Crock-Pot Apple Cider Pork Roast Recipe

Crock-Pot Apple Cider Pork Roast Recipe | Life Is Sweet As A Peach

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
  • salt
  • pepper


  1. 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.
  2. Place pork loin in Crock-Pot.
  3. Add carrots, onions, and apples around the meat.
  4. Add the apple cranberry cider and vinegar.
  5. 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.
  6. Sprinkle everything with cinnamon (I put extra on the apple slices).
  7. 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!

Crock-Pot Apple Cider Pork Roast Recipe | Life Is Sweet As A Peach



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