Pork Roast Apple Cider Slow Cooker

Pork Roast Apple Cider Slow Cooker. This is the technique that my uncle, who works in a butcher shop vows by. Combine the 4 ingredients in the pot and bake the roast that is most delicious and tender to pull-apart.
Servings: 6

Ingredients

Pork shoulder (pork butt) without any left hard fat → 3-4 lb
Apple cider (not vinegar) → 2 cups
Apples, cored and cut (any sweet one such as Gala or Honeycrisp) → 2 large
Light brown sugar, packed → 1/2 cup

Pork Roast Apple Cider Slow Cooker: Directions

Arrange the cut slices of apples in the bottom of a 5- to 7-quart slow cooker, in a single layer. This gives the pork a sweet tender bed that makes the pork even more moist as it cooks.
Put the pork shoulder on top of the apples. In case one side of the fat is thicker, then put that side facing the meat, to baste the meat as it cooks.
Evenly sprinkle the pork roast with brown sugar on its sides and on top. Pat it softly so that it will adhere; as this will aid in forming that smooth, sticky-sweet glaze as it melts to the juices.
Pour the apple cider around the sides of the pork (not over the top so that you do not rinse off the brown sugar). The liquid must ascend approximately half-way of the roast.
Cover the slow cooker with the lid and cook on LOW 8-10 hours or HIGH 4-5 hours until the pork becomes very tender and can be pulled to pieces with a fork. The most pull-apart texture will be achieved with low and slow.
After the pork is cooked, carefully remove it with two large forks into large, soft shreds straight in the slow cooker. Combine the cooked apples and juices with the shredded meat to ensure that all is covered with the amber glaze that is sweet.
To make the juices a little thicker and stickier, take the lid off and set the slow cooker to HIGH to cook the liquid 15 to 20 minutes stirring here and there until the liquid is a little thinner and sticks to the apples and pork.
Add brown sugar Taste and add more sweetness where required by stirring in one or two additional tablespoons of brown sugar, or adjust with a small splash more apple cider. Serve the pork hot, but heaps of apples and shimmering juices on the top.