Slow Cooker Roast Pork With Crackling

Roast pork and crackling on white plate with vegetables.

5 from 4 votes

Slow Cooker Roast Pork With Crackling

Slow Cooker Roast Pork With Crackling is perfect for the Sunday roast and a recipe the whole family with love! Make it weekly!

Prep Time10

Cook Time6 30

Total Time6 40

Course: Dinner

Cuisine: Western

Keyword: slow cooker roast pork with crackling

Servings:

Calories: 308kcal

Author: Adrianne

Ingredients

2- 2.5kg/4.4 - 5.5 pound pork shoulder boneless, Note 1
½ teaspoon salt Note 2
½ teaspoon black pepper also Note 2
2 teaspoons onion powder Note 3
2 teaspoons garlic powder Note 4
1 teaspoon fennel seeds Note 5

Crackling

olive oil Note 6
salt Note 7

Instructions

Pork: place the pork meat side up on a clean cutting board and unroll it. Then season the meat with salt and black pepper. Next sprinkle the garlic powder over the top, followed by the onion powder and use your fingers to massage this into the meat. Once done, sprinkle the fennel seeds over the top and then roll the pork back up as it was.
Slow cook: place the seasoned rolled pork shoulder into the slow cooker insert and set the temperature to low. Cook the pork for 6-7 hours to begin with.
Preheat the oven: (do this in the final 30 minutes of cooking the pork) preheat the oven to 220°C/ 425°F / Gas Mark 7.
Oven: remove the lid from the slow cooker and set aside. Then use 2 slotted turners to lift the pork up and out of the slow cooker and place it onto a rack in a roasting tray. If the top of the pork is not even, use some aluminium foil rolled into balls under the pork to level out the skin. Pour olive oil over the surface of the skin, ensuring full coverage. Then sprinkle salt over the layer of oil adequately covering the pork skin. Place the pork into the oven (uncovered) and allow the skin to crackle. This will take 30 to 40 minutes. If it has not sufficiently crackled during this time, allow it to cook further, checking it every 5 minutes. Then once done, use oven mitts to remove the pork from the oven and set the roasting tray onto a heatproof surface. Pull a loose layer of foil over the top of the pork then allow the pork to rest for 15 minutes before carving.
To serve: transfer the rested pork onto a carving tray. Use a sharp knife with a carving fork to hold the pork in place as you cut. Slice the pork and crackling into pieces. Then plate these with roasted vegetables such as potatoes, roast pumpkin and green beans. Provide plates, forks, knives, gravy and black pepper when serving.

Notes

Note 1 - Pork: we want to use a boneless pork shoulder for the recipe. You will be able to get this from the grocery store or your local butcher. Your butcher can score it for you if you are getting it from them. If it is from the grocery store, I tend to leave it as is ie not score it further than it has been.
Note 2 - Salt and pepper: we use salt and a little bit of black pepper for seasoning the pork. This is done on the underside (meat side) not skin side.
Note 3 - Onion powder: we use onion powder and garlic powder to add additional flavor to the pork meat.
Note 4 - Garlic powder: as above. These 2 are excellent pantry staples and perfect for a wide variety of recipes.
Note 5 - Fennel seeds: fennel and pork is a match made in heaven. We use a small amount of fennel seeds along with the garlic and onion powders when seasoning the pork.
Note 6 - Olive oil: there are 2 ingredients to ensuring crispy crackling. The 1st is olive oil and the 2nd is salt.
Note 7 - Salt: we want to use cooking salt, not table salt. Combined with the olive oil this is how the skin crackles.

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