Slow cooking pork


Slow cookers require less power than an oven, and there is nothing like coming home to a mouth-watering pork meal that has been slow-cooked all day.

Here’s our tips on how to get the best out of slow-cooked recipes.

Fresh pork

Always use fresh pork or completely thawed pork before putting it in the slow cooker.

Filling levels

For best results, always fill the slow cooker to at least half way but less than two thirds full.

Layer order

Root vegetables usually cook slower than diced pork so layer them in first around the sides. Then add your pork and pour over any required 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 to check if your pork is cooked.


Your pork will cook faster on a higher setting, but if you are using less tender cuts such as shoulder chops, use the lowest setting and let it cook for up to 8 hours.


Slow cookers are generally set between 170°C and 280°C. However, the direct heat, long cooking time and steam combine to make slow cooking a safe process. It is always best to read the safety instructions from your slow cooker manual.

Converting a cooktop recipe for a slow cooker

As a general rule, 1 hour of simmering on the cooktop equates to approximately 5-6 hours on low, or 2-3 hours on high in a slow cooker. As there is little evaporation when cooking with a slow cooker, it is best to reduce the amount of liquid you use. As a guide, reduce the liquid by approximately half of the original recipe amount. A maximum of two cups of liquid will generally be enough for most slow-cookers, excluding soups.