A pork joint cooks beautifully in a slow cooker: season it well, sit it on some onions or veg with a bit of liquid, and cook on low for most of the day until it is tender and at least safely cooked through at 63–71°C (145–160°F) in the centre.

Best cut and prep

  • Use a pork shoulder, leg, or loin “joint”; shoulder is the most forgiving and gives the juiciest result for shredding or roast-style slices.
  • Pat the pork dry, then rub it all over with a mixture of salt, pepper, garlic powder, onion powder, and any extras like paprika, thyme, or brown sugar for a deeper flavour crust.
  • Optional but recommended: quickly sear the joint in a hot pan with a little oil until browned on all sides to add extra flavour and colour.

Setting up the slow cooker

  • Slice 1–2 onions (and optionally a couple of apples or carrots) and place them in a layer on the bottom of the slow cooker; this stops the meat sitting directly on the heat and adds sweetness.
  • Pour in about ½–1 cup of liquid such as chicken stock, vegetable stock, or a mix of stock and a splash of soy sauce, cider, or sherry; you want moisture, not to fully submerge the joint.
  • Place the pork joint on top, fat side up, so the fat bastes the meat as it cooks.

Cooking times and temperatures

  • For a 1.5–2 kg pork joint, typical slow-cooker timings are:
    • Low: about 8–9 hours until very tender
    • High: about 4–6 hours for a sliceable but still juicy roast
  • The joint is done when:
    • It pulls apart easily with a fork (ideal for pulled pork), or
    • A meat thermometer in the thickest part reads at least 63–71°C (145–160°F), allowing a short rest for safety and juiciness.

Finishing touches (crackling or gravy)

  • For crispy crackling: remove the cooked joint, place it in a roasting tin, rub the dried skin with salt, and roast in a hot oven around 190°C for 30–40 minutes until the rind is crisp.
  • For gravy: strain the cooking juices into a pan, skim excess fat, and simmer with a little thickener (like cornflour mixed with water) or whisk in butter to make a rich sauce to serve with the pork.

Simple flavour ideas

  • Classic roast style: onion, garlic, stock, bay leaves, and thyme for a traditional Sunday-style joint.
  • Sweet and tangy: whisk balsamic vinegar and honey with garlic and brush over the joint before slow cooking for a glaze that turns into a tasty sauce.
  • Pulled pork style: use shoulder, cook until it shreds easily, then mix the meat with some of the cooking juices for moist, flavourful pulled pork ready for buns or roasts.

TL;DR: Season the pork joint, place it on onions with a little stock in the slow cooker, cook on low all day or high for half the day until tender and safely hot in the middle, then finish with crackling or gravy if desired.

Information gathered from public forums or data available on the internet and portrayed here.