SLOW COOKER PORK ROAST WITH CRACKLING RECIPES

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SLOW COOKER PORK LOIN RECIPE - BBC GOOD FOOD



Slow cooker pork loin recipe - BBC Good Food image

Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield Serves 4-6

Number Of Ingredients 12

1½ tsp fennel seeds
3 sprigs fresh thyme
2 garlic cloves
2 tbsp rapeseed or olive oil
300g shallots
about 1.8kg pork loin, skin removed and fat well-scored (cut from the thicker end of the joint)
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples, such as braeburns or coxs, peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

Steps:

  • Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
  • Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle – this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
  • Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
  • Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

Nutrition Facts : Calories 597 calories, FatContent 41 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.7 milligram of sodium

SLOW-ROAST PORK SHOULDER RECIPE - BBC GOOD FOOD



Slow-roast pork shoulder recipe - BBC Good Food image

This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks

Provided by James Martin

Categories     Dinner, Main course

Total Time 6 hours 50 minutes

Prep Time 20 minutes

Cook Time 6 hours 30 minutes

Yield 6

Number Of Ingredients 7

1 tsp black treacle
2 tbsp cider vinegar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp mustard powder
1 tsp chilli powder
2.7kg boned pork shoulder

Steps:

  • In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
  • Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
  • Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
  • Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
  • Once rested, cut the pork into pieces – it should pull apart with very little effort – and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Nutrition Facts : Calories 732 calories, FatContent 46 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 77 grams protein, SodiumContent 3.1 milligram of sodium

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