How to Slow Cook Pork
It takes less power to use a slow cooker than the oven, and there's nothing like leaving your slow cooker on during the day, then coming home to a mouth-watering meal of pork that's falling off the bone. Here's our tips to get the best out of your slow-cooked recipes.
Always use fresh pork or thaw pork completely before putting it in the slow cooker.
Always fill the slow cooker to at least half way but less than two thirds full.
Root vegetables usually cook slower than diced pork so layer them in first and around the sides, then add the diced pork and pour over liquid. Quick cooking greens such as spinach and broccoli should be added just before serving.
Keep the lid in place and only remove to stir or check for doneness.
Pork cooks faster on high but for less tender cuts such as shoulder chops, use the low setting.
The slow cooker is generally set between 170ºC - 280ºC. The direct heat, long cooking time and steam created combine to make slow cooking a safe process.
How to convert a Cooktop recipe for a Slow Cooker
As a general rule, 1 hour of simmering on the cooktop of oven equates to approximately 5-6 hours on low or 2-2.5 hours on high in a slow cooker. As there is little evaporation when cooking with a slow cooker, you need to reduce the amount of liquid. As a guide, reduce the liquid (e.g. stock, wine or water) by approximately half of the original amount. A maximum of two cups of liquid will generally be enough for most slow cooker recipes (except soups).