Ingredients

The following ingredients have 8 Servings
  • 4 1/2 lbs. boneless pork butt roast (4-5 lb roast; trimmed and halved)
  • 3/4 tsp. Salt (divided; to taste)
  • 1/4 tsp. pepper (to taste)
  • 1 Tbsp. vegetable oil
  • 1 cup onion ((1 medium); chopped)
  • 1/4 cup all-purpose flour
  • 4 garlic cloves (minced)
  • 3 sprigs fresh thyme
  • 1/2 cup apple cider
  • 1/2 cup apple butter
  • 2 bay leaves
  • 1 Tbsp. cider vinegar

Instruction

  • Pat the pork dry with paper towels and season with salt and pepper.
  • Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts.
  • Heat oil in 12-inch skillet over medium-high heat until just smoking.
  • Brown roasts on all sides, 7 to 10 minutesp; transfer to plate.
  • Add onion and 1/2 teaspoon salt to fat left in skillet and cook over medium heat until onion is softened and lightly browned, 5-7 minutes.
  • Stir in flour, garlic, and thyme sprigs and cook until fragrant, about 1 minute.
  • Slowly whisk in apple cider, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  • Stir in apple butter and bay leaves into slow cooker.
  • Nestle roasts into cooker, adding any accumulated juices.
  • Cover and cook until pork is tender and fork slips easily in and out of meat [9-10 hours on LOW or 6-7 hours on HIGH.]
  • Transfer roasts to carving board tent loosely with aluminum foil, and let rest for 20 minutes.
  • Strain sauce into a fat separator and let sit for 5 minutes; discard solids.
  • Combine defatted sauce and vinegar in bowl and season with salt and pepper to taste.
  • Remove twine from roasts, slice meat against the grain into 1/2-inch-thick slices, and arrange on serving dish.
  • Spoon 1 cup sauce over meat and serve, passing remaining sauce.
  • Serve and enjoy.