This pot-roast pork loin comes out moist and succulent. It's not quite a replacement for a proper oven roast, but is a good meal in it's own right, and with much less effort going into timings.
The joint is cooked in the oven for the last 40 minutes in order to give some nice crispy edges, along with some crackling. This is a perfect cue to also set some potatoes and parsnips roasting. Set some veg steaming 20 mins before the end, so you can serve all at once.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 10 mins | 420 mins | 430 mins |
Ingredients
- Pork Joint (1-2KG - pre-stuffed optional)
- 2 medium onions
- 4 large apples or 6 small apples
- 500ml - 1l Chicken Stock
- Salt
Method
- Peel the onions and chop them into large chunks
- Peel the apples, de-core them and chop into quarters
- Place in the bottom of the slow cooker
- Place the joint on top of them
- Pour in enough stock to come up to just below the skin on the joint (or, if you've gone skinless, cover it)
- If there's skin, grind some salt over the top of the joint
- Put the slow cooker on high for 20 mins
- Switch to medium and leave for 6 hours
- 6 hours later, set the oven warming to 180
- Once the oven's warmed, put a little oil on a roasting tray
- Carefully transfer the pork from the slow-cooker onto the roasting tray
- Put into the oven and cook for 40 mins (to crisp up the edges/skin)
- Allow to sit on the side for 5 mins before carving (to let the juices soak back into the meat a bit)
- When serving, use some of the stock mixture as, or in, gravy