Happy Fall, Y’all! It’s Crock-Pot season! Autumn is my favorite season of the year, mainly because I love comfort food and the weather finally agrees with me serving it. Country cooking is my go-to comfort, and hearty, warm meals are something I could not live without.
I admittedly was ready for fall in early August, and that’s when I made this recipe, but I purposefully waited to post it until fall was officially here. So now I’m craving it again. Funny how that works…why do I do this to myself?
Anywho, this recipe is something I tossed together based on the mood I was in. I wanted one of those days where it’s gently raining outside, and you prop yourself up against a window, sipping a glass of warm cider, all bundled in a cozy sweater, while a kitty cat curls at your feet…you get the picture. I, however, had no rain, no cozy sweater, and I’m sadly allergic to kitties…but I did have apples, a pork roast, carrots, and sparkling apple cranberry cider! The perfect fall Crock-Pot recipe was born. This is a set-it and forget-it recipe, perfect for cooking all day while you are at work and devouring at night once you get home.
Crock-Pot Apple Cider Pork Roast Recipe
- Pork loin roast, 2-3 pounds
- 1 cup apple cider jam (my favorite is made by Stonewall Kitchen; I’ve used it in an appetizer recipe before – it’s excellent for cooking).
- 1/2 cup sparkling apple cranberry cider (or enough to cover the pork loin 1/4 of the way once in the Crock-Pot). Cranberry or apple juice would work really well, too! Or an Oktoberfest beer, if you’re feeling naughty.
- 1 medium sweet onion, peeled and quartered
- 2 small honey crisp apples, cut into wedges
- 3 carrots, peeled and cut into chunks
- 2 capfuls of apple cider vinegar (roughly 1 tablespoon)
- sprinkle of cinnamon
- I always season and brown meat before cooking it in the Crock-Pot. It helps to seal in the juices. I simply seasoned the pork with salt and pepper, and browned each side for a few minutes on medium-high heat over the stove. You could skip this step if you wanted or are in a hurry.
- Place pork loin in Crock-Pot.
- Add carrots, onions, and apples around the meat.
- Add the apple cranberry cider and vinegar.
- Then scoop your apple cider jam right on top of the pork loin. It will melt into the surrounding mixture once everything gets cooking, but create a nice glaze on the pork, too.
- Sprinkle everything with cinnamon (I put extra on the apple slices).
- Cook on low heat for 6 hours. I always try to cook everything in my Crock-Pot on low, because I find that high heat makes meat a bit rubbery to the taste.
When this recipe is cooked through, you should have fall-apart tender pork, sweet apples, and crisp veggies. I served with mashed redskin potatoes, and then continued to eat this like a stew for the next several days (think plenty of warm bread and butter to soak up the liquid). It is one of my favorite fall recipes now and I will be making it again soon.
I’d love if you commented/linked to your favorite Crock-Pot recipes. I’m always turning to my slow cooker in winter and am looking forward to trying new recipes this year!