Prep 5 min // Cook 5 hrs + 20 mins for crackle at the end
We love a good roast dinner in our house. When the twins were babies I found that the roast meat was often too tough for them and I always had a rule, they ate what we ate.
So I adapted our roast dinners for the slow cooker, and this pork turned out amazing. We still cook our pork this way.
1 - 2 kg piece of pork
Salt and oil - enough to rub over the rind and between scores on meat.
Dry out rind by placing the pork uncovered in the fridge overnight.
Score the pork and place it rind side up in a slow cooker.
Put about ¼ cup water into the slow cooker (but not over the rind). Cook for approximately 4 hours on high or 8 hours on low. In the last hour of cooking heat your oven to the highest temperature it will go.
Remove pork and place it on a baking tray. Pat the rind dry (which will be a bit wet from condensation from slow cooker).
Rub olive oil over the rind and cover with cooking salt and rub into the rind including into the score cuts. Then place some extra salt over the top.
Place into the hot oven until the rind has crackled (time depends on heat from the oven so keep a close eye on it).
If you want to use the juice and meaty pieces from the slow cooker to make a beautiful rich gravy, place the juice in a saucepan with 1tbs flour and whisk for 5 minutes. Then add ½ cup to 1 cup of stock and cook for a further five minutes until you have a rich gravy.