4 Ingredients or LESS!, Dairy Free, Pork
August 15, 2019
The meat is moist & tender and you get the flavours from the onion, garlic & sage through it. Its so delicious.
6 hrs 5 mins
2kg boneless pork shoulder
2 onions roughly, chopped
5 cloves garlic, halved
1/4 cup fresh sage
1Put onion, garlic & sage on the bottom of the slow cooker bowl.
2Put your pork on top & put lid on.
3Cook on LOW for 6hrs or until cooked.
5Preheat oven to 250°c
6Put pork in a oven proof dish or foil baking dish.
7Put in oven for 20 minutes or until skin has crackled.
8Remove from oven & let sit for 10 min.
9Remove string or net before carving.
10Serve with your favourite vegetables & gravy.
1You don’t need to add any liquid to this as it makes a lot from the juices and condensation that comes from the lid.
2Use the juices to make a delicious gravy to go with your pork. Just stain the liquid first & discard the onions, garlic & sage.
3You can add salt to the skin before putting in the oven but its not necessary.
4Cooking times will vary as some slow cookers cook hotter or cooler than others.
5I test using a carving fork if it goes in & out really easy its done.
6I used the sunbeam secretchef.
Submitted by Ange Marie
April 4, 2021
For a piece that large I’d be cooking minimum 10hrs low at least
April 3, 2021
Hi if I have a 3.3kg joint how long would I need to cook it for?
March 18, 2020
Thanks, tried it with 1kg of pork for 6 hours and followed the recipe.
Absolutely awesome, my wife loved it.
The crackling was sensational, will definitively use this recipe again.
Top notch recipe, thanks.
March 16, 2020
Personally I would still give it at least 6hrs 🙂
March 15, 2020
If I used a 1kg of pork, how long would I cook it for please.
January 7, 2020
Yes kept together the whole way 🙂
January 6, 2020
Do i leave the crackling on the pork while in the slow cooker or remove.. if left on, does the whole pork go in the oven or just the crackling.. ta
November 25, 2019
I enjoyed cooking this recipe but had abit of a challenge with the crackling when finishing off in the oven. I ended up removing the skin from the pork and cooking it this way… took a while at 250 deg fan forced. Still took a while. Meat was delicious though but wished the crackling cooked quicker at the end.
August 30, 2019
This was delicious, the meat was so tender yet still held together when carved, the sage & garlic made the most diving gravy when made with the juices at the end, and we def got crackling when finished off in the oven. This will be my go to roast port from now on.
This was delicious, the sage & garlic flavoured the gravy that was made from the juices perfectly, this will definately be my go to for a port roast from now on.
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