Slow-Cooked Pork Shoulder with Apple Cider and Root Vegetables

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A tender, fall-apart pork shoulder braised with sweet apple cider and seasonal root vegetables. This American-inspired slow-cooker recipe, ready in about 200 minutes, pairs pork shoulder, apple cider, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 1 cup apple cider
• 4 medium carrots
• 3 medium parsnips
• 1 large yellow onion
• 2 tbsp fresh thyme
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat pork shoulder dry with paper towels. Season all sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Sear pork on all sides for 3-4 minutes per side until deeply browned.
2. Step 2: Add 3 minced garlic cloves and 2 tbsp fresh thyme to the pot, stirring for 1 minute until fragrant. Add 1 large chopped yellow onion and cook for 3 minutes until softened.
3. Step 3: Pour in 1 cup apple cider and scrape the bottom of the pot to release any browned bits. Add 4 peeled and chopped carrots, 3 peeled and chopped parsnips, and bring to a gentle simmer. Cover with a lid and reduce heat to low.
4. Step 4: Simmer covered on low heat for 3 hours, or until pork is fork-tender. Discard thyme sprigs before serving.