Pork Joint In Slow Cooker

mumzyof2

think this one im doing tomo has stuffing already in it.

thriftlady_2

You won't get any crackling If you want it, strip the rind off the joint and cook it in the oven.

~Chameleon~

I guess it depends what cut of pork you have and whether or not you want crispy crackling

Slow cookers are great for braising or stewing meat, but if it's a conventional roast you want then I think you might be disappointed at the results if you try cooking it in a slow cooker.

nell2

I've got a joint of pork that I would like to cook as a 'roast' in the slow cooker tomorrow. Has anyone got any hints/tips about what to put in with it liquid/veggies-wise please? I usually do beef this way and it's a first time with pork so I'm a bit unsure.
Thanks in advance

Pink.

Hi nell,

Pork is ideal for the slow cooker as the fat seems to melt and the meat seems to benefit from slow cooking and is really tender. Sometimes I add veg and sometimes I add cream, mustard and a little stock to make a really creamy sauce. Once I did it with a bed of apples and cider in the bottom of the pan. Depending on the size of the joint I normally cook it for 6 - 8 hours.

There's an earlier thread on cooking a pork joint in the slow cooker so I'll add your question to it to keep all the replies together.

Pink

sallyrsm

Pork... yum.. I haven't got a slow cooker but I've done this recipe really low in a normal oven in a casserole dish so I don't see why it won't work...

Brown your pork on all sides in a frying pan. Put in the slow cooker on a bed of chopped carrot, celery and onion two cloves of garlic the garlic keep whole not chopped it stays sweeter ... with a bay leaf and some salt and pepper. Add milk to about halfway up the joint and cook.

when the pork is done or when you get home, whizz the milky liquid with a stick blender the vegetables thicken the sauce and serve over the pork.
I've done this at about 120C in a Le Creuset casserole dish for about three hours and it's lovely. I think it's Catalan from Spain but I could be wrong. The Italians cook pork in milk too. I used a rolled shoulder and it was tender as can be.
And yes I know Catalunya isn't really Spain...in case any Catalans are reading!!

grannybroon

Haven't read the previous posts so this might be a duplicate.

My rule of thumb for all joints is

Take joint out of fridge and unwrap and bring to roughly room temp

Turn slow cooker on to heat up for 20 minutes

Boil water in kettle

Pour some boiling water into slow cooker

Put meat in

Pour some more boiling water over to seal

Cook for at least 8 hours

Remove from slow cooker, wrap in foil , cool, put in fridge and then slice

Juices from cooking - put in jug and use for gravy. Tub and freeze for any excess meat put in freezer.

GB xx

PS I have a problem about chicken and never do in slow cooker as I want to be sure properly cooked.

getcarter

Hi

I've defrosted a piece of pork by accident, I thought it was diced pork that I was going to put in the slow cooker tomorrow, can I put a whole lump in the slow cooker, should I roast it first (OH likes his meat browned) or should I cut it up....help!

Penelope_Penguin

Hi, there. I'll add this to the current pork in the SC thread so that you can see what others suggest.

Penny. x

pavlovs_dog

grannybroon wrote: »

PS I have a problem about chicken and never do in slow cooker as I want to be sure properly cooked.

grannybroon you dont know what you are missing! you can still test that the chicken is cooked through properly in the same way that you would if you roasted it (meat thermometer, or making sure the juices from the thickest part of the meat run clear).

it is always juicy meat, and never needs much carving as it literally falls off the bones!! delicious :drool: