Tiffany Haney
Slow cooking a rack of pork in a crock pot is a great way to make cheap cuts of meat tender and tasty. It's also an easy way to make a delicious meal with minimal prep time. The key to getting the best flavour is to brown the meat first and create a fond—the stuck-on bits in the bottom of the pan—which can be used as the base for a gravy. You can then add vegetables such as potatoes, carrots, and onions, and season with salt and pepper, or a spice rub. The crock pot can then be left to cook the meal unattended for up to 10 hours, making it a convenient option for busy people.
| Characteristics | Values |
|---|---|
| Type of meat | Pork shoulder/butt, pork loin, pork tenderloin |
| Meat weight | 3-5 lbs |
| Meat preparation | Sear/brown the meat, add seasoning |
| Meat cooking time | 4-5 hours (pork loin), 10 hours (pork shoulder), 6-8 hours (pork butt) |
| Meat cooking temperature | Low |
| Crock pot ingredients | Potatoes, carrots, onions, broth/gravy, chicken broth, honey, butter, garlic |
| Crock pot preparation | Layer onions at the bottom, add broth, cook on low heat |
| Crock pot cooking time | 6-8 hours |
| Crock pot cooking temperature | Low |
| Leftovers | Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months |
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What You'll Learn
Choosing the right cut of meat
When selecting your pork shoulder, look for a cut with a good amount of intramuscular fat, also known as marbling. This fat will help keep the meat moist and juicy during the long cooking time. A bone-in pork shoulder roast is an excellent option, as the bone can add flavour to the dish. However, a boneless roast will also work well and may be easier to find.
Another option for a crock pot rack of pork is pork loin, a leaner cut of meat. Pork loin cooks faster than pork shoulder, so it is essential to adjust your cooking time accordingly. Pork loin is best cooked on low heat for 4 to 5 hours to ensure tender, juicy results. You can also use a pork tenderloin, but this is not the best choice as it cooks much faster than other cuts.
In addition to these standard cuts, you can also experiment with other options such as a scotch fillet, which can work well in a crock pot. The key is to look for cuts of meat that benefit from slow cooking, as this will help you achieve the best results in terms of flavour and texture.
Remember, when choosing your cut of meat, it is important to consider the size of your crock pot and the number of people you are serving. A larger cut of meat, such as a 3-5 lb pork shoulder roast, will feed a crowd, while a smaller pork loin or tenderloin might be more suitable for a smaller gathering.
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Seasoning
- Basic seasonings: A simple combination of salt and pepper is a classic choice for seasoning pork. You can rub this mixture onto the meat before placing it in the crock pot.
- Spice rubs: Creating a spice rub is an excellent way to infuse your pork with flavour. You can mix various dried herbs and spices, such as paprika, garlic powder, onion powder, chilli powder, celery seeds, and dry mustard. Apply the rub generously to the surface of the meat, massaging it into all sides.
- Barbecue sauce: Barbecue sauce is a popular choice for pork dishes. You can use a store-bought barbecue sauce or make your own by combining ingredients like ketchup, vinegar, soy sauce, brown sugar, and hot sauce. Apply the sauce to the pork before or after cooking, depending on your preference.
- Sweet and savoury options: If you enjoy a sweet and savoury flavour profile, consider using honey or maple syrup as a glaze for your pork. Alternatively, create a sauce using honey butter and garlic for a mouthwatering combination.
- Draining and seasoning: When cooking fatty cuts of pork, it is advisable to cook the meat for a couple of hours without any seasoning. Then, drain the excess fat and broth from the crock pot before seasoning and continuing with your recipe. This ensures that the seasoning does not wash away as the meat sheds fat and water during the initial cooking process.
- Experimentation: Feel free to experiment with different seasonings and sauces to find your perfect flavour combination. You can try various finishing sauces, such as barbecue sauce, or explore different spice blends to create a unique and personalised taste profile for your rack of pork.
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Browning the meat
To brown the meat, start by patting it dry with paper towels. Then, coat the pork evenly with half of your chosen rub or seasoning. If you are using a rub, make sure to place the pork fat-side up on a wire rack. If you are using a seasoning, pat it into the top and sides of the roast.
Roast the pork until it is sizzling and has a bit of char on the edges, which should take about 10 minutes. Be careful not to let the spices burn and turn acrid. If you are cooking fatty cuts of meat, it is a good idea to let the meat cook for a couple of hours without any seasoning before browning it. This will allow you to drain the fat and broth from the crock pot so that the seasoning does not get washed out.
Once the meat is browned, you can transfer it to the crock pot and continue with the recipe as instructed.
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Cooking time and temperature
For a tenderloin cut, cooking times vary between 4 and 5 hours on low heat. This cut is thinner than others and cooks faster. It is important to note that the high setting may cause the meat to boil instead of braise, resulting in a less desirable outcome.
For a pork shoulder or butt roast, the cooking time is significantly longer, ranging from 6 to 10 hours on low heat. The shoulder is a tougher cut of meat, requiring a more extended cooking time to break down the fibres and fat. A temperature of around 145°F (63°C) is recommended for this cut.
Additionally, it is suggested that searing the meat before slow cooking adds flavour and creates a fond, which forms the base for a tasty gravy. This step intensifies the overall flavour of the dish.
When cooking a rack of pork in a crock pot, it is essential to avoid overcooking by maintaining sufficient liquid and adhering to the recommended cooking times.
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Serving suggestions
A crock pot pork roast is a complete dinner on its own, but there are plenty of serving suggestions to elevate the meal.
If you're after something cold and crunchy, a kale or creamy ranch salad is a great pairing. You could also make cornbread muffins or olive bread with Parmesan and sun-dried tomatoes to accompany the pork.
For a more filling meal, serve the pork roast with mashed potatoes and green beans, or creamy mashed potatoes and smashed cooked potatoes, with the pork, carrots, and gravy on top. Buttered egg noodles and sugar snap peas are another option.
For a more versatile approach, you can shred the pork and put it in a taco, burrito, enchilada, quesadilla, or on nachos. You could also pile it onto toasted buns with coleslaw and a drizzle of BBQ sauce.
If you're looking for a more creative way to use up leftovers, try adding them to taco shells or fresh salad greens.
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Frequently asked questions
For pork loin, cook for 4 to 5 hours on low for tender, juicy perfection. Pork shoulder needs to be cooked for 10 hours on low for a 1.5–2.5 kg/3–5 lb pork roast.
Set the cooker to low; the high setting will boil the meat instead of braise it. The ideal temperature is 145°F (63°C).
You can serve crock pot pork with mashed potatoes, green beans, sugar snap peas, buttered egg noodles, or a bread bowl salad.
Tougher cuts of well-marbled and fatty meat, such as pork shoulder, are ideal for braising in a crock pot.
You can use barbecue sauce, honey, maple syrup, salt, pepper, paprika, black pepper, chili powder, and garlic powder.
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