Slow-Cooked Apple Cider Pork Roast
If fall had a flavor, this Slow-Cooked Apple Cider Pork Roast would be it. Juicy pork shoulder simmers low and slow in apple cider, spices, apples, and onions until it’s tender enough to fall apart with a fork. Pile it high on fluffy Hawaiian rolls, drizzle with tangy barbecue sauce, and you’ve got the ultimate game-day sliders or cozy weekend dinner. Sweet, savory, and a little smoky, these sliders check every single box.
Whether you’re feeding a hungry crowd or just want leftovers that taste even better the next day, this recipe delivers big comfort with minimal effort. The slow cooker does the heavy lifting, leaving you with melt-in-your-mouth pork and a house that smells absolutely amazing. It’s one of those recipes you’ll want to keep on repeat all season long.
Before You Get Started
- Use a Boston butt (pork shoulder) for the best marbling and tenderness.
- Sear the pork before slow cooking to lock in flavor and give it that golden crust.
- Fresh apples are key here—they cook down into the sauce and add natural sweetness.
- Hawaiian rolls are the perfect pairing, but you can use brioche or even crusty bread if you like.
What You Need To MakeSlow-Cooked Apple Cider Pork Roast
You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Pork shoulder (Boston butt)
- Apple cider
- Apples and onions
- Barbecue sauce (raspberry chipotle recommended)
- Seasonings and Better Than Bouillon
- Hawaiian rolls
How To Make Slow-Cooked Apple Cider Pork Roast
1
Rub the pork shoulder with seasoning and brown it on all sides until golden.
Add apples and onions to your slow cooker or pot.
2
Pour in apple cider, broth, and barbecue sauce.
Slow cook on LOW for 8–10 hours (or HIGH for 4–6 hours) until fork-tender.
3
Shred the pork and mix it into the sauce.
Serve with Hawaiian rolls, rice, or as a main dish and drizzle with extra BBQ sauce, and serve warm.
Commonly Asked Questions
Can I make this ahead of time?
Absolutely. Pulled pork actually gets more flavorful the next day. Store it in the fridge, reheat gently, and serve when ready.
What’s the best way to keep the sliders warm for a party?
Keep the shredded pork in the slow cooker on the “warm” setting and assemble sliders as needed.
Do I have to use Hawaiian rolls?
Not at all. Any soft roll works, but Hawaiian rolls give you that sweet-and-savory balance that pairs beautifully with the cider and BBQ flavors.
Slow-Cooked Apple Cider Pork Roast
Ingredients
- 1 4-pound Boston butt (pork shoulder)
- 2 cups apple cider
- 4 tablespoons sweet & savory seasoning
- 1 tablespoon Badia Complete Seasoning
- 1 tablespoon Cajun seasoning
- 1 tablespoon garlic & herb seasoning
- 1 cup water mixed with 1 tablespoon Better Than Bouillon chicken or beef base
- 2 apples thinly sliced
- 1 red onion thinly sliced
- 1 cup raspberry chipotle barbecue sauce or your favorite BBQ sauce
- 1 package Hawaiian rolls
- Olive oil for browning
Instructions
- Season the pork: Rub the Boston butt generously with the sweet & savory seasoning, Badia Complete, Cajun seasoning, and garlic & herb seasoning.
- Brown the meat: In a large skillet or directly in your stovetop-safe slow cooker, heat a drizzle of olive oil. Brown the pork on all four sides until nicely seared, about 3–4 minutes per side.
- Layer the flavors: Add the sliced apples and onions around the pork.
- Pour in liquids: Stir together the apple cider and the Better Than Bouillon mixture, then pour over the pork. Add the barbecue sauce on top.
- Slow Cooker: Cover and cook on LOW for 8–10 hours, or HIGH for 4–6 hours, until the pork is fork-tender.
- Stovetop: Cover and simmer on low heat for 3–4 hours, checking occasionally to ensure liquid doesn’t cook off too quickly.
- Shred and serve: Once done, shred the pork directly in the pot, mixing it into the sauce, apples, and onions.Serve over rice, or shred pork and serve on sliders
