Are you ready for the best Slow Cooker Apple Cider Pork Shoulder that is Paleo and Whole30 friendly? It’s a savory, juicy, fall off the bone meal thats deliciously sweet from the apple cider and apples without any refined sugar added! The carrots mixed with the apples are so sweet and tender that even the kids will love them! If you love to use the slow cooker, try some of our other recipes like this French Onion Pot Roast or Classic Beef Stew.
Why You’ll Love This Recipe
Flavor Profile: A savory blend of fresh herbs combined with the natural tartness and sweetness of unsweetened apple cider and nutritional chicken bone broth. This is what makes this slow cooker apple cider pork shoulder taste so delicious!
Texture: Fall-apart, juicy shredded pork that absorbs the reduced cooking liquids.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Pork Shoulder: is a cut of meat from the pig’s shoulder just above the front legs that is juicy and tender when cooked slowly and for several hours. I like Grass Roots for my meat purchases.
Apple Cider: is a raw, unfiltered, and unsweetened non-alcoholic juice made from freshly pressed apples. It adds a lovely sweetness to this slow cooker apple cider pork shoulder.
Chicken Bone Broth: simmered for many hours using roasted bones to extract deep nutrients and maximum collagen.
Red Onion: adds a bold flavor and becomes sweeter when slow cooked.
Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.
Carrots: are root vegetables that are perfect for slow cooking or roasting and have a natural sweetness and robust flavor.
Pink Lady Apple: is my favorite apple! I love the sweet-tart crisp bite it has that adds a refreshing burst of flavor to any dish.
Dijon Mustard: known for its sharp, tangy flavor and complex heat.
Thyme Sprigs: a green herb from the thyme plant, known for its pungent, spicy, and slightly sweet, savory flavor.
Rosemary Sprigs: is a woody, fragrant stem with small needle-like evergreen leaves with a potent pine and citrusy flavor.
Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Arrowroot Powder: (or powder), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish. For optional slurry, if needed to thicken sauce.
Instructions
Place the onion wedges: on the bottom of the slow cooker along with the cut carrots and whole garlic cloves.
Pat the roast dry: and place it on top of the vegetables.
Spread the Dijon mustard: over the roast and sprinkle with salt and pepper. It gives this slow cooker apple cider pork shoulder a really nice tang.
Pour the apple cider over everything: along with the chicken bone broth.
Cook on high: for 6 hours or low for 8 hours.
In the last hour of cooking: add the apple wedges.
When fork tender: remove the pork shoulder to a sheet pan, remove the fat, and shred the pork with two forks.
Arrowroot slurry: can be added to the slow cooker now if a thicker sauce is preferred.
Serve: with apples and vegetables and spoon a ladle of broth over top.
Enjoy!
Recipe Tips and Tricks
Mind the apples: Add sliced or chopped apples (like Honeycrisp, Gala, or Granny Smith) during the last 30 to 60 minutes of cooking so they soften without turning into total mush.
Let the shredded pork rest: You can add it to the sauce for 15 to 20 minutes off the heat so it stays juicy or pour the juices over the shredded pork on the sheet pan prior to serving.
Cutting the carrots: Be sure to cut them in large enough pieces so they don’t get too mushy. I like to cut them in at least 2″ pieces.
Recipe Variations
Shallot: works well in place of the red onion. I would use 5 large shallot, peeled, and cut in half.
Dried herbs: can be substituted for the fresh thyme and rosemary.
Storage Tips
You can store this slow cooker apple cider pork shoulder in the fridge for 4 days when placed in an airtight glass container. It also freezes well for up to 3 months however the apple slices may not hold up well after reheating but the flavor is still there.
FAQ’s About Apple Cider Pork Shoulder (slow cooker)
What is the safe internal temperature?
Pork is fully cooked at 145°F, but for ease of shredding, I let it reach 195˚.
Should I use bone-in or boneless?
Both work well. Bone-in adds a little extra flavor.
Do I need to sear the meat first?
Searing is optional, but browning the pork shoulder in a skillet first locks in flavor and adds a rich, caramelized depth to the cider sauce.
Apple Cider Pork Shoulder (slow cooker)
Ingredients
Method
- Place the onion wedges on the bottom of the slow cooker along with the cut carrots and whole garlic cloves.
- Pat the pork shoulder dry with paper towels and place on top of the veggies.
- Spread the Dijon mustard over the pork and sprinkle with salt and black pepper.
- Pour the apple cider and beef bone broth around the pork.
- Lay the sprigs of rosemary and thyme around the pot.
- Slow cook on low for 8 hours or on high for 6 hours.
- Once the pork is fork tender, remove it to a rimmed sheet pan and shred the meat with two forks.
- Pour some of the juices from the pot over the pork and allow it to rest for 10 minutes.
- If you want to thicken the juices, strain the liquid into a pan and add a slurry of 1 tbsp arrowroot powder and 1 tbsp juice and add to saucepan and bring to a boil. Reduce heat to simmer and allow to thicken.
- Serve with the apples and veggies and pour the sauce over top.
- Enjoy!
