Slow Cooker Cider-Braised Pork with Sweet Potato and Crispy Sage

Name: Slow Cooker Cider-Braised Pork with Sweet Potato and Crispy Sage
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6
Cuisine: Fusión casera
Ingredients: 2.6 lb pork shoulder, cut into large chunks; 1.1 lb sweet potato; 8 oz shallots; 6 cloves garlic; 1 1/2 cups apple cider; 1 cup chicken broth; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 16 leaves fresh sage; 1 tbsp fresh thyme; 2 tsp smoked paprika; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp cornstarch; 2 tbsp water

An original slow cooker recipe featuring pork shoulder slowly braised with apple cider, sweet potato, shallots, and garlic until tender and succulent. It is finished with crispy sage and a splash of vinegar to balance the sweet, aromatic flavors.

20 minPrep

420 minCook

440 minTotal

6Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

1200 g pork shoulder, cut into large chunks (boneless, visible grasa recortada)
500 g sweet potato (pelada and diced medium)
220 g shallots (peladas and cut por the mitad)
20 g garlic (lightly machacado)
360 ml apple cider (without gas)
240 ml chicken broth (low sodium if possible)
30 ml apple cider vinegar (divided)
30 ml olive oil (divided)
8 g fresh sage (divided)
4 g fresh thyme (solo the leaves)
5 g smoked paprika
8 g salt (or to taste)
3 g black pepper (freshly ground)
16 g cornstarch (optional, for espesar)
30 ml water (for mezclar with the maicena)

Nutrition facts

per serving

468 kcal

Calories

36 g

Protein

18 g

Carbs

27 g

Fat

3 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
Pat the pork shoulder dry with paper towels and season it with the salt, black pepper, and smoked paprika.
2
Heat a large skillet over medium-high heat, about 375°F / 190°C at the surface. Add 1 tablespoon olive oil and brown the pork in batches for 6 to 8 minutes total, until colored on several sides.
3
Transfer the browned pork to the slow cooker. Add the sweet potato, shallots, garlic, apple cider, chicken broth, 1 tablespoon apple cider vinegar, fresh thyme, and half of the fresh sage.
4
Cover and cook on LOW for 7 hours, or until the pork is very tender. If you prefer HIGH, cook for about 4 hours on high heat, around 300°F / 150°C inside the appliance.
5
With 10 minutes left, heat a small skillet over medium heat, about 350°F / 175°C at the surface. Add the remaining 1 tablespoon olive oil and fry the rest of the fresh sage for 30 to 45 seconds until crisp. Remove and set aside.
6
If desired, spoon off some fat from the surface of the sauce. Stir in the remaining 1 tablespoon apple cider vinegar to brighten the flavor.
7
For a thicker sauce, mix the cornstarch with the water until smooth. Add it to the slow cooker, stir well, cover, and cook 10 more minutes on HIGH, around 300°F / 150°C.
8
Serve the pork with the sweet potato and shallots, spooned over with the sauce and finished with the crispy sage on top.

Chef tips

Browning the pork before adding it to the slow cooker adds depth to the dish. If your cider is very sweet, add a few extra drops of vinegar at the end to balance it.

Substitutions

You can use small onions instead of shallots. Pork shoulder can be replaced with pork neck. Fresh thyme can be swapped for 1 teaspoon dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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