Start by seasoning the pork roast generously with salt, pepper, cinnamon, and nutmeg to add warm, seasonal flavors.
Heat a skillet over medium-high heat, then add a splash of olive oil and carefully place the pork roast in the pan.
Sear the pork on each side until it develops a golden brown crust, about 4-5 minutes per side, filling your kitchen with a toasty aroma.
Transfer the browned pork to the slow cooker, then pour apple cider over it, making sure the meat is partially submerged.
Add minced garlic to the cider and sprinkle additional cinnamon if desired for enhanced aroma.
Cover the slow cooker with its lid and cook on low for 6 hours, until the pork is tender and easily pulls apart.
Once the cooking time is up, remove the pork and place it on a cutting board. Use two forks to shred the meat into large chunks.
If desired, pour the remaining cider sauce into a saucepan and simmer uncovered over medium heat until it reduces and thickens slightly, about 10 minutes.
Return the shredded pork to the slow cooker or mixing bowl, then pour the thickened sauce over the meat and toss well to coat.
Serve the tender, flavorful pork hot, paired with your favorite fall sides or in sandwiches to showcase the seasonal spices.
