Slow Cooker Company Pork Roast Recipe (2024)

FAQs

How do you know when pork roast is done in a slow cooker? ›

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.

The pork roast is done after about 3 hours on high or about 6 to 8 hours on low. To avoid overcooking the pork, check the temperature with an instant-read thermometer. If overcooked, the pork can become dry and could be difficult to slice.

Low and slow is always the go for a tender pork roast. Depending on the size of the roast and the type of slow cooker, a pork roast is best cooked on LOW for 6-8 hours.

Slow cook the pork 14 to 16 hours.

Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon, 14 to 16 hours.

Of course you can slow pork too long. You can overcook anything, even with moist heat. Once the meat has cooked completely, become tender and the collagen transforms into gelatin, further cooking will only pull moisture from the meat. It will just become dryer and dryer, even if it is partially submerged in liquid.

Broth: You can use chicken, beef, or vegetable broth as the liquid in your slow cooker. The broth will add flavor to the pork and help to keep it moist. Water: If you don't have broth on hand, you can use water as the liquid in your slow cooker.

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.

Water: A cup of water helps the pork tenderloin stay moist during cooking. Wine: Red wine lends complexity and enhances the flavor. Soy sauce: Soy sauce adds savory flavor. Garlic: Fresh garlic lends a bold flavor.

Sear and slow-cook.

It should come about 1/2 way up the sides of the meat. Cover with a lid and cook on low for 10 hours, flipping the pork butt over halfway through. Note: it's important to not overcook the pork butt, or it'll make the pork tough and stringy.

Why is my pork tough in the slow cooker? ›

Meat that is over-cooked, even if it's submerged in liquid, will eventually dry-out, and get tough, and different cuts of meat cook differently. There are a few reasons for that. Not having enough liquid in the pot can do it. A poor cut of meat can result in toughness as well.

Pull the pork from the fridge to take the chill off while you chop a few onions and smash garlic cloves. Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

The shoulder is a hard-working part of the pig, but it becomes a delectable and juicy cut with generous time and a slow oven. After several hours of cooking it should be so tender you can cut and serve it with a spoon.

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

The internal temperature of pork should reach 155F (68C) while cooking then rested/tented for about 3-5 minutes until the final temperature reaches 160F (71C). The 160F (71C) internal doneness is recommended by Health Canada.

That color doesn't indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature. You would expect to see some pink in a medium-rare steak, so don't be surprised to find it in your pork chops! If the pink color freaks you out, you can continue cooking it until it reaches 155°F.

It's not easy, but yes, you can overcook pork shoulder! It becomes tough, chewy and dry when it's cooked for too long or at too high a temperature.