Hubby made this tonight and it was the best pork ive ever had, i ate way to much lol and had left overs for pork and gravy rolls for tomorrow =D Ingredients 2 kg of pork Course Sea Salt and ground black pepper 2 red onions, peeled and quartered 2 carrots, peeled and rougly chopped half a bulb of garlic, skin on, sqaush gently with side of a knife ½ a tsp of dried thyme Splash of olive oil Instructions Put the onions, carrot, garlic and thyme in the slow cooker. Splash with a bit of olive oil, probably about a TBSP and toss to coat. Prepare the pork. If it hasn’t already been done for you score the skin about 1cm apart. Don’t cut so deep that you cut into the meat. Rub salt into the scores, you may have to pull it apart a little. Turn the pork over and season the bottom with salt and pepper. Put in the slow cooker on top of the vegetables, skin side up, cover and cook on low for 7-8 hours. You will have to transfer the pork to the oven to make the crackling or you will find it will be rather sickly looking. Don’t panic jut make sure you preheat the oven to 230 degrees in time to do so. The crackling takes about half an hour so bear this in mind and the meat will have to rest for about 15 mins. So when you’re ready to make the crackling and the oven is preheated. Transfer it to a suitable dish and pop into the oven for half an hour. When it’s done, take it out cover with foil and let it rest for 15 minutes before carving. We strained all the the stuff out of the juices from the pork and added gravy to it and it was soooooo good haha
Posted on: Fri, 26 Dec 2014 10:39:44 +0000
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