This Slow Cooker Brown Sugar Cider Pork Belly cooks in apple cider and brown sugar until the chunks are fork-tender. The cider brings a little tartness to the sweet sauce, which you can spoon over the pork as it is or simmer on the stove for a thicker glaze.
What You’ll Need
- Pork belly. Use 2½–3 pounds, cut into roughly 2-inch chunks. Pieces of similar size will soften at about the same rate.
- Apple cider. Use 1 cup of sweet, nonalcoholic apple cider. Its acidity balances the rich pork and brown sugar.
- Brown sugar. Use ½ cup, firmly packed. Light brown sugar gives the glaze a mild caramel flavor, while dark brown sugar adds a stronger molasses note.
- Kosher salt. Sprinkle 1 teaspoon evenly over the pork before adding the cider.
How to Make Slow Cooker Brown Sugar Cider Pork Belly
Pat the pork belly dry and arrange it in the slow cooker in as even a layer as possible. Sprinkle with the brown sugar and salt, then pour the apple cider around and over the pieces.
Cover and cook on LOW for 6–8 hours. Check a large piece with a fork near the end of the cooking window. The fork should slide in easily. Use a slotted spoon or wide spatula to transfer the pork to a serving platter so the tender chunks stay intact.
How to Make a Thicker Cider Glaze
Let the cooking liquid settle briefly, then skim off the fat floating on top or use a fat separator. Pour the remaining liquid into a saucepan and simmer uncovered for 8–12 minutes, stirring occasionally, until it lightly coats the back of a spoon.
Use the consistency as your guide. A larger volume of liquid may take longer to reduce, and the glaze will thicken a little more as it cools. Spoon it over the pork just before serving and pass the rest at the table.
What to Serve with Cider Pork Belly
Serve the pork with mashed potatoes or rice to catch the glaze. A tangy cabbage slaw, steamed green beans, or roasted Brussels sprouts gives the plate a fresh contrast to the rich pork.
Frequently Asked Questions
Can I skip reducing the glaze?
Yes. Skim the cooking liquid and spoon it over the pork as a lighter, pourable sauce.
Can I use apple juice instead of cider?
Yes. Use the same amount of unsweetened apple juice. The sauce will generally have a milder apple flavor.
What texture should I expect?
The covered slow cooker gives the pork belly a soft, braised texture. The chunks should hold together when lifted and yield easily to a fork.
Slow Cooker Brown Sugar Cider Pork Belly Recipe Card
Fork-tender pork belly slow-cooked in apple cider and brown sugar, with an optional stovetop glaze.
- Prep time — About 10 minutes
- Cook time — 6–8 hours on LOW
- Optional glaze time — About 8–12 minutes
- Servings — 6
Ingredients
- 2½–3 pounds pork belly, cut into 2-inch chunks
- 1 cup apple cider
- ½ cup packed brown sugar
- 1 teaspoon kosher salt
Instructions
- Pat the pork belly dry with paper towels and arrange the chunks in the slow cooker in an even layer as much as possible.
- Sprinkle the brown sugar and kosher salt evenly over the pork. Pour the apple cider around and over the pieces.
- Cover and cook on LOW for 6–8 hours, until the pork is very tender and a fork slides easily into a large piece.
- Carefully transfer the pork belly to a platter. Let the cooking liquid settle briefly, then skim off the rendered fat.
- For a thicker glaze, simmer the skimmed liquid uncovered in a saucepan for 8–12 minutes, or until it lightly coats a spoon.
- Serve warm with the cider sauce or reduced glaze spooned over the pork.