Quick question re: pork crackling

MrsSippi

I am shortly going to put a pork joint in the slow cooker for dinner but want to do crackling so do I put it all in the slow cooker and take the bit off for crackling later on to put it in the oven or do I do it now before I put it in the slow cooker?

PasturesNew

After. Crackling is the dried out crust.
Sitting it in the slow cooker afterwards would soften it.

MrsSippi

PasturesNew wrote: »

After. Crackling is the dried out crust.
Sitting it in the slow cooker afterwards would soften it.

Great, thanks

unforeseen

Since slow cooking tends to be a part steaming process wouldn't the crackling be too soggy to crisp up if removed after cooking

I would probably take it off before and do it separately in the oven

Pollycat

unforeseen wrote: »

Since slow cooking tends to be a part steaming process wouldn't the crackling be too soggy to crisp up if removed after cooking

I would probably take it off before and do it separately in the oven

I would too - but I'd probably stick it under the grill.

MrsSippi

Thanks for the further replies - after which I have wrestled the joint back out of the slow cooker and removed the crackling, which was harder than I expected! As I am currently without a proper cooker or oven, would it be better to pop it in the Remoska or Halogen to get it crispy?

unforeseen

I get lovely crackling on pork chops using a halogen so that would be my recommendation.

Never used a Remoska