Crock Pot Normandy Pork with Apples Shallots Cider
Transform your dinner table with the rich and comforting flavors of Crock Pot Normandy Pork with Apples, Shallots, and Cider. This slow-cooked masterpiece combines tender, juicy pork shoulder with caramelized shallots, sweet-tart apple slices, and a luxurious cider and cream sauce for a dish that’s as elegant as it is effortless. Infused with the earthy aroma of fresh thyme and a hint of Dijon mustard, this recipe brings the essence of French countryside cooking to your kitchen. Perfect for a cozy family dinner or an impressive dinner party centerpiece, it pairs beautifully with creamy mashed potatoes or crusty artisan bread. With just 20 minutes of prep and the magic of your crock pot, you’ll have a savory, mouthwatering meal that hits all the right notes of sweet and savory comfort food.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 6 medium Shallots, peeled and halved
- 3 cloves Garlic cloves, minced
- 2 large Apples (e.g., Granny Smith or Honeycrisp), cored and sliced
- 1.5 cups Apple cider (not vinegar)
- 0.5 cup Dry white wine
- 1 tablespoon Dijon mustard
- 4 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 0.25 cup Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season the pork shoulder generously with salt and pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown. This should take 8-10 minutes. Transfer the pork to the crock pot.
In the same skillet, add the shallots and cook for 2-3 minutes until they are lightly caramelized. Add the minced garlic and cook for another 30 seconds. Transfer the shallots and garlic to the crock pot.
Add the apple slices to the crock pot, arranging them around and on top of the pork.
In a medium bowl, whisk together the apple cider, white wine, and Dijon mustard. Pour this mixture into the crock pot over the pork and apples.
Add the thyme sprigs and bay leaf to the crock pot for added flavor.
Cover the crock pot with the lid and cook on low for 6-7 hours, or until the pork is fork-tender.
Once the pork has finished cooking, remove it from the crock pot and set it aside. Cover it loosely with foil to keep warm.
Strain the cooking liquid into a saucepan, discarding the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer over medium heat.
Whisk the heavy cream into the saucepan. In a small bowl, mix the cornstarch with water to form a slurry, then stir it into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Slice or shred the pork and return it to the crock pot along with the shallots and apples. Pour the thickened sauce over the top.
Serve the Normandy pork warm with a side of mashed potatoes, crusty bread, or a green salad for a complete meal.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 16.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
