Cut six to eight evenly spaced slits on the surface of the pork roast. Each slit should be about 3-inches wide by 1-½-inch deep. In each slit, place 2 apple slices.
In a small bowl, combine the salt, pepper, garlic powder, onion powder, coriander, and thyme. Rub that mixture evenly over the pork roast.
Place the seasoned pork into the slow cooker. Lay the onion slices and any remaining apple slices evenly around the pork.
Mix together the mustard and cider and pour into the slow cooker.
Cook on low for 8-10 hours or high for 4-6 hours, or until the pork is fully cooked through and tender.
To serve, remove the pork from the slow cooker. Strain out onions and apple from broth and shred or slice pork and serve with strained braising liquid.
Video
Notes
Leftovers: Store leftover pork roast, with leftover cooking liquid in a sealed container in the fridge for up to 3 days. Alternatively, freeze any leftover cooked pork roast with the cooking liquid in a sealed freezer-safe container (leaving a bit of room for the liquid to expand) for up to 3 months. Apple Cider: Feel free to substitute the apple cider for apple juice or chicken stock. Do NOT use apple cider vinegar.Pork: A pork tenderloin or pork butt can be substituted. I would only cook the pork tenderloin for 4 hours on low and the pork butt can be cooked for up to 10 hours on low in your slow cooker. But the pork loin roast is the best cut for this crockpot pork roast.