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Slow Cooker Apple Cider Pulled Pork with Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Oven

Ingredients
  

  • 2 pounds boneless pork shoulder, trimmed
  • 1 1/2 cups apple cider
  • 1 large yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 4 carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves

Instructions
 

  • Place the sliced onion in the bottom of the slow cooker. Add the pork shoulder on top.
  • Pour the apple cider over the pork. Sprinkle the minced garlic, salt, pepper, and cinnamon across the meat.
  • Cover and cook on low for 8 hours or until the pork shreds easily with a fork.
  • While the pork cooks, preheat the oven to 400 degrees. Toss the carrots, parsnips, and sweet potatoes with the olive oil, thyme, and a pinch of salt.
  • Spread the vegetables in a single layer on a baking sheet. Roast for 30 to 35 minutes, stirring once, until the edges are golden and tender.
  • Shred the pork directly in the slow cooker and mix it with the cooking juices. Serve the pulled pork alongside the roasted vegetables.

Notes

For the best texture, roast the vegetables just before serving rather than reheating them with the pork. If you prefer a thicker sauce, remove the shredded pork and simmer the remaining liquid on the stovetop for a few minutes before mixing it back in. Leftovers keep well in the fridge for up to four days and reheat gently in a covered skillet with a splash of apple cider to restore moisture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven