Slow-Cooker Cider-Braised Pork Shoulder (Broiled Crispy) + Roasted Acorn Squash & Garlicky Kale
A set-it-and-forget-it winter dinner with big reward: pork shoulder slow-cooked in cider and aromatics until shreddable, then crisped quickly under the broiler for those irresistible caramelized edges. Serve with roasted acorn squash and garlicky sautéed kale—February comfort with a little brightness.
Back to full listIngredients
- Kroger® Fresh Natural Pork Shoulder Butt Bone In 2 lb (buy ~2 lb from the sale pack) $1.99/lb sale (1 lb)
- Organic Acorn Squash 1 medium (about 1 1/2–2 lb), halved and sliced $1.99/lb
- Organic Kale (or Organic Lacinato Kale) 1 bunch or 1 lb, stems removed, chopped $2.99
- Organic Jumbo Yellow Onions 1 small onion, sliced $2.19/lb
- Garlic (Simple Truth Organic Garlic Bulbs 3 ct) 3 cloves, minced (divided) $2.79
- Apple cider (or apple juice) 1 cup
- Chicken broth or water 1/2 cup
- Apple cider vinegar 1 Tbsp
- Smoked paprika 1 1/2 tsp
- Ground black pepper 1 tsp
- Salt 1 1/2 tsp, divided
- Olive oil 2 Tbsp, divided
- Butter (optional) 1 Tbsp (for kale)
Instructions
- Prep pork for slow cooker: pat dry a 2 lb pork shoulder piece. Rub with 1 tsp salt, 1 1/2 tsp smoked paprika, and 1 tsp black pepper.
- Load slow cooker: scatter 1 sliced small onion in the bottom. Add 2 minced garlic cloves. Place seasoned pork on top. Pour in 1 cup apple cider and 1/2 cup broth (or water) plus 1 Tbsp apple cider vinegar.
- Cook (slow cooker): cover and cook on LOW 6–7 hours (or HIGH 3–4 hours) until the pork shreds easily.
- Roast acorn squash (oven): about 45 minutes before pork is done, heat oven to 425°F. Slice 1 acorn squash into 1-inch crescents (discard seeds). Toss with 1 Tbsp olive oil and 1/2 tsp salt. Roast on a sheet pan 25–30 minutes, flipping once, until browned and tender.
- Sauté kale (stove): heat a large skillet over medium with 1 Tbsp olive oil (and optional 1 Tbsp butter). Add 1 minced garlic clove; cook 20 seconds. Add chopped kale and 2–3 Tbsp water plus a pinch of salt. Cook 5–7 minutes until tender and glossy; add a splash of cider/braising liquid if you like. Taste and adjust salt/pepper.
- Shred pork: transfer cooked pork to a bowl and shred, discarding large fatty pieces and bone if present. Spoon off excess fat from the slow-cooker liquid, then toss pork with 2–4 Tbsp of the liquid for moisture.
- Crisp (oven broiler): spread shredded pork on a foil-lined sheet pan. Broil 3–6 minutes, toss, then broil 2–4 minutes more until crispy edges form (watch closely).
- Serve: plate crispy cider-braised pork with roasted acorn squash and garlicky kale. Spoon a little extra reduced braising liquid over the pork if desired.
Health notes: ~750–950 calories per serving (depends on pork portion). High protein; good micronutrients from kale + squash. Moderate fat (trim visible fat, skim juices, and keep portions ~5–6 oz cooked).
Drink pairing: Wine: This is pork-friendly and slightly sweet-savory from cider—think medium-bodied reds with spice. Styles: Pinot Noir, Côtes du Rhône (Syrah/Grenache), or Tempranillo. Local-ish pick if available: Oregon Pinot Noir pairs beautifully with cider-braised pork and squash.