Cider Braised Pork with Apples
  • one 3 to 4 pound boneless pork loin roast or pork shoulder
  • 2 apples, peeled and coarsely chopped
  • 3 carrots, peeled and sliced thickly
  • 1 onion, peeled and diced
  • 3 cups of cider (alcoholic)
  • ¼ cup of honey
  • 2 tablespoons of olive oil
  • salt and pepper to taste
  1. In a skillet, pour the olive oil. Add the onions and saute until soft, about 5 minutes. Spoon into the slow cooker.
  2. In same skillet, brown the pork roast on all sides. Place in slow cooker.
  3. Top roast with honey, apples, carrots. Season with salt and pepper.
  4. Pour cider over roast, give it all a good stir, and cook on high for 4 hours, until the meat is soft.
  5. Carefully remove the roast. Slice it in ½ inch slices with sauce and carrots and apples on top.
  6. If there is a lot of sauce left, you can strain it and pour it in a sauce pot to reduce it a bit before pouring it back onto the carrots and apples.
  7. This dish is even better warmed up the next day.
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