I don’t mind cooking a roast, but when I do, I find myself spending most of Sunday afternoon in the kitchen with all the timings; peel the veg, put the roast on, cook the veg, make the gravy, oh and don’t forget the Yorkshires. It’s not that bad really as I usually open a bottle of red to help pass the time.
I haven’t had a lot of joy roasting beef in a slow cooker as I like it medium rare, but if you like it well done I’m sure it would be fine. I’ve found chicken works a treat but tonight I Slow Cooked my first pork roast and crackling and it was amazing! Yes, I cheated and popped it in the oven at the end. You will end up with a lot of juice left over, I used some in my gravy. If you’re really organised you could let it cool, scrape off fat and make your own gravy.
The benefit of using the slow cooker is that it frees up a big part of your day.
- 2 kg of Pork
- (this was far too much for a family of three)
- Course Sea Salt and ground black pepper
- 2 red onions, peeled and quartered
- 2 carrots, peeled and rougly chopped
- half a bulb of garlic, skin on, sqaush gently with side of a knife
- ½ a tsp of dried thyme
- Splash of olive oil
- Put the onions, carrot, garlic and thyme in the slow cooker. Splash with a bit of olive oil, probably about a TBSP and toss to coat.
- Prepare the pork. If it hasn’t already been done for you score the skin about 1cm apart. Don’t cut so deep that you cut into the meat. Rub salt into the scores, you may have to pull it apart a little.
- Turn the pork over and season the bottom with salt and pepper. Put in the slow cooker on top of the vegetables, skin side up, cover and cook on low for 7-8 hours.
- You will have to transfer the pork to the oven to make the crackling or you will find it will be rather sickly looking. Don’t panic jut make sure you preheat the oven to 230 degrees in time to do so.
- The crackling takes about half an hour so bear this in mind and the meat will have to rest for about 15 mins.
- So when you’re ready to make the crackling and the oven is preheated. Transfer it to a suitable dish and pop into the oven for half an hour. When it’s done, take it out cover with foil and let it rest for 15 minutes before carving.
- Serve with mash potatoes, greens and of course some apple sauce.
And if you subscribe to my blog, using the form in the sidebar you can get a free copy of my first ever eBook ‘There’s More to Slow Cooking than Stews – 10 Recipes to get you going’.
Disclosure: The pork was courtesy of The Aberdeen Butcher.