Dinner recipe · from the recipe book

Slow-Cooker Cider Pork with Apples and Squash

Name: Slow-Cooker Cider Pork with Apples and Squash
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 servings
Ingredients: 3¼ lb (1,450 g) Pork shoulder (Boston butt), trimmed, cut into 3 large chunks; 1½ cups (350 ml, 360 g) Apple juice, unsweetened; 3 tbsp (45 g) Apple cider vinegar; 5 cups cubed (700 g) Butternut squash, peeled, cut into 1-inch cubes; 2 medium (360 g) Apple, cut into thick wedges; 2 medium (220 g) Yellow onion, sliced; 3 medium (180 g) Carrots, cut into 1-inch pieces; 5 cloves (15 g) Garlic, minced; 1½ tbsp (30 g) Maple syrup; 1½ tbsp (20 g) Yellow mustard; 2 tsp (2 g) Dried thyme; 1¾ tsp (4 g) Paprika (sweet or smoked); ½ tsp (1 g) Ground cinnamon; 1¾ tsp (10 g) Salt; ¾ tsp (2 g) Black pepper; 2 tbsp (16 g) Cornstarch; 2 tbsp (30 g) Water; 5¾ cups chopped (120 g) Kale, stems removed, chopped

Fork-tender pork shoulder braised in tangy cider and apple juice with sweet butternut, apples and onions, finished with a glossy, lightly spiced sauce.

Slow cooker
8 hr 30 min · 30 min hands-on
Serves 8
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Sat fat 4 g or less
500 calories or less

Ingredients

3¼ lb1,450 gPork shoulder (Boston butt), trimmedcut into 3 large chunks
1½ cups (350 ml)360 gApple juice, unsweetened
3 tbsp45 gApple cider vinegar
5 cups cubed700 gButternut squash, peeledcut into 1-inch cubes
2 medium360 gApplecut into thick wedges
2 medium220 gYellow onionsliced
3 medium180 gCarrotscut into 1-inch pieces
5 cloves15 gGarlicminced
1½ tbsp30 gMaple syrup
1½ tbsp20 gYellow mustard
2 tsp2 gDried thyme
1¾ tsp4 gPaprika (sweet or smoked)
½ tsp1 gGround cinnamon
1¾ tsp10 gSalt
¾ tsp2 gBlack pepper
2 tbsp16 gCornstarch
2 tbsp30 gWater
5¾ cups chopped120 gKalestems removed, chopped

Steps

Mix the salt, black pepper, paprika, thyme and cinnamon and rub it all over the pork.
Spread the onion, carrot and garlic in the slow cooker and set the pork on top.
Whisk the apple juice, cider vinegar, maple syrup and mustard and pour it over the pork.
Cover and cook on low for 6 hours.
Add the butternut and apple around the pork, cover and cook on low 2 hours more, until the pork shreds easily and reaches at least 145°F (63°C); for pulling, 195°F (90°C) is ideal.
Lift out the pork and break it into large pieces; skim the fat from the liquid.
Stir the cornstarch into the water, stir it into the slow cooker with the kale, cover and cook on high 10 to 15 minutes until the sauce thickens and the kale wilts.
Return the pork, spoon the sauce, squash and apples over it and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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Slow-Cooker Cider Pork with Apples and Squash

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