Recipe:
1. I started with a 1.6kg boneless roast. (This is a small boneless roast. Just from Woolies. 1.6kg.)
2. Remove packaging and score rind using a very sharp knife or Stanley knife.
3. Pat dry with kitchen paper.
4. Massage 1-2 tblsp fine salt into score marks.
5. Place salted meat into slow cooker. Add veggies if desired.
6. Put in SC for 6-8 hours. My SC only has one setting which I’m assuming is “low”.
7. Transfer to oven proof dish and cook in oven pre heated to the highest temp (in my case 250 degrees Celsius fan forced).
8. Cook for 30-45 minutes or until fully “crackled”.
The 6-8 hours on low in SC/30-45 at 250 in the oven method (thank you to the person who posted the method, sorry I can’t remember your name).
The crackle is perfect and the meat so tender it’s just like pulled pork!
(Fingers crossed Dannii. Mine never works either! And don’t be sad when you see it cooking in the SC it looks terrible. Just crank the oven and put it in. I put the timer on and checked out every 10 minutes. This pic is when it was done in the slow cooker.)
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