoid very sweet or scrumpy varieties. You could also substitute dry white wine if cider is unavailable
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