Pat the pork roast dry with paper towels to remove excess moisture, then season all over with salt, black pepper, and ground cinnamon for a warm spice base.
Heat the olive oil in a skillet over medium-high heat until it shimmers, and then carefully place the pork roast into the hot pan.
Sear each side for about 3-4 minutes, until the exterior develops a rich, golden crust and smells fragrant.
Transfer the seared pork into the slow cooker and pour the apple cider over it, ensuring the meat is mostly submerged.
Add the sliced apples around the pork for sweetness and additional flavor as it cooks.
Cover the slow cooker with the lid, set it to low, and cook for 6 hours until the pork is completely tender and easily shreddable.
Once cooking is complete, remove the pork and apples from the slow cooker, and set aside on a cutting board.
Pour the remaining liquid from the slow cooker into a saucepan and bring to a gentle simmer over medium heat.
Optional: whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook until the gravy thickens slightly, about 2-3 minutes.
Shred the pork using two forks, then serve it topped with the warm cider-infused gravy and cooked apples.
Enjoy the tender, flavorful pork with the aromatic cider sauce, perfect for a cozy family dinner.