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Slow Cooker Apple Cider Braised Pork with Mashed Sweet Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Potato Masher
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pounds pork shoulder, cut into large chunks
  • 2 cups apple cider
  • 1 large onion, sliced
  • 2 apples, cored and sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/4 cup milk

Instructions
 

  • Add the pork shoulder chunks to the slow cooker. Layer the sliced onion, sliced apples, and minced garlic on top.
  • Pour the apple cider over the meat and vegetables. Sprinkle the cinnamon, thyme, salt, and pepper evenly across the surface.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
  • About 30 minutes before the pork is done, place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook until the potatoes are soft, about 15 minutes.
  • Drain the sweet potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with a pinch of salt if needed.
  • Shred the pork directly in the slow cooker and stir it into the cooking liquid. Serve the pork alongside the mashed sweet potatoes.

Notes

For the best texture, use a potato masher rather than a blender so the sweet potatoes stay slightly fluffy. If the braising liquid tastes too sweet at the end, a small splash of apple cider vinegar stirred in before serving can balance it. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra cider or water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Potato Masher, Knife, Cutting Board