Slow Cooker Apple Cider Recipes

Steps:

• Place pork into the bottom of a slow cooker and pour cider over the meat until it is covered. Add brown sugar and cinnamon, making sure they're in the cider and not on the sides of the slow cooker.
• Cover and cook on Low until pork shreds easily, 7 to 12 hours.
• Transfer pork carefully to a plate or bowl, being careful it doesn't fall apart in the cider. Shred using 2 forks. Stir in barbecue sauce.

Steps:

• Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. , Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Steps:

• Pour the apple cider into a slow cooker. Tie the ginger, cinnamon sticks, cloves, allspice and black peppercorns into a cheesecloth to make a sachet. Add the sachet, brown sugar and orange slices to the slow cooker. Set the slow cooker on high for 1 hour then reduce to low and continue cooking for another 4 hours. Add the gin just before serving. Serve in mugs.

Steps:

• Heat oil over medium high. Brown meat on all sides then transfer to slow cooker.
• Add cider. Sprinkle bouillon into liquid and stir to mix. Arrange onions, carrots and apples on and around meat. Sprinkle with salt.
• Cook on high 1 hour and then on low 6-8 hours, until meat can be pulled apart with a fork.

Steps:

• Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.

Steps:

• combine all ingredients except topping in a slow cooker.
• Cover and cook on low setting 5-6 hours.
• Serve in mugs, drizzling a teaspoonful of topping into each mug.

Steps:

• Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Stir carrots, potatoes, marinade, and beef together in a slow cooker.
• Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
• Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
• Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.