Autumn crockpot pork roast is quintessential fall comfort food. It’s going to simmer along all day, working hard for you, and make your house smell like freaking heaven. Did I mention this comfort food is healthy? Meat, veggies, fruit, and herbs. Not a drop of butter or oil, but you won’t believe it ’til you try it. God bless crockpots.
This is one of my favorite kinds of meals. I didn’t really have a recipe in mind, it just came together beautifully with all the fall-y things laying around the house: apple cider, sage & rosemary, root vegetables, and apples of course! It’s absolutely an autumn twist on my Simple Slow-Cooked Perfect Pot Roast. Once you learn the basic formula, you can substitute your favorite veggies and herbs to create something that feels new and seasonal, like Greek Pot Roast with Homemade Tzatziki. Minimal effort required.
I used apple cider as the cooking liquid in this situation because I happened to be making Mulled (and Spiked!) Hot Apple Cider at the same time. Any kind of stock, wine, or just plain apple juice would work too 🙂
For bonus points, keep the fall train rolling by making some mashed sweet potatoes as a side dish. It’s the perfect vehicle for soaking up all the delicious apple-and-herb juices.
Isn’t this what YOU want to come home to? Yeah, I thought so. Enjoy!
- 2-3 lbs pork shoulder, (also called pork butt)
- Salt & pepper
- 1 cup apple cider vinegar, (apple juice, apple cider, wine, or chicken stock would work well too)
- 1 red onion, peeled and quartered
- 4 cloves garlic, peeled
- 3 carrots, cut into 1" pieces
- 2 apples, sliced
- 1 bay leaf
- 3 sprigs rosemary
- 3 sprigs sage
- Add 1 cup of apple cider, (or other cooking liquid) to the bottom of a slow cooker.
- Season the pork with salt and pepper all over, and place it in the bottom of the slow cooker.
- Add the rest of the ingredients on top of the pork.
- Cover, and cook on "low" for 8 hours, or "high" for 4 hours.
- Shred meat with two forks, and return to the liquid in the crock pot for 30 more minutes on "warm".
- Serve over mashed sweet potatoes.