Next time you’re shopping in the supermarket, pick up a gorgeous pork loin joint. It may indicate to roast in the oven, but why not give it a go in the slow cooker? Far less effort is required and the meat will taste sensational!
How do you make the crackling, we hear you ask? This joint will be finished under the grill to give you the crispy crackling you’re after, while the meat underneath remains soft and juicy.
As you can see in the picture below, you need to cover the lower half in foil before placing under a hot grill, to just allow the fat on top to crisp up to create the crackling. Simply score the top with a sharp knife, pat dry and add a generous helping of salt before grilling.
We serve this up with potatoes, green veggies and a healthy serving of gravy.
Slow Cooked Pork Loin join with Crackling
- Slow Cooker
- Grill (broiler)
- 1.2 kg Rolled pork loin with the rind left on
- 1 Onion finley diced
- 150 ml White wine
- 250 ml Chicken stock
- 1 tbsp Honey
- 1 tbsp Fennel seeds crushed
- 2 Garlic cloves minced
- 1.5 tbsp Wholegrain mustard
- Handful Fresh thyme
- Pinch Pepper
- Pinch Salt
- Rub honey, crushed fennel seeds, garlic and pepper into the pork. Place into the slow cooker.
- Combine chicken stock, white wine, finely diced onion, wholegrain mustard. Pour into the slow cooker, covering the meat, but leaving the fat at the top exposed.
- Add a handful fresh thyme to the slow cooker.
- Cook on low for 6 hours.
- Remove the pork loin joint. Carefully wrap the base of the joint with foil, keeping the top exposed.
- Pat dry, add salt and placed under a hot grill for 10-15 minutes – or until you have crispy crackling.