Cider-Stewed Pork with Root Vegetables
Slow-cooked pork in mulled cider with hearty root vegetables. Marinate overnight, crockpot for tender pork and firm veg.
Played around a bit looking for the perfect use for the Bavarian blend, and ended up with the epitome of autumn.
Submitted by: Yume from Nashua, NH
Yield: 6-8 servings
- Season the pork and let it rest overnight for deeper flavor.
- Cook the roast in mulled cider until it shreds easily, then add diced root vegetables and cook until tender but still firm.
- Substitute celeriac with celery, adjust timing for softer veg, and reheat or freeze leftovers safely.
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Preparation Instructions:
Coat roast in Bavarian seasoning, cover, and let rest overnight. Put roast in crockpot and cover with cider. Cook for 3-4 hours, until meat is tender enough to shred easily. While the roast is cooking, peel the vegetables (potato optional) and scoop the seeds from the squash. Dice about half the rutabaga and maybe a quarter of the squash - you want about a cup and a half of each. Dice all of the other vegetables. Add to the crockpot and cook for another two hours or until tender but firm.
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More About This Recipe
There's a mulled cider recipe here you can use, if you need one. If you can’t find or don’t want to use celeriac, you can just use celery. Be aware that it will take less time to cook, so add it a later than the other veggies - it should be in there no more than half an hour.
Frequently Asked Questions
What cut of pork works best for this recipe?
Use a fatty, well marbled cut like pork shoulder or Boston butt. They shred easily and stay moist during long cooking. Lean cuts like pork loin can dry out unless you shorten cooking time and watch temperature closely.
How long and on what crockpot setting should I cook the pork?
On high: cook the roast in cider for about 3 to 4 hours until it shreds easily, then add vegetables and cook 2 more hours. On low: cook the roast 6 to 8 hours, then add vegetables and cook an additional 2 hours. Start checking for doneness early since sizes vary.
How do I keep the root vegetables firm and not mushy?
Cut vegetables into even, medium-size cubes. Add dense roots like rutabaga and squash first, and softer items like celery or parsnip later. Cook until they are tender but still hold shape, checking after about 60 minutes once vegetables are in.
Can I replace mulled cider with something else?
Yes. Use store-bought apple cider or apple juice plus warm spices such as cinnamon, cloves, and orange peel. You can also use a mix of apple juice and low-sodium chicken broth for a milder flavor.
How should I season the pork and do I need to add salt?
Coat the roast with the Bavarian seasoning and add salt to taste before resting overnight. Because cider can dilute seasoning, taste the cooking liquid near the end and adjust salt and pepper before serving.
Can I make this ahead or freeze leftovers?
Yes. Cool leftovers and refrigerate in a sealed container for 3 to 4 days. For longer storage, freeze for up to 2 to 3 months. Thaw in the refrigerator overnight and reheat gently on low so meat stays tender.
Should I shred or slice the pork and how do I finish the dish?
Shredding works best for a stew-style dish and lets the cider sauce coat the meat. Remove the roast, shred with forks, then return it to the crockpot to warm with the vegetables. You can also slice for buffet-style serving.
How do I thicken the cooking liquid if I want a gravy?
Make a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and stir into the hot cooking liquid. Simmer on low for a few minutes until thickened. Alternatively, reduce some liquid in a saucepan by simmering until it concentrates.
What cut of pork works best for this recipe?
Use a fatty, well marbled cut like pork shoulder or Boston butt. They shred easily and stay moist during long cooking. Lean cuts like pork loin can dry out unless you shorten cooking time and watch temperature closely.
How long and on what crockpot setting should I cook the pork?
On high: cook the roast in cider for about 3 to 4 hours until it shreds easily, then add vegetables and cook 2 more hours. On low: cook the roast 6 to 8 hours, then add vegetables and cook an additional 2 hours. Start checking for doneness early since sizes vary.
How do I keep the root vegetables firm and not mushy?
Cut vegetables into even, medium-size cubes. Add dense roots like rutabaga and squash first, and softer items like celery or parsnip later. Cook until they are tender but still hold shape, checking after about 60 minutes once vegetables are in.
Can I replace mulled cider with something else?
Yes. Use store-bought apple cider or apple juice plus warm spices such as cinnamon, cloves, and orange peel. You can also use a mix of apple juice and low-sodium chicken broth for a milder flavor.
How should I season the pork and do I need to add salt?
Coat the roast with the Bavarian seasoning and add salt to taste before resting overnight. Because cider can dilute seasoning, taste the cooking liquid near the end and adjust salt and pepper before serving.
Can I make this ahead or freeze leftovers?
Yes. Cool leftovers and refrigerate in a sealed container for 3 to 4 days. For longer storage, freeze for up to 2 to 3 months. Thaw in the refrigerator overnight and reheat gently on low so meat stays tender.
Should I shred or slice the pork and how do I finish the dish?
Shredding works best for a stew-style dish and lets the cider sauce coat the meat. Remove the roast, shred with forks, then return it to the crockpot to warm with the vegetables. You can also slice for buffet-style serving.
How do I thicken the cooking liquid if I want a gravy?
Make a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and stir into the hot cooking liquid. Simmer on low for a few minutes until thickened. Alternatively, reduce some liquid in a saucepan by simmering until it concentrates.
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