Crockpot Cider Braised Pork Roast With Apple Butter Sauce

Crockpot Cider Braised Pork Roast With Apple Butter Sauce

Crockpot Cider Braised Pork Roast With Apple Butter Sauce – One thing to remember about these types of reduction sauces is that a little goes a long way. You’re taking an already flavorful liquid and reducing down to maybe 25% of its original volume. This is also the reason you shouldn’t season it until the end. After the cold butter is whisked into the sauce, and your herb of choice has been added, give it a taste and adjust for salt then.

Crockpot Cider Braised Pork Roast With Apple Butter Sauce


  • 4-5 pound pork shoulder roast (boneless or bone-in work fine)
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • a couple shallots or yellow onion, sliced
  • 1 rib celery, chopped
  • 1/2 cup apple cider vinegar
  • 2 1/2 cups apple cider (or apple juice)
  • 4 peeled garlic cloves
  • 1 bay leaf
  • cayenne to taste
  • 1 rounded teaspoon Dijon mustard
  • 2 tablespoons cold butter cut into small cubes
  • 1 tbsp fresh herb – parsley, sage, thyme, etc.


  1. Season pork with salt and black pepper.
  2. Heat oil in a large skillet over high heat.
  3. Sear pork on all sides in the hot oil until browned, about 3 minutes per side.
  4. Transfer pork to the slow cooker.
  5. Reduce stove top temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes.
  6. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  7. Pour shallot mixture over pork shoulder in the Crockpot.
  8. Add apple cider, garlic cloves, and bay leaf.
  9. Cover, set Crockpot to Low, and cook until fork-tender but not falling apart, about 6 hours.
  10. Turn pork over every 1 to 2 hours.
  11. Remove pork roast to a plate and cover loosely with foil.
  12. Pour remaining liquid from the Crockpot through a fine mesh strainer into a large saucepan; place over high heat.
  13. Discard bay leaf and other solids.
  14. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  15. Remove sauce from heat and stir in Dijon mustard and cayenne pepper.
  16. Slowly whisk in cold butter until incorporated.
  17. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  18. Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Thanks to Food Wishes for the very good video instructions and Chef John for this great pork roast recipe.

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