The different cuts of pork and how to slow cook them

The different types of pork and how to slow cook them

1. Preheat an ovenproof pan over medium-high heat on the stovetop. No need for oil as pork contains enough of its own fat
2. Add the pork shanks in batches to a pan in a single layer and leave undisturbed for 3-4 minutes or until browned and fat is melting
3. Turnover and cook until evenly browned and starting to crisp up
4. Remove from the pan and add your flavours of choice, some great options are onion, garlic, and fresh thyme
5. Add a thin layer of liquid to the bottom of the pan
6. Return seared pork shanks to the pan
7. Cover with a lid and cook in a preheated 160°C oven for 3-4 hours or until meat is tender and flaking
8. Alternatively, transfer to your slow cooker, cover with a lid and cook on Low for around 8-12 hours, or on High for 4-5 hours

1. Add pork belly into the slow cooker liner along with any aromatics such as garlic and onion and spices.
2. Add ½ cup stock or water.
3. Cover with lid and cook on LOW for 7-8 hours.

1. Place the pork belly in a cast-iron casserole dish along with aromatics.
2. Cover and cook in a low oven at 140°C for 4-5 hours.
3. Follow directions for crisping up the skin.

1. Brown the pork in a frying pan if desired. Otherwise, place it directly into the slow cooker with your fresh vegetables and herbs.
2. Cook in the slow cooker on Low for around 6-8 hours.
3. The pork should pull apart when flaked with a fork.

1. Brown the pork in an oven-proof cast-iron pan, or place it directly into an oven-proof Dutch oven or casserole dish that has a secure lid.
2. Add your fresh vegetables, herbs and any other ingredients as per the recipe.
3. Cook in a preheated low oven (160°C) for around 3-4 hours.
4. Meat should flake when pressed with a fork.

1. Brown the pork in an oven-proof cast-iron pan, or place it directly into a flame-proof Dutch oven or casserole dish that has a secure lid.
2. Add the other recipe ingredients and bring to a simmer over medium-high heat.
3. Reduce heat to low and simmer gently for 2-3 hours or until pork flakes easily when pressed with a fork.

1. Sear the pork chops on the stovetop first, this isn't mandatory but can really help to seal in the flavours.
2. Place half the vegetables such as carrot, onion, celery, garlic and herbs into the base of the slow cooker bowl and place your pork chops on top.
3. Cover with remaining vegetables. This will help to insulate the pork from direct heat and prevent any chance of it drying out.
4. Only add a small amount of liquid, ¼- ⅓ cup of either stock, wine, cider or even water is suitable.
5. At around 2 hours, the texture will be tender but firm, similar to chicken breast.
6. Between 3- 6 hours, the texture will flake easily like pulled pork.

1. Season your ribs with a spice rub and place the ribs meat side up into a roasting dish large enough to contain ribs in a single layer.
2. Add about ¾ - 1 cup of liquid into the dish such as cider, apple juice, stock or even water to the pan. Avoid pouring the liquid over the top of the ribs as it will wash away the spices.
3. Cover the roasting dish with foil, making sure to create a complete seal.
4. Place on a low middle oven shelf, in a preheated 160°C oven, and cook for 1 ½ – 2 hours.
5. Meat should fall easily and pull away from the bone when pressed with a fork. If it doesn’t return to the oven and cook for a further 30-40 minutes.
6. Remove cooked ribs from the oven and increase the temperature to 180°C.
7. Turn ribs over and brush both sides of cooked ribs with a finishing sauce.
8. Return to the oven and cook each side, basting with more finishing sauce until glossy and sticky.