Cider Pork Roast – Slowcooker. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides.

Cider Pork Roast - Slowcooker Leave the netting on pork roast and place it atop the onion slices in the slow cooker. Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast. You can have Cider Pork Roast – Slowcooker using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cider Pork Roast – Slowcooker

  1. You need 1 of pork roast. bone in.
  2. It’s 500 ml of cider (alcoholic and carbonated).
  3. You need 2 medium of apples, peeled, quartered then sliced 1 inch thick.
  4. You need 2 tsp of minced garlic or 2 whole cloves, chopped.
  5. You need 1 bunch of oregano.
  6. You need 2 pinch of salt.
  7. You need 2 pinch of cracked black pepper.

The first step is to brown the roast, then remove to a plate. Then onions and garlic are browned in the skillet then a roux is made with the oil left in the pan then adding flour and apple cider. Then that roux is added to the slow cooker and apple butter is stirred in. The roasts are added on top of that mixture.

Cider Pork Roast – Slowcooker instructions

  1. heat slow cooker/crockpot..
  2. place 1/3 of the sliced apples into the bottom of your cooker..
  3. place pork roast on top.
  4. combine all other ingredients and pour over the roast.
  5. cover and cook for 8 hours on low.
  6. meat should pull off the bone easily once cooked.
  7. serve with baked potatoes and steamed veggies.
  8. use any leftovers for sandwiches the next day.

Add apple cider, garlic cloves, and bay leaf. When the roast has seared, place it in a slow cooker. Spread the apples, onions and ginger around and over the pork slices. Mix the apple cider, spices and brown sugar together and then pour the mixture over the pork. Lay the bacon strips over the top of the pork roast.

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