Slow Cooker Five Spice Pork Roast Recipes

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

Steps:

• Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
• Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

Steps:

• Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
• Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
• Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
• While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.