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Slow Cooker Apple Cider Pork Roast with Maple Gravy

Slow cooker apple cider pork roast cooks until fork-tender in apple cider, garlic, and thyme, then rests before slicing or pulling into chunks. Serve it with a quick maple gravy made from the strained cooking liquid.
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Prep Time 15 minutes
Cook Time 10 hours 16 minutes
Resting 10 minutes
Total Time 10 hours 41 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

pork roast
  • 1 yellow onion large, sliced
  • 3.5 lb boneless pork shoulder roast 3 1/2- to 4-pound, excess surface fat trimmed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic smashed
  • 1 tsp dried thyme
  • 2 cup apple cider
  • 0.5 cup water
maple gravy
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2 tbsp pure maple syrup

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet
  • 1 medium saucepan

Method
 

Cook the pork
  1. Arrange the sliced onion in the bottom of a 6-quart slow cooker.
  2. Season the pork with the kosher salt and black pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat and brown the roast on all sides, 8 to 10 minutes.
  4. Set the pork on the onion and add the smashed garlic, dried thyme, apple cider, and water.
  5. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until fork-tender and at least 195°F at the center; this exceeds the USDA safe minimum of 145°F with a 3-minute rest.
  6. Transfer the pork to a cutting board, tent loosely with foil, and rest for 10 minutes.
  7. Slice the pork or pull it into chunks.
Make the maple gravy
  1. Strain the cooking liquid into a measuring cup.
  2. Skim off the fat and measure 2 cups of cooking liquid.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the 2 cups cooking liquid.
  6. Simmer, whisking, for 3 to 5 minutes until thickened.
  7. Stir in the maple syrup.
  8. Serve the maple gravy with the pork.

Notes

For the most tender result, cook until the pork is fork-tender and reaches at least 195°F at the center. Refrigerate leftovers for up to 4 days; freeze them for up to 3 months. For a gluten-free gravy, use a gluten-free flour blend in place of the all-purpose flour.