The meat is moist & tender and you get the flavours from the onion, garlic & sage through it. Its so delicious.
Submitted by Ange Marie
Roast pork with crackling.
The meat is moist & tender and you get the flavours from the onion, garlic & sage through it. Its so delicious.
Serving: 8
Ingredients
- 2kg boneless pork shoulder
- 2 onions roughly, chopped
- 5 cloves garlic, halved
- 1/4 cup fresh sage
Instructions
- Put onion, garlic & sage on the bottom of the slow cooker bowl.
- Put your pork on top & put lid on.
- Cook on LOW for 6hrs or until cooked.
- CRACKLING:
- Preheat oven to 250°c
- Put pork in a oven proof dish or foil baking dish.
- Put in oven for 20 minutes or until skin has crackled.
- Remove from oven & let sit for 10 min.
- Remove string or net before carving.
- Serve with your favourite vegetables & gravy.
Notes
- You don’t need to add any liquid to this as it makes a lot from the juices and condensation that comes from the lid.
- Use the juices to make a delicious gravy to go with your pork. Just stain the liquid first & discard the onions, garlic & sage.
- You can add salt to the skin before putting in the oven but its not necessary.
- Cooking times will vary as some slow cookers cook hotter or cooler than others.
- I test using a carving fork if it goes in & out really easy its done.
- I used the sunbeam secretchef.
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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.
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.
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.
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
Yes kept together the whole way 🙂
If I used a 1kg of pork, how long would I cook it for please.
Thanks.
Personally I would still give it at least 6hrs 🙂
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.
Hi if I have a 3.3kg joint how long would I need to cook it for?
For a piece that large I’d be cooking minimum 10hrs low at least