Pork Joint In Slow Cooker

Mutantk

Morning everyone, I'm just ordering on Tesco.com and they have a pork loin joint 600g on offer for £3.......now normally I tend to avoid pork as my three little girls find it quite tough/chewy but like us all, trying to find ways to provide good healthy food for less - so was thinking could cook this joint in the slow cooker as think this would help.......up til now though, have only cooked casserole type meals in SC so was wondering how would go about cooking a joint of meat and if would need to put anything else in with it and also what liquid to use? Any help or suggestions would be gratefully received - thanks.

Penelope_Penguin

Hi, K :beer: I prefer slow cooked pork - much more tender I add shallot, carrot, celery, garlic, herbs and some water. Easy :j

I'll add this to the existing SC pork joint thread so that you can browse what other people do

Penny. x

clairibel

Hiya, just wondering if any of you slow cook experts do one overnight...i have a joint of pork but its only just defrosted but wouldn't mind it for butties for the menfolk tommorrow

Is it safe to do overnight? put in at 10pm ish and take out 6am ish Thanks

[Deleted User]

Sorry to bump an old thread, but I've looked at all the links provided and cant find the answer I want.

I'm slow cooking a pork joint, I'm just going to cook it in water, can anyone advise how much liquid it need in with it. I'm cooking it low for approx 8/10 hours

TIA

SL x

Whistling_Gypsy

Hi Sallylizzie - I generally chuck about a pint in with a large pork joint - I like plenty of juices for stock!

Up to you - the joint will give off its own juices, so you don't need too much in or you'll drown the poor thing!

hart44

Sallylizzie wrote: »

Sorry to bump an old thread, but I've looked at all the links provided and cant find the answer I want.

I'm slow cooking a pork joint, I'm just going to cook it in water, can anyone advise how much liquid it need in with it. I'm cooking it low for approx 8/10 hours

TIA

SL x

I usually put in a mug and a half when I do my pork and use the jucies for gravey after (I tip mine into a saucepan).

You can get away with a little less water if you want

Almo

We need to start broadening our range of meat. I've just dropped from full time to 3 days a week and so we need to be able to take more advantage of offers at the supermarket and market. Now, this leads me to my question(s):

What do I do with pork?

I've never been much of a fan - think I was given over cooked chops a few times and haven't eaten them since. I sometimes find the smell of cooking pork a bit unpleasant, and I don't know if this is because of the pork that was being cooked, the method of cooking or whether it always smells like that. I like the idea of doing something appley/cidery, and probably slow cooked (oven or slow cooker) but I am at a total loss as to what cuts to buy etc. I'd also like to try doing my own ham for sandwiches but again I'm a bit befuddled by this, particularly as I live in Australia and can't seem to find cuts/pork products that look ham like and match the names I'm used to in the UK. Any Aussie advice most gratefully received!

Any pork recipes/advice gratefully received - doesn't have to be casserole or anything if you have something else special up your sleeve.

Many thanks in advance

CCP

I love pork - it's my favourite meat, probably because I never got it when I was a kid so it still feels like a treat (my mother doesn't like pork so we just never ate it - I never really tried it until I left home).

My current favourite is ham hock slow cooked with lentils and veg (I do it in the oven but I'm sure it would work in a slow cooker too) - it's lovely hot and the leftover meat is really nice in sandwiches. Gammon makes good ham sandwiches, too, and can be either roasted in the oven or boiled (or presumably done in the slow cooker, although, as I don't have one, I can't confirm that).

In the UK, pork shoulder is one of the cheapest cuts as it's quite fatty, but is really nice if you cook it long and slow so most of the fat cooks off. Pork belly is good in the same way, but a bit more expensive as it's quite fashionable at the moment. Pork loin chops are good for quick meals as they cook in about 10-15 minutes and can be flavoured with all sorts of things.

I don't know what any of those cuts are called in Australian, though, so I hope someone will know. (Sorry I can't suggest anything on your apple / cider theme - I'm not keen on fruit with meat so I've never tried it, although I know it's a very traditional combination.)

Pink.

Hi Almo,

I can't advise on Aussie ham but it does make economic sense to buy, cook and slice ham in the UK rather than the pre-packed excuse we often have for ham. I love pork and find it a very versatile and economical meat. If you have a browse through these threads you'll find information and recipes (including apple and cider) for cooking various cuts of pork:

Pork Joint In Slow Cooker

pork loin joint

Pork steaks need using up

pork chops

just bought a pork fillet......any ideas?

roast pork shoulder?

Recipes for pork mince

Pork Shank

Pork Belly?

What can I do with diced pork?

There are actually too many threads to link to here, but if you do an advanced search on this forum you will find them all.

Pink

Norman_Bean

At the moment I love Delia's Spanish Pork with green olives - yummy!

and sweet and sour pork

Enjoy x