There is something truly magical about the aroma that fills the air when a succulent roast pork is slowly cooking away in a cozy kitchen. The tender meat, infused with a me
dley of flavors, practically falling apart at the touch of a fork. It's a dish that has the power to bring friends and family together, to create lasting memories around the dinner table. Today, I want to share with you my delicious recipe for Slow Cooker Roast Pork.
The recipe below is for roast pork with crackling! Normally I don't prepare my roast pork this way, but I decided to get it a go. In the recipe below, I go through steps on how to get this dish right, if you are looking for that extra texture on your pork!
What is crackling?
Crackling is the irresistibly crispy layer of skin that forms on the surface of roasted pork. It's achieved through a combination of heat and time, allowing the fat beneath the skin to render and the skin to dry out and become crunchy. Crackling adds a delightful texture contrast to the tender meat, providing a satisfying crunch with each bite. Its intense flavor and unique texture make it a highly sought-after delicacy, often enjoyed alongside roast pork dishes.
Why do people cook without crackling?
Yes, it is common for people to cook roast pork without leaving the crackling on. While crackling adds a delicious crispy texture and flavor to the meat, it can be challenging to achieve consistently. Factors such as the thickness of the skin and the cooking method can impact the success of achieving perfect crackling.
As a result, some people prefer to remove the crackling before serving to ensure the meat is tender and moist, rather than risking chewy or tough skin. Removing the crackling also allows for more flexibility in seasoning and serving the pork. However, for those who appreciate the delightful crunch of crackling, making the effort to achieve a crispy and golden layer is well worth it. Ultimately, whether to cook with or without crackling comes down to personal preference and desired culinary experience.
Recipe: Slow Cooker Roast Pork with Crackling
Ingredients:
3 to 4 pounds (1.4 to 1.8 kg) boneless pork roast
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 cup water
2 tablespoons apple cider vinegar (optional)
Salt and pepper to taste
1 tablespoon salt (for crackling)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 cup water
2 tablespoons apple cider vinegar (optional)
Salt and pepper to taste
1 tablespoon salt (for crackling)
Instructions:
1) Begin by preparing the pork roast. Pat it dry with paper towels to remove any excess moisture.
2) In a small bowl, combine salt, black pepper, garlic powder, paprika, and dried thyme. Rub the spice mixture all over the pork, making sure to coat it evenly.
3) Place the seared pork roast in the slow cooker and pour in the water. (For extra flavor, brown the meat before placing into slow cooker.) Cover the slow cooker with its lid.
4) Set the slow cooker to the high setting and let the pork roast cook for approximately 5 hours. This will allow the meat to become tender and juicy
5) Optional: If you like your pork crispy, transfer it to a baking dish or a baking sheet lined with aluminum foil. Preheat your oven to 425°F (220°C). Rub salt and vinegar on top the crackling, and bake for an extra 30 minutes or so, or under crackling is golden and crispy. Keep a close eye on it to prevent it from burning. Remove from oven and serve!
You can slice this meat and serve in sandwiches or eat with your favorite sides!
0 Comments