1appleany variety--I used a Gala, sliced into 1/4 to 1/2 inch slices
12ounceshard apple cideror regular apple cider
Cut 6-8 3 inch slits in pork roast. In each slit, place an apple slice. Combine spices and rub all over pork.
Place pork in slow cooker. Around pork roast, lie the remaining apple slices and onions.
Mix together the mustard and cider and pour into slow cooker.
Cook on low for 8-10 hours or high 4-6 hours.
To serve: remove pork from slow cooker. Strain out onions and apple from broth and shred or slice pork and serve with strained braising liquid.
Store leftover pork roast, with leftover cooking liquid in a sealed container in the the fridge for up to 3 days..
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.
Feel free to substitute the apple cider for apple juice or chicken stock. Do NOT use apple cider vinegar.
A pork tenderloin or pork butt can be substituted. I would only cook the pork tenderloin for 4 hours on high and the pork butt can be cooked up to 10 hours on low in your slow cooker. But the pork loin roast is the best cut for this crock pot pork roast.