Guide to Slow Cooking Pork
Pork is one of the most versatile meats to use with your slow cooker.
Fresh meat can be pot roasted and stewed, while processed products like
sausage and bacon work great in soups, casseroles, and bean dishes.
Virtually all cuts of pork can be slow cooked. However, a few pieces are
better suited to other cooking methods. For example, loin joints are
better for roasting in the oven than in slow cooker recipes. Similarly,
ham legs are too large to be cooked in a slow cooker. While these cuts
can be separated for the slow cooker, it is best to prepare them in the
oven. The remaining pork pieces, including neck ends, tenderloins,
shoulders, and fillets, are great for the slow cooker.
In addition to traditional meat cuts, pork is also known for its
offal pieces. These are non-meat body parts, which include the pig’s
organs, tail, feat, and head. While these pieces have received a bad
reputation from many westerners, offal is actually quite flavourful and
rich. When prepared in a slow cooker, the flavours of these pieces become
exceptional. A pig’s heart, tongue, and feet are especially great when
slow cooked as they become juicy and tender.
Pork is widely eaten around the world. This is due, in part, to its
ability to compliment a variety of flavours. Most commonly, pork is
paired with acidic compliments, like vinegar, and fruity components,
like pineapple, cranberries, and apricots. In terms of spices, pork goes
great with earthy herbs like rosemary, sage, and thyme. It also goes
well with hearty, rustic vegetables like cabbage, carrots, celery, and