Let Me Tell You About This Cozy Pork Recipe

If you’ve ever found yourself craving something that basically tastes like a hug in a bowl — but, you know, actually delicious — let me introduce you to the wonder that is my slow-cooked apple cider pork. I stumbled onto this recipe during a particularly rainy October when my boots were leaking and honestly, I probably would’ve eaten shoelaces if they were warm enough. Anyway, apple cider pork not only saved the day, but it’s now my go-to for any day chilly enough to see your breath (or when I just want my kitchen to smell amazing and pretend I’m in a fancy old farmhouse instead of my slightly-too-urban flat). Oh, quick warning, your neighbors might mysteriously pop by around dinner if you open any windows while this is cooking!

Why You’ll Love This (Even If You Don’t Realize It Yet)

I make this when I want something that feels special but doesn’t require dirtying every pan in the kitchen. My family basically fights over the leftovers (we’ve had to declare a truce and divvy up in fair portions, no joke). Sometimes, when I’m not really in the mood to babysit dinner all afternoon, this is a winner because you just throw stuff in the pot and walk away. Warning though: I once forgot to start the slow cooker and only realized when the tiny humans started asking, ‘Why does dinner smell like…nothing?’

(Pro tip: set a timer before you intend to leave the house. Oops.)

Here’s What Goes In (But Who’s Counting?)

1.5kg (about 3 lbs) pork shoulder or butt (honestly, I’ve used pork loin too when it’s on sale; a bit less juicy maybe, but totally fine)
2 cups apple cider (not apple juice, but if you’re in a pinch… I won’t tell the apple police)
2 apples, sliced – I like Granny Smith for a bit of tang but use whatever’s rolling around in your fruit basket
1 large onion, sliced (red, yellow, who cares – just not a sweet one, or do, your call)
3 garlic cloves, smashed – I pull out frozen pre-chopped stuff when I’m rushed
2 tbsp whole grain mustard (Dijon works in a pinch, or skip it if you hate mustard; I won’t judge…much)
1 tbsp brown sugar (sometimes I sneak a tad more if my sweet tooth’s acting up)
2 tsp salt – or less, just taste as you go
Black pepper, a bunch of grinds
Several thyme sprigs (dried’s fine; my garden died in September anyway)
Optional: A splash of apple cider vinegar, especially if you like things with a little zing

Slow-Cooked Apple Cider Pork – Sweet, Savory & Perfect for Chilly Nights

How I Usually Throw It Together (With Occasional Chaos)

First things first: Plop your pork into the slow cooker. I sometimes brown it first in a hot pan (about 3 mins a side) if I feel fancy, but honestly, I skip this half the time. Up to you.
Dump in all the sliced apples and onions, just pile them on top and around – no science here.
Add the garlic (don’t stress if it’s not evenly distributed — it all melds eventually), then pour over your apple cider. Take a whiff. Smells ace, right?
Spoon in the mustard and brown sugar. Sprinkle your thyme, salt, and lots of black pepper. Stir things up a bit if you like, or just let the cider do its thing.
Set to low for 7-8 hours. Or high and shave off a few, but low makes it ultra-tender. This is the bit where I sneak a taste about hour six because I get impatient. Don’t worry if it looks a bit grey in the middle stage; it’s not glam until near the end.
At the finish line: Take out the pork, let it rest a sec, then shred it with two forks. Return it to the juices. Sometimes I fish out a few apple slices for aesthetics. If it’s a bit soupy, just pop the lid off and crank to high for 30 minutes to reduce liquid. Or leave it juicy and call it rustic.

Notes Straight From My Chaotic Kitchen

Don’t stress about the exact apple type. Once I used some kind of mystery apple and it was still magic.
Actually, I find it works better if you don’t trim all the fat off — keeps it really tender, but if fatty bits gross you out, you can scoop them later (my partner does).
Mixing cider types (half sparkling, half flat) accidentally one day, tasted even better. I wouldn’t go for cider with loads of added spices though – unless you enjoy… experiments.

If You Like to Experiment (A Few Twists & One Flop)

I threw in chunks of sweet potato once; came out lovely and hearty – maybe skip the extra brown sugar if you do this.
Pear instead of apple is surprisingly good, especially if you’ve let some pears get a bit soft.
I tried a can of fizzy cider for giggles — it foamed and was, err, odd, but not inedible. Still, probably not my best idea.

What You’ll Need (Or How to Improvise If You Don’t)

Slow cooker (obviously). But I’ve also done this in a Dutch oven in the oven at 150°C (300°F) for about 4 hours; just watch the liquid level.
Two forks for the glorious shredding moment
If you like to skim fat, a ladle works fine, or just pop the pot in the fridge and scoop off the solid bits later. Or, y’know, ignore it.

How to Store It (But You Probably Won’t Get the Chance)

Leftovers keep really well in an airtight tub in the fridge for 2-3 days — although honestly, in my house it never lasts more than a day! It also freezes well (so they say; I’ve only managed once before someone ate it). Reheat gently on the stove or zap in the microwave if you’re desperate.

How I Like to Serve It (And My Family’s Odd Tradition)

We pile this apple cider pork on top of creamy mashed potatoes. Sometimes, when I’m feeling a bit extra, I toss it into soft rolls for an epic sandwich. My cousin swears by stuffing leftovers into a grilled cheese – it’s bonkers but good. Serve with a simple greens salad if you feel you need balance (I usually forget the salad, if I’m honest).

Lessons Learnt the Hard Way (Or, “Pro Tips”)

I once tried rushing it on high the whole way and regretted it because the pork got sort of…tight? Don’t do that. Patience pays.
If you use apple juice, skip the brown sugar or it goes overboard on the sweetness. Actually, err on less sugar and add more later if needed.
Adding too much salt at the beginning can concentrate and make it a bit much by the end – under-season, then adjust!

FAQ: Straight Form My Inbox (Or Group Chat)

Can I make this in the oven if I don’t have a slow cooker? Yep, just a heavy lidded pot at a low temp, 150°C/300°F. Keep an eye and add a splash of liquid if it looks thirsty.
Do I need to peel the apples? Nah, I leave the peel on for texture and because life’s too short. Plus more flavor. Peel them if you want, though.
What’s the best cider to use? Look, I just grab what’s on deal, but if you want a specific rec, I’ve used [this local cider](https://angryorchard.com/our-ciders/crisp-apple/) with nice results. Any unsweetened, cloudy style works.
Can I do this with chicken? Actually, yes — thighs work better than breasts; less risk of it drying out. Cut the cook time a bit (4 hours on low).
How do you reheat it without drying it out? A splash more cider or chicken stock in the pan does the trick; cover and heat low. Or check out these [leftover tips](https://www.thekitchn.com/5-ways-to-avoid-dried-out-leftovers-245061) I like.

For more home-cooked slow cooker ideas, I wander over to [Sally’s Baking Addiction Crockpot Recipes](https://sallysbakingaddiction.com/category/slow-cooker/)—her stuff’s reliable, even if it makes my to-cook list longer every day.

Anyway, hope your kitchen smells like an apple orchard in October and your dinner’s a hit. Let me know if you try a weird variation that actually works, I’m always game!

Slow-Cooked Apple Cider Pork – Sweet, Savory & Perfect for Chilly Nights