Classic Slow Cooking Methods
Slow-cooking pork is an excellent way to achieve tender, flavourful results. The meat becomes juicy with melt-in-your-mouth texture, while the low and slow cooking method results in a rich and complex taste.
Braising
Best for: Pork shoulder, belly, ribs
Braising is a slow, gentle cooking method that uses a small amount of liquid. Pork is first browned to build flavour, then partially submerged in broth, sauce, or wine and cooked covered at a low temperature. The result is tender, juicy pork with rich flavour and a silky sauce.
Why choose braising?
- Locks in moisture
- Breaks down tougher cuts
- Creates deep, savoury flavours
Pot Roasting
Best for: Pork shoulder, pork leg, larger roasts
Pot roasting is similar to braising but uses larger cuts of pork and slightly less liquid. The pork is browned, then cooked slowly in a covered pot with vegetables and a bit of liquid. It’s ideal when you want sliceable, fork-tender pork rather than shredded meat.
Why choose pot roasting?
- Perfect for family meals
- Keeps pork moist during long cooking
- Produces both meat and flavourful pan juices
Stewing
Best for: Pork shoulder, pork leg, trimmed tougher cuts
Stewing uses smaller pieces of pork that are fully submerged in liquid and cooked slowly. Everything cooks together in one pot, creating a hearty dish where the pork becomes extremely tender and the broth thickens into a comforting sauce.
Why choose stewing?
- Great for make-ahead meals
- Delivers rich, blended flavours
- Ideal for soups, stews, and comfort food
Roasting Times
For perfectly cooked pork every time, use a meat thermometer. It’s the best way to maximize flavour and juiciness. Insert the thermometer into the thickest part of the meat. Remove from heat at 155°F and let it rest for 3 to 5 minutes until the temperature rises to 160°F.
| Cut | Pounds | Kg | Time |
|---|---|---|---|
| Pork Side Ribs | 3 | 1.4 | 1.5 hours |
| Back Ribs | 1.5 | 0.68 | 1 hour |
| Riblets | 2–3 | 0.9–1.4 | 1–1.5 hours |
| Shoulder Blade Country-Style | 3 | 1.4 | 1.5 hours |
| Shoulder Blade or Picnic Roast | 3–6 | 1.4—2.7 | 1.5–3 hours |
| Belly Shorts Ribs | 3–6 | 1.4–2.7 | 1.5–3 hours |
| Shoulder Blade Steak | 3 | 1.4 | 1.5 hours |
| Leg Roast | 3–4 | 1.4–1.8 | 1.5–2 hours |
| Hock | 3-6 | 1.4–2.7 | 1.5–3 hours |
| Shank | 3–6 | 1.4–2.7 | 1.5–3 hours |
| Pork Cubes | 2–3 | 0.9–1.4 | 1–1.5 hours |
Alternate Slow Cooking Methods
Slow Cooking – Crock Pot
Best for: Pork shoulder, ribs, pork leg
Best for: Pork shoulder, ribs, pork leg
Slow cooking in a Crock Pot uses low heat over a long period of time. Pork is cooked with a small amount of liquid until it becomes very tender and easy to shred. Flavours develop gradually, making this method great for busy days.
Why choose slow cooking?
- Minimal prep and hands-off cooking
- Tender, flavour-packed results
- Perfect for pulled pork and comfort meals
Pressure Cooking – Instant Pot
Best for: Pork shoulder, pork ribs, stew-sized cuts
Pressure cooking uses high pressure and steam to cook pork quickly while retaining moisture. What normally takes hours can be done in under an hour, producing tender, juicy pork with bold flavour.
Why choose pressure cooking?
- Fast results with slow-cooked texture
- Locks in moisture
- Ideal for weeknight meals or batch cooking
Sous Vide
Best for: Pork chops, tenderloin, loin roasts
Sous vide means cooking pork vacuum-sealed in a water bath at a precisely controlled temperature. This method ensures pork is evenly cooked from edge to centre, with exceptional juiciness. Pork is often finished with a quick sear for colour and flavour.
Why choose sous vide?
- Extremely precise doneness
- Juicy, consistent results every time
- Great for lean cuts that can dry out
