I’ve cooked many a pork roast but never a slow cooked pork. So after thinking about it, and thinking about it, I decided to give it a go. And oh did my taste sensations and belly thank me for it!
The pork was fabulous for dinner but also provided enough leftovers for sandwiches the next day, pork pasta for dinners and pork toppings for our Friday night pizzas. Here’s the recipe – I hope you enjoy it as much as we did.
- 2kg pork
- 2 tablespoons olive oil
- Sea / Rock salt
- 2 cups of vegetable stock
- 2 continental stock pots
- 1 cup of wine (I use red wine)
- Potatoes, quartered and par-boiled
- Carrots, cut in half then half again
- Onions, peeled and halved
- The night before, pat the pork dry, place in a tray and in the refrigerator to dry out overnight
- Pre-heat oven to 220 degrees (fan forced)
- Massage the olive oil into the pork then massage the salt over the skin, ensuring the salt gets into the creases of the skin
- Add the stock, stock pots and cup of wine to the tray. Place the pork in the tray without getting the skin wet/moist and cook in the oven for 30 minutes. This will give you the crackling. Keep checking the liquid level each hour to make sure it doesn’t dry out – top up with a little water if it does (without the skin/crackling wet)
- Turn the temperature down to 130 degrees (fan forced) and cook for 5 hours
- After 4 hours add the potatoes, carrots and onions
- Let the pork sit for 15 minutes once cooked before removing the crackling and enjoying the fabulous meat
- The juices make a yummy gravy too!
- Dry out the pork in the fridge the day/night before
- Ensure oil and salt is massaged around the sides of the pork where there is more skin to provide more yummy crackling
- Check liquid level hourly – top up with water if needed
- Let the pork sit before delving into it
- You can add any other veggies you like
2 thoughts on “Slow cooked pork – oh yeah!!”
Excuse this crazy Yank, but what is/are “continental stock pots”? I’m thinking large pots (6 liter + to make stock in). Thank you.
Hi there! It’s a concentrated stock – gel like substance. If you don’t have it you can replace it with an OXO cube (if you have them) or 250ml of beef liquid stock