This slow cooker pork in cider recipe is simple and rewarding to make.
Once the ingredients are assembled in the pot, the slow cooker does the hard work for you.
This recipe was last updated in 2022.
To get the best flavour from this dish, take a few extra minutes at the start to build depth and richness.
Dropping everything straight into the slow cooker will work, but searing the pork, gently frying the onions and deglazing the pan beforehand produces a fuller, more satisfying gravy with a creamier mouthfeel.
Start by searing the pork so the meat develops colour and flavour. Use the browned juices left in the pan to soften the onions until they’re silky, then deglaze the pan with a splash of water to release all the caramelised bits. Pour that liquid into the slow cooker to enrich the sauce.
When buying pork, aim for good quality meat from a reputable source and, where possible, choose cuts from animals raised humanely. Your local butcher can usually advise on provenance and offer slightly marbled cuts that suit slow cooking.
If your joint includes a bone, keep it. Bones add flavour and nutrients; searing the bone along with diced meat and placing it in the slow cooker helps enrich the gravy as it simmers.
How to Make Slow Cooker Pork in Cider
1/ Sear the pork
Searing the pork and frying the onions first is optional but highly recommended for better flavour.
Cut the meat into bite-sized pieces if needed. Choose pork with a little marbling so it stays moist during slow cooking; very lean cuts can become dry or fibrous.
Dust the diced pork with plain flour, salt and pepper, tossing so each piece is evenly coated.
Heat a heavy-bottomed frying pan over medium-high heat, add a teaspoon of oil and brown the pork in a single layer without overcrowding. You may need to sear in batches. Allow each side to develop a golden crust, about 3–4 minutes per side, then transfer the seared pieces to the slow cooker.
2/ Fry the onions
Dice 500g of onions and add a little extra oil to the pan if it looks dry. Reduce the heat and gently sweat the onions in the pork juices until they collapse and become soft and sweet, about 10–15 minutes. Add the softened onions to the slow cooker.
3/ Deglaze the pan
Turn the heat to high and pour in about 100ml cold water. Bring it to a vigorous boil and scrape the base and sides of the pan to release the browned bits. Reduce until you have a thick, brown liquid, then pour it into the slow cooker to deepen the sauce.
4/ Add the cider
Pour one litre of dry cider over the pork and onions—enough to cover the meat. Stir in a tablespoon of Dijon mustard and season with a little salt. A dry or scrumpy-style cider works best: it isn’t too sweet and adds complexity to the gravy.
5/ Turn on the slow cooker
Cover and cook on high for about 3 hours or on low for about 6 hours, depending on how soon you want to eat. The slow cooker will keep the pork moist as it breaks down and the flavours meld together.
6/ Thicken the gravy
About 30–60 minutes before serving, whisk 1 heaped tablespoon cornflour with 3 tablespoons cold water to make a smooth slurry. Stir this into the slow cooker along with a heaped tablespoon of wholegrain mustard and a final seasoning of salt and black pepper. Taste and adjust the seasoning, then replace the lid and finish cooking until ready.
7/ Serve
This pork in cider is comforting with buttery mashed potatoes and a green vegetable such as peas or green beans. Leftovers cool to room temperature before refrigerating; to freeze, chill overnight then transfer to a suitable container—use within a couple of months for best quality.
Enjoy the recipe and feel free to share photos of your results.
- 1 kg pork – diced
- 2 tbsp plain flour
- 1 tsp salt
- 1 tsp oil
- 500 g onions – chopped
- 100 ml cold water – to deglaze the pan
- 1 litre dry cider
- 1 tbsp Dijon mustard
- 1 heaped tbsp cornflour
- 3 tbsp cold water
- 1 heaped tbsp wholegrain mustard
- 1 tsp salt
- 1 tsp black pepper
- Cut the pork into bite-sized pieces, place in a bowl and dust with flour and salt. Toss to coat evenly.
- Heat a heavy-bottomed pan over medium-high, add oil, and sear the pork in a single layer until golden on both sides. Transfer to the slow cooker and repeat with the remaining meat.
- Add a little oil if needed, then tip in the onions and reduce the heat. Cook for 10–15 minutes until soft and combined with the meat juices, then pour into the slow cooker.
- Turn the heat to high, add the cold water and scrape the pan until the browned bits dissolve. When the liquid is rich and brown, pour it into the slow cooker.
- Pour the cider over the meat and onions (use enough to cover the meat). Stir in the Dijon mustard and a little salt. Cover and cook on high for about 3 hours or on low for about 6 hours.
- About 30–60 minutes before serving, whisk cornflour with cold water to form a slurry. Stir into the slow cooker with the wholegrain mustard, salt and pepper. Taste and adjust seasoning, then finish cooking until ready to serve.