Slow Cooker Apple Cider Pork Roast Directions:
Line a rimmed baking sheet with aluminum foil and set aside.
Scatter the sliced apples evenly over the bottom of a 6–7 quart slow cooker.
Pat the pork roast dry with paper towels and place it on top of the apples, fat side up if present.
In a measuring cup, whisk together the apple cider and brown sugar substitute until fully dissolved.
Pour the cider mixture evenly over and around the pork roast.
Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the pork reaches an internal temperature of 195–200°F and pulls apart easily.
Carefully transfer the pork roast to the prepared baking sheet using two large spatulas or sturdy tongs.
Use a slotted spoon to arrange the softened apples around the pork and spoon 1/4 cup of the cooking liquid over the top.
Preheat the oven broiler to high and position the rack 4 inches below the heating element.
Broil for 3–4 minutes until the top turns golden and lightly glazed, rotating the pan once for even color.
Remove from the oven and rest for 5 minutes before pulling into large tender pieces.
Serve with the stewed apples and spoon additional warm cider juices over the top.
WW Points Calculation
Smithfield Boneless Pork Shoulder Roast (3 lb raw, approx. 48 oz cooked yield, 4 oz per serving, 12 servings) – 96.00
Musselman’s Apple Cider (2 cups) – 16.00
Swerve Brown Sugar (1/3 cup) – 0.00
Apples (3 large) – 0.00
Points Information:
Total Points: 112.00
Servings: 12 servings (4 oz pulled pork with apples and juices per serving)
Points per serving: 9.33
Nutrition Information
Calories 410
Fat 24g
Protein 32g
Carbohydrates 16g
Sugar 12g
Sodium 95mg
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